CREAMED CORN WITH NAAN & TOASTED SPICES

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 the sweetcorn by hand using a potato masher instead.

Serves 2 l 6tbsp rapeseed, light olive

or coconut oil l 1 onion, peeled and finely

sliced l 3 garlic cloves, peeled and

finely sliced l 2 x 340g tins of sweetcorn,

drained l 2tsp ground coriander l 1½tsp ground cumin l 1tbsp curry leaves

(optional) l ½-1tsp of dried chilli flakes,

to taste l 1 lemon l Sea salt flakes l 1 large naan or 2 chapatis l A handful of coriander

leaves

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 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. Cut the unjuiced lemon 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.