CREAMED CORN WITH NAAN & TOASTED SPICES

Serves 2

● 6tbsp rapeseed, light olive or coconut oil

● 1 onion, peeled and finely sliced

● 3 garlic cloves, peeled and

finely sliced

● 2 x 340g tins of sweetcorn, drained

● 2tsp ground coriander

● 1½tsp ground cumin

● 1tbsp curry leaves (optional)

● ½-1tsp of dried chilli flakes, to taste

● 1 lemon

● Sea salt flakes

● 1 large naan or 2 chapatis

● A handful of coriander leaves occasionally and add a splash of water if they are beginning to catch.

Meanwhile, add one tin of sweetcorn to a jug with a splash of water. Then, using a stick blender or food processor, blitz into a rough pulp.

Add the remaining oil to the pan with the onions, then add the spices and curry leaves, if using. Stir for 1-2 minutes, until fragrant, then add the creamed sweetcorn and the other tin of sweetcorn to the pan. Add the zest of one lemon and the juice of half, and plenty of salt, to taste. Add a splash of water to loosen if it’s too thick. Cuttheunjuicedlemon half into wedges.

Meanwhile, use tongs to heat the naan bread directly over a gas flame for a few seconds until lightly charred. You can also do this in a dry, hot pan.

Divide the corn and naan between two plates. Roughly tear the coriander leaves over and serve with the lemon wedges.

Preheat the oven to 200°C/fan 180°C/gas 6. Next, in a roasting tin, lightly coat the peppers in the oil and half the salt flakes. Roast for 20 minutes. Once softened and lightly charred all over, remove from the oven and leave to cool. Once cool enough to handle, slice into long strips and set aside until later.

Meanwhile, mix the red onion, vinegar and the rest of the salt in a large bowl and leave to sit for 5 minutes to lightly pickle.

Make the anchovy dressing by pounding the anchovies, crushed garlic and extra-virgin olive oil together in a pestle and mortar (or you can roughly chop and stir together in a bowl).

To the bowl with the pickled red onion, add the tomatoes, bread, peppers, capers and half the basil and toss together to combine well. Allow the mixture to sit for five minutes so the bread can soak up the flavours.

To serve, divide the panzanella salad between individual plates or eo large Spoon the anchovy dressing all over, and finish off by scattering with the remaining basil leaves.

This dish is half-way between a dahl and a curry, where tins of regular sweetcorn are transformed into something fragrant and special with the help of the spices in the back of your cupboard. If you don’t have a stick blender, you can just mash some of th Heat 4 tablespoons of your chosen oil in a wide pan over a medium heat. Add the sliced onion and the garlic, reduce to low, then fry for 15 minutes, until they are soft and translucent. Stir us ne serving