BBQ corn cobs with Comté & herb butter

SERVES 2 PREP 10 mins COOK 10 mins EASY V 50g unsalted butter

2 tbsp chopped tarragon, parsley and basil 50g Comté, finely grated

splash of olive oil pinch dried red chilli flakes

1 tbsp rapeseed oil 2 corn cobs

1 To make the butter, combine all of the ingredients (except the corn and rapeseed oil) with 1/2 tsp sea salt in a food processor and blitz to a paste. Shape into a little log, wrap in baking parchment and keep in the fridge until needed.

2 Light your barbecue. When you have glowing grey-white coals, toss the corn with the rapeseed oil and salt and pepper to coat it and then grill it, turning as you go, until golden and starting to char. Immediately slather the butter onto the corn and eat.

GOOD TO KNOW calcium • folate • fibre • 1 of 5-a-day

• gluten free

PER SERVING 528 kcals • fat 38g • saturates 19g • carbs 23g

• sugars 6g • fibre 16g • protein 13g • salt 1.5g