USE UP YOUR VEG

O PREPPING CORN Working with one cob at a time, hold the corn cob upright on a board and cut the kernels away using a sharp serrated knife – cut downwards, away from yourself. Don’t worry if there are chunky bits, as these add texture. You can freeze the kernels in a food bag for up to three months.

O ROAST TOMATOES Make a double batch of the roast tomatoes, then blitz half to use as a pasta sauce. Add some basil and chilli flakes to the sauce, too, if you like. Or, pile the extra roast tomatoes onto toasted sourdough rubbed with garlic, and top with burrata or goat’s cheese.