ROOTING FOR VEGETABLES

Five great recipes to try

SERVES 4 EASY Each topping is enough for 4 sweetcorn

Chipotle and Lime:

100g butter, softened

20g (about 4) chipotle chillies in adobo sauce, chopped or use 4 fresh chillies 5ml (1 tsp) adobo sauce or chilli sauce 5ml (1 tsp) brown sugar Zest and juice of 1 lime

Salt and freshly ground black pepper

Pesto and Parmesan:

130g readymade pesto

30ml (2 tbsp) extra virgin olive oil 50g parmesan cheese, grated

Asian Inspired:

45ml (3 tbsp) sesame oil

30ml (2 tbsp) mirin (sweet rice wine) 15ml (3 tsp) fish sauce 15ml (1 tbsp) rice vinegar

1 small clove garlic, minced

Good pinch of dried chilli flakes

3 small spring onions, sliced

40g peanuts, chopped

Handful fresh coriander leaves, chopped

Cook 4 sweetcorn and prepare the coating desired. For the chipotle and lime combine all ingredients together and slather on justsweetcorn and serve.

For the pesto and parmesan mix the pesto with olive oil and add half of the grated cheese and mix well. Slather the pesto on just-grilled sweetcorn and sprinkle with the remaining cheese.

For the Asian corn mix all the ingredients together and slather on just-grilled sweetcorn.