Tip the flour into a large bowl. Add 2 tsp smoked paprika, 1 tsp ground cumin and a large pinch of salt. Whisk with a fork to mix. Crack the eggs into a small bowl and whisk together to combine, then pour them into the flour. Add 150ml cold water and stir to make a smooth batter. Set aside.

Pull the leaves and silks off the sweetcorn cobs, then slice a sliver off the bases so they stand upright on your chopping board. Run your knife down the cobs to slice off the sweetcorn kernels. Peel and finely chop the red onion. Halve the chilli and scrape out the seeds and white pith if you prefer less heat. Finely chop the chilli. Coarsely grate the cheddar. Add the veg and cheese to the batter and stir to mix.

Set your oven to its lowest temperature and slide in a heatproof plate or dish to warm up. Set a large frying pan on a medium heat, then add ½ tbsp oil. Swirl the oil round the pan to coat it, then drop in 4 heaped tbsp of the batter to make 4 hot cakes. Fry for 2-3 mins, till the underneath is browned and set. Flip over and fry for another 2-3 mins.

Slide the cooked hot cakes onto the warm plate or dish and keep warm in the oven. Add another ½ tbsp oil to the pan and add another 4 spoonfuls of batter. Keep doing this till all the batter is used up – you should end up with 12 hot cakes in total.

While the hot cakes cook, pour the sweet Thai sauce into a bowl. Finely grate in the lime zest and squeeze in the juice from half. Add half the pot of crème fraîche and a pinch of salt and stir to mix.

When the hot cakes are cooked, pile them up on 2 warm plates. Add a handful of rocket to each plate and a few spoonfuls of the sweet chilli crème fraîche. Serve with the remaining lime half sliced into wedges for squeezing.