TRY A MEXICAN STYLE CORN CHOWDER
Recipe by Shelina Permalloo (Serves 6 as a starter or 4 as a main)
2tbsp olive oil 4 spring onions, finely chopped 15g frozen garlic 100g mixed frozen peppers 1tsp cumin seeds 1tbsp crushed coriander seeds 1 chipotle chilli (pre-soaked in hot water for 15 minutes, drained and finely chopped) A dash of Worcester sauce (12tbsp) 2 medium potatoes cut into 1inch cubes 800g frozen sweetcorn A couple of bay leaves 400ml chicken stock (or vegetarian stock) Salt and black pepper to taste 200ml semi-skimmed milk Soured cream, fresh coriander and jalapenos for serving (optional)
Roll out the pastry to 3 mm thickness and line a tart ring, 26 cm wide and 31⁄2 cm deep. Place it in the fridge for 30 minutes to rest. Preheat the oven to 175C. Remove the pastry from the fridge, cover with tinfoil and line with baking beans. You can also use lentils or any dry pulses if you don’t have baking beans.
Blind bake the pastry for 20–25 minutes, until golden. Remove baking beans and tinfoil and put to one side.
Mix a little of the cream with the cornflour to make a paste. Mix the sugar with the egg yolks and whisk. Add the paste to the sugar and yolk mix, and then add whipping cream. Mix well. Reduce oven to 140C. Pass the custard mixture through a sieve into the pastry. Grate nutmeg over the top of the custard and bake in the oven for about 45 minutes or until it is set in the middle.