The mod­ern cook

The Guardian - Feast - - News - Anna Jones

I over­dosed on sweet­corn as a kid. Fresh corn was a rar­ity, though; more of­ten it was frozen half-cobs or Green Giant eaten from the tin. For many years in my youth, I turned my back on sweet­corn, but I was miss­ing out. Ev­ery year late in the sum­mer, when pa­pery wrapped cobs are four for £1, I make up for it. Corn comes at a time that’s half sum­mer, half au­tumn, and these recipes bridge those sea­sons.

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