You need to start this recipe the night before. Place the tomatoes, cut-side up, on a small baking tray (they should fit snugly in a layer) Add the garlic cloves and thyme sprigs, drizzle over the olive oil and season with salt and pepper
Place in the oven for 3 hours, checking at regular intervals. They should start to look dehydrated, but you don’t want them to dry out completely. Turn the oven off and leave the tomatoes to cool inside overnight
Place the grated courgette in a sieve over a large bowl and sprinkle with 1/2 teaspoon of salt. Set aside for 30 minutes to 1 hour to allow the courgettes to release their moisture. After this time, squeeze the grated courgette in a piece of kitchen paper to get rid of as much liquid as possible
Remove the tomatoes from the oven and preheat to 180°C/gas mark 4. Place a baking sheet in the oven to heat up
Lightly whisk the eggs in a large bowl. Add the flour, grated Parmesan, buttermilk, paprika, cayenne pepper, 1/2 teaspoon of salt, a pinch of pepper and the chopped coriander and stir. Add the corn kernels and courgette and stir again to combine
Heat a large frying pan over a medium heat and add enough sunflower oil to cover the bottom of the pan
Add generous spoonfuls of the batter to the hot pan, taking care not to overcrowd it (you may need to cook the fritters in batches). Cook for 4 minutes on each side until the fritters are golden
Transfer the fritters to the hot baking sheet and place in the oven for 4 minutes. Repeat with the rest of the batter, adding a little more oil to the pan if required
When you are ready to serve, add the chopped onion, lime juice and zest to a bowl. Roughly mash the avocados in the bowl, season with salt and pepper and add a few drops of Tabasco to taste
Serve the fritters with the roast tomatoes, smashed avocado, a few spinach leaves and a spoonful of crème fraîche
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