Creamed corn and barley platters

Serves 6 Preparation time 10 minutes Cooking time 40 minutes

Serve in small portions with a wedge of Camembert as a starter, or enjoy it as a main course with a slice of the pork belly on top.

YOU NEED

• ½ cup (125ml) barley • 2 whole ears of sweetcorn • 3 tablespoons (45ml) butter • ½ onion, finely chopped • 2 garlic cloves, crushed • 1 cup (250ml) cream • 1 wheel of Camembert (optional)

FOR THE HERB PURÉE • 2 cups (500ml) rocket leaves • 2 cups (500ml) basil or

coriander leaves • 1 small green chilli • 1 garlic clove, crushed • juice of ½ a lemon • ¼ cup (60ml) olive oil

THIS IS HOW

Place the barley in salted water and cook it until done (approximately 35 minutes). Drain and set aside. In the meantime, make the herb purée by pulsing all the ingredients in a food processor.

Remove the corn kernels from the cob. Heat them, with the butter, onion and garlic, in a pan and fry the mixture until the onion is nice and glossy. Season to taste with salt and black pepper.

Stir in the cream and let the mixture simmer for 5 minutes. Pulse the corn mixture in a food processor until creamy and add it to the drained barley.

TO SERVE Heat the barley-andcorn mixture. Serve each portion hot with a generous helping of the herb purée on top and, if you like, a wedge of ripe Camembert.