Would you like to make a vegetarian snack to accompany a Christmas drink? Thread crispy mini corn onto cocktail sticks or a skewer and dip them in a delicious guacamole!
Finely slice the spring onion into rings and finely chop the parsley. Roughly chop the hazelnuts.
Heat the olive oil in a wok and stir-fry the corn on a high heat in about 5 minutes until golden brown.
Add the hazelnuts, sesame seeds and almonds. Stir fry briefly until the nuts start to colour. Add the spring onion and parsley. Season with salt and pepper.
