4 corn on the cobs
250g tub of mascarpone
2 brown onions
50g of parmesan, grated
1 bay leaf
For the pasta dough:
200g of 00 flour
Step 1Cut the kernels off the cobs and set aside.
Step 2Cut one of the onions into four and add to a large pot with the corn cobs, bay leaf and peppercorns. Cover with water, bring to boil and reduce to a simmer for 1 hour.
Step 3Dice the other onion and sweat gently for 30 minutes then add the corn and cook for a further 15 minutes.
Step 4Add the mascarpone and blitz until smooth. While it’s still hot, grate the parmesan and stir into corn mix. Check seasoning. Chill and set aside.
Step 5To make the pasta, mix the flour and eggs and knead for 10 minutes, then rest for at least 30 minutes.
Step 6Roll out the pasta to the lowest/thinnest setting on your pasta machine. Make your ravioli with the sweetcorn filling.
Step 7Cook for a couple of minutes in salted boiling water and make a sauce using the corn stock and butter.
Step 8Serve the ravioli in the sauce and extra freshly grated parmesan.
500g tin of sweetcorn, drained
3 spring onions, thinly sliced
3 whole eggs
1 tbsp of chopped parsley
125g of self-raising flour
6g of baking powder
2g of smoked paprika
3g of salt
12 turns of milled black pepper
½ avocado, cut in half and peeled
Step 1Place the sweetcorn, eggs, herbs, flour, baking powder, paprika and seasoning into a food processor and blitz until combined. Transfer to a bowl and stir in the remaining sweetcorn and spring onions.
Step 2Shape the pancakes and fry in oil until they’re golden on both sides.
Step 3Cut each avocado half into 3 pieces, season, then sear in a hot dry pan until each slice is lightly coloured.
Step 4Place the bacon onto the grill and cook until nice and crispy.
Step 5To assemble, place the pancake on the bottom of the plate, followed by the avocado and bacon.
4 cod fillets with skin on (180g each)
2 tsp of sea salt, plus more as needed
30ml of vegetable oil
A knob of butter
200g of chard, cut diagonally
2 ears of sweetcorn
1 tbsp of sunflower oil
1 tsp of sea salt
1 banana shallot, minced
1 tsp of English mustard
1 sprig of thyme
50ml of cider vinegar
200ml of extra-virgin olive oil
A pinch of garam masala
1 tsp of dark soy sauce
Step 1Season the cod fillets with sea salt. Heat the vegetable oil in a non-stick frying pan to a medium heat and cook the fillets skin side down for 2-3 minutes until the tops of the fillets begin to change to white in colour (this method allows the skin to brown slowly).
Step 2Add a knob of butter to the pan, flip the fish, turn off the heat and leave the fillets to finish cooking in the residual heat. Check the temperature with a probe; it should read 50ºC. Once the fillets have reached this temperature, remove them from the pan and leave to rest. Do not clean the pan – set it aside to use later.
Step 3Meanwhile, make the corn vinaigrette. Husk the sweetcorn and cut the kernels from the cobs. Place the kernels in a bowl, along with the sunflower oil and 1 tsp of salt, and toss to coat. Transfer to a baking tray, place under a hot grill, on the middle shelf, and grill for about 15 minutes, turning occasionally, until the kernels start to blacken.
Step 4Place the minced shallot in a bowl. Add the mustard, thyme, cider vinegar, extra virgin olive oil, garam masala and soy sauce, and stir together. Then add the charred sweetcorn to the mixture and stir. Set the vinaigrette aside.
Step 5Put the pan used to cook the fish back on the heat. Deglaze the pan with 2 tbsp of water, then add the corn vinaigrette to warm it up. It should take 1 minute. Place the chard leaves in a saucepan along with water to a depth of 5cm. Cover the pan with a lid and steam the chard over a high heat for 1 minute. Once wilted, add salt and olive oil to taste. Remove from the heat.
Step 6Divide the chard among 4 plates, dress it with the vinaigrette and place the cod fillets on top.
250g of sweetcorn or one large can
200g of ricotta
1 tsp of Thai red curry paste
100g of flour
1 large handful of parsley
Salt and pepper
1 tbsp oil for frying
Step 1Start by putting all the ingredients in a blender and blend well. You can also do this in a bowl.
Step 2Heat the oil in a pan and when nice and hot, add a spoonful of the mix to the pan, followed by enough to fill the pan. Cook on either side until nice and brown (usually 3-5 minutes).
Step 3Delicious served with a homemade parsley dip and a big green salad.
