ALMOND PUREE

1 cup (100g) flaked almonds 2 cups (500ml) almond milk 2 tsp lemon juice

For the almond puree, place all ingredients, except lemon juice, in a medium saucepan and bring to the boil. Reduce heat to low and simmer gently, stirring occasionally, for 45-50 minutes. Strain almond mixture through a fine sieve into a heatproof jug. Reserve almond milk and almonds. Place almonds into a blender and blitz on high speed, slowly adding a little almond milk until a thick and smooth consistency. Season, then stir in lemon juice. Set aside until ready to use.

Preheat a lightly greased chargrill pan or barbecue to high. Place corn in a bowl and drizzle with olive oil. Season to taste and toss to combine. Grill corn, turning frequently, on all sides for 2-3 minutes until charred. Transfer to a plate and set aside.

Heat olive oil in a medium frypan over high heat. Add eschalot and garlic, and cook, stirring frequently, for 2-3 minutes until just soft. Add butter and swirl in pan. Once butter begins to foam add corn, smoked almonds, lemon juice, Aleppo pepper, if using, and chives. Season and toss to combine.

Spoon almond puree onto a large serving plate. Top with corn mixture and scatter over ricotta salata and extra chives. Serve immediately.