We have sweetcorn and the Peruvians have choclo. The kernels are three times the size of normal sweetcorn and they’re bursting with flavour. They also use purple corn, which is mauve in colour and isn’t edible in itself, but the Peruvians boil it with sugar, pineapple, apple skins, star anise and cloves. They have it as a summer drink; it is the equivalent to Ribena. Personally, I like to make it as a granita with seasonal fruits such as strawberries and raspberries.