Give corn-on-the-cob the edge with a harissa-garlic butter - barbecue your sweetcorn then brush on your spicy garnish
- 100g butter, at room temperature
- 1 tbsp runny honey
- 1 tbsp tomato ketchup
- 2 fat garlic cloves, crushed
- 2 tbsp harissa
- 6 corn cobs (cut into two if you have more than 6 guests)
MethodAt this point, if you are also cooking for children, split the mix into two serving bowls, before stirring the harissa into just one bowl. Add a pastry brush to each butter mix.
- 400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans)
- 4 spring onions, chopped
- 50g green bean, chopped into 1cm pieces
- 1 red chilli (deseeded if you don't like it too hot), finely chopped
- large handful coriander leaves
- 100g self-raising flour
- 2 large eggs, beaten
- 85ml milk
- 2 small avocados, diced
- juice of 1 lime
- 2 tbsp vegetable oil
- 250g jar Tracklemans chilli jam
- Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.
- Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.
- 1 tbsp finely chopped parsley
- 50g butter, softened, plus a little extra
- 1 red chilli, finely chopped
- juice and zest ½ lemon
- olive oil
- 2 x 200g rib-eye steaks, seasoned
- 2 handfuls mixed salad leaves
- 450g floury potatoes, such as Estima, King Edward or Maris Piper, peeled and cut into chunky chips
- 2 tbsp olive oil
- 1 tsp thyme leaves
- 1 garlic clove, crushed
- For the chilli butter, mash the parsley into the butter with the chilli, a squeeze of lemon juice, the zest and some seasoning. Chill until firm.
- Heat oven to 200C/180C fan/gas 6. For the chips, toss all the ingredients on a baking tray, then season. Roast for 35-45 mins until golden and crisp.
- Heat a good glug of oil in a frying pan. Add the extra butter and the seasoned steaks, fry for 2-4 mins on each side, then transfer to plates. Toss the leaves with olive oil and lemon juice. Divide between the plates, add the chips and top each steak with a piece of chilli butter.
- 4 corn on the cobs
- 50g soft butter
- small bunch coriander, chopped
- small red chilli, deseeded and finely chopped
- 1 garlic clove, crushed
- Mash butter, coriander, chilli, garlic and a good pinch of salt with a fork. Place on a piece of cling film, form into a sausage shape, then freeze for 15 mins until hard.
- Cook the corn in boiling salted water for 5 mins, until tender, then drain. Cut the butter into slices about 1cm thick, pop on top of the warm corn and allow to melt. Great with BBQ drumsticks.