Sweetcorn with coconut milk

SERVES 4

My mother used to make this dish whenever corn was in season – we don’t know where she got the recipe, probably a Malay neighbour. A rustic dish, it is subtly flavoured and totally addictive. It’s great with rice, noodles and even on toast – sometimes I pop in curry leaves and fish sauce for variation.

2 tbsp vegetable oil

2 red shallots, finely chopped

2 garlic cloves, finely chopped

20 gm ginger, finely chopped

2 corn cobs, kernels removed Small pinch ground turmeric

400 ml coconut milk Chopped coriander and steamed rice or cooked rice noodles (optional), to serve Lime wedges and fresh curry leaves (optional), to serve

1 Heat oil in a wok or large frying pan over medium heat. Add shallot, garlic and ginger, and stir until slightly softened (1-2 minutes). Add corn and turmeric, cook, stirring, until fragrant (1 minute), then add coconut milk and stir to combine. 2 Gently bring to the boil, then reduce heat to low and simmer until corn is tender (3-4 minutes). Season to taste with salt, top with coriander, and serve with rice or noodles, lime wedges and curry leaves.

Chicken Black side plate from Chef vs Clay. Coconut milk Plate from Little White Dish. All other props stylist’s own. Stockists p152. Sago pudding All props stylist’s own.