Sweetcorn is here! It’s tasting fabulously sweet and delicious thanks to all the spring and summer sunshine we’ve enjoyed. This week it’s all coming from Pam at Strawberry Fields, who year after year grows fantastic cobs for us, perfect for the BBQ. Keep it simple and enjoy steamed or BBQ’d in its husk with a knob of Naturli butter and a sprinkle of salt and pepper.
For a twist, try corn ribs. Cut your corn into halves to make two small cobettes. Stand one on its short end, then halve and halve again with a sharp knife (watch your fingers!) until you have 8 ribs from one cob. Marinate in smoked paprika, chipotle flakes, fresh garlic, cumin, salt, pepper and oil, then bake for 20 minutes or so (or BBQ for about 8 minutes) until they start to curl and char. Glaze with maple syrup in the last 5 minutes if you like, and serve with lime wedges and a handful of coriander for a show-stopping side.
We also have a huge range of squash and pumpkins this week. Acorn and green hokkaido join an already impressive selection from Pam, arriving earlier than usual thanks to the warm, sunny weather, including blue ballet, spaghetti, custard, orange pumpkin, harlequin and tromboncino squash. Check out our website for loads of seasonal squash recipes. Squash is particularly delicious roasted and tossed into a salad with grains such as quinoa, wild rice or bulgur, paired with fruit like figs, grapes, mango or pomegranate, and served on a bed of rocket or salad leaves.
