Vegan Crispy Wings

For the salsa, fry the sweetcorn in tbsp of olive oil until the corn starts to blister. Tip into a bowl and leave to cool. Once cooled add the red onion, chilli, honey and lime. Season with a little salt. Just before serving stir through the coriander.

For the ranch dip, place the cashew nuts, garlic and parsley into a food processor and blend to break down the nuts. Start adding the almond milk whilst pulsing until you have a smooth paste. Season with the lemon juice and a little salt and pepper.

Fry the vegan wings until crispy. Spoon the dip into a dip pot place onto a serving plate, Arrange the wings, then top with the burnt salsa and finish with the rocket leaves.