260g of canned sweetcorn, drained
½ tsp of sea salt flakes
½ tsp of white pepper
2 tsp of tempura flour
1 tbsp of cornflour, plus extra as required
3 tbsp of cold water
1 egg, beaten
2 kaffir lime leaves, shredded
Sunflower oil, for deep-frying
Sweet chilli sauce, to serve
Step 1In a mixing bowl, combine the sweetcorn, salt, pepper, tempura flour, cornflour, measured water and egg. If the mixture is too loose, add a little more cornflour.
Step 2Stir the lime leaves, if using, into the batter. Fill a heavy-based saucepan or wok with oil to a depth of one-third and set the pan over a medium-high heat, to prepare for deep-frying. When the oil is hot, carefully drop a tablespoonful of the batter at a time into the oil, being careful not to overcrowd the pan. Deep-fry for about 1 minute, then turn over and fry for a further minute, until golden brown and cooked through.
Step 3Remove with a slotted spoon and drain on kitchen paper. Repeat until the mixture is used up – the mixture will make about 6 patties.
Step 4Serve the patties with sweet chilli sauce.
4 corn on the cob
A slug of olive oil and a knob of butter
1 onion, finely chopped
1 green chilli, finely chopped
2 cloves of garlic, chopped
A few pinches of allspice
A few pinches of cinnamon
Maldon salt and freshly ground pepper
Maldon salt and freshly ground pepper
The juice of 1-2 limes
A pinch of chilli powder
Grated pecorino or parmesan
Step 1Sit the cobs up in a bowl and scrape a knife down along the cob at a 45º angle to shave off the kernels into the bowl.
Step 2Heat the oil and butter in a pan over a medium heat and when it is gently sizzling add the onion, corn and chilli. Cook for at least 5 minutes or until the onion has turned translucent without colouring, before adding the garlic and allspice, salt and pepper. Turn up the heat and cook for another 5-10 minutes until the corn starts gently taking on some colour and caramelising.
Step 3Pour over the lime juice, scatter with the fresh herbs and serve on small plates with generous spoonfuls of sour cream, a little grated cheese and a pinch of chilli. Eat with warm flatbread.
For the cornbread:
400ml of milk
2 large eggs
60g of butter, melted
150g of sweetcorn
2 spring onions, chopped
30 jalapeno peppers, chopped
150g of instant polenta
80g of strong white bread flour
1 tbsp of baking powder
1 tbsp of caster sugar
½ tsp of salt
For the chipotle butter:
250g of butter, softened
Pinch of salt
½ tsp of chipotle, minced
Juice of ½ of a lime
½ cup of chopped coriander
Spring onions, chopped
Step 1Preheat oven to 200°C.
Step 2In a medium bowl, mix together the milk, eggs, butter, corn, spring onions and jalapeno peppers.
Step 3In a separate medium bowl, mix together the polenta, bread flour, baking powder, caster sugar and salt.
Step 4Combine the two bowls together and immediately pour into a lined loaf tin and place immediately into the oven. Bake for 30 minutes.
Step 5Remove from the oven and let cook for 4 minutes before turning the bread out of the tin onto a cooling rack. Once the loaf is cool, trim off the ends of the cornbread, and slice the remainder of the loaf into 10 equal slices. Set aside.
Step 6To make the chipotle butter, mix all the ingredients together. Serve while the butter is still soft.
Step 7To serve, heat a dash of oil in a large frying pan on medium-high heat. Carefully place the slices of cornbread in the pan and fry until the bottom is golden brown. Flip the slices and fry again until the both sides are golden brown. Repeat this process until all the cornbread slices have been browned.
Step 8Place the browned cornbread on a plate and top with a generous dollop of the chipotle butter. Garnish with some coriander leaves, wedges of lime, and some sliced spring onions.
4 bell peppers, tops sliced off
2 cans of black beans, rinsed
2 ears of corn, kernels stripped
¾ cup of grated parmesan
3 spring onions, thinly sliced
2 tsp of chilli powder
Step 1Preheat the oven to 180°C.
Step 2In a large pot of simmering water, steam the peppers until they get tender, about 5 to 7 minutes. Drain them and let them cool.
Step 3Once they are cool, cut them in halves and arrange in a large glass baking dish.
Step 4Meanwhile, in a large bowl, combine the beans, corn, ½ cup of parmesan, 2 spring onions, chili powder and hot sauce. Season with salt.
Step 5Spoon the black bean mixture into bell peppers and sprinkle with more cheese. Bake until the parmesan is melted and the mixture is warmed through, about 7-10 minutes.
Step 6Garnish with the remaining spring onions and serve.
125g of Rude Health spelt flour or any plain flour
150ml of almond milk
2 tsp of baking powder
¼ tsp of salt
200g tin of cooked or frozen sweetcorn
225g of kimchi
1 bunch coriander, leaves picked
Oil for frying
Coriander drizzle (blitzed coriander, lime juice, dash of oil or water and a pinch of salt)