ORECCHIETTE WITH SWEETCORN AND GREEN CHILLI (Serves 4)

Ingredients: A bunch of rainbow or Swiss chard (about 250g), stalks and leaves separated; 2 green chillies, finely chopped; the kernels from 2-3 corn on the cob or 350g frozen kernels; 400g orecchiette or other small dried pasta; extra virgin olive oil; smoked salt or flaky sea salt; 250g ricotta or vegan ricotta-style cheese (I like the Tofutti brand); the zest and juice of an unwaxed lemon; a large bunch of basil, leaves picked

Method:

1. Bring a large pan of well-salted water to the boil. Finely chop the chard stalks and shred the leaves and finely chop the chillies. If using frozen corn, put it in a bowl and cover with boiling water. Cook the pasta according to the packet instructions or until al dente.

2. While the pasta is cooking, heat a tablespoon of oil in a frying pan over a medium heat, add the corn and a good pinch of smoked salt or sea salt and black pepper. Cook for four to five minutes

(a few minutes longer if you are using frozen) until the kernels are tender and beginning to brown.

3. Add the chard stalks and cook for a few minutes more, before adding the leaves and chillies. Cook for a further four to five minutes, until the leaves have wilted.

4. Drain the pasta, reserving a large mugful of the cooking water, and add it to the frying pan with half the ricotta and half the reserved pasta water and mix well. Turn off the heat, then add the lemon zest and juice. Toss, then, if needed, add more cooking water to get a silky sauce that coats each piece of pasta. Toss through most of the basil. Spoon into bowls, with the remaining ricotta on top and finish with the last of the basil leaves.