– ALTERNATIVELY –
If preferred, add any of these fillings to the mixture before replacing in the skins:
Feeds 4
4 sweetcorn cobs
4 knobs of butter
sea salt and freshly ground black pepper
Method
1 If you’re using corn in silks, shuck the corn by removing the leafy wrapping and the thready corn silks and wash the cobs.
2 Drop in boiling water and cook for 10–15 minutes. Alternatively, boil in milk and water using ordinary or powdered milk. This makes the corn slightly sweeter.
3 Serve hot with butter, salt and pepper.
– ALTERNATIVELY –
Baked Corn on the Cob
For corn cobs in husks
1 If you’re able to get hold of corn on the cob still in its husk, keep the leaves on to retain moisture and bake for 15–20 minutes in a preheated oven at 180°C (350°F), Gas 4. When the outer leaves are beginning to turn brown, it’s ready.
2 Peel back the husks or just pull them off. Pull the silks off the end and serve.
For corn cobs not in husks
If you aren’t able to get hold of corn in husks, just wrap the cobs individually in foil, twisting the ends, and bake in a preheated oven for 25 minutes at 200°C (400°F), Gas 6.
Tip
To remove corn kernels (cooked or raw) from the cob, stand the corn upright in a wide bowl and, holding the upper end, cut downwards along the cob. Perfect for soups, salads and pies.
Feeds 4. Delicious with Corn on the Cob
2 tbsp vegetable oil
1–2 onions, sliced
1–2 garlic cloves, crushed
400g tin of red kidney beans, with their water
400g tin of chopped tomatoes
1 tbsp soy sauce
1 tsp Marmite or Vegemite
1 tbsp tomato purée
½ tsp chilli flakes
sea salt and freshly ground black pepper
Method
1 Heat the oil in a large pan and fry the onions and garlic until soft.
2 Add the rest of the ingredients and simmer, stirring occasionally, for 15–20 minutes.
Feeds 4. Makes 1 large omelette.
Method
1 Choose and prepare one of the fillings from the following suggestions for your omelette, or invent your own.
2 Follow steps 1–3 of the basic Omelette recipe, then add the filling.
3 Wait a few seconds for the mixture to set slightly, then draw the edges into the centre so the uncooked egg can run into the space. Leave to cook for 3–5 minutes on a medium heat until soft or set.
4 Serve flat or fold over a third of your omelette into the centre, then fold over the opposite third. Turn out onto a warm plate.
Chinese omelette
Stir-fry 4 small sliced onions with 60g of beansprouts in a large frying pan for 5–10 minutes. Add 150g of diced or shredded ham or leftover roast chicken with 1 tablespoon of soy sauce and season to taste with salt and black pepper, then stir-fry for a further 5 minutes.
Crispy bacon and potato omelette
Boil 3 medium potatoes for 15 minutes until tender and fry 1 or 2 rashers of bacon for 2–5 minutes until crisp. Dice both. Leave the omelette to cook until soft on top, then turn the omelette over with a spatula and brown the other side. Serve flat.
Cheese omelette
Use 60g of grated or diced cheese – Cheddar, goat’s cheese, Emmental and Manchego all work well. Cook the omelette until set, fold in thirds and serve.
Ham and onion omelette
Fry 50g of chopped ham and 1 small finely chopped onion for 5 minutes until soft. Cook the omelette until set.
Omelette with sautéed mushrooms
Fry 50g of sliced button or chestnut mushrooms in a knob of butter, and add just before the omelette sets.
Omelette aux fines herbs
Add 1 tablespoon of finely chopped herbs, such as parsley and chives, or 1 teaspoon of dried mixed herbs.
Prawn omelette
Pan-fry 50g of pre-cooked prawns or shrimps for 2 minutes, then add to the omelette before folding. Remember to defrost pre-cooked frozen prawns completely before cooking by wrapping in cling film and placing in a sink of cold water for about an hour.
Omelette with flaked fish
Use 50g cooked, flaked fish, fresh or tinned – salmon, tuna and mackerel all work well, depending on your personal preference. Add to the omelette just before folding.
Farmhouse Cheese and Potato Cakes
Makes 12–16. Feeds 4 as a snack or as part of a main meal
500g potatoes, mashed with butter (for a reminder of how to make mashed potato, see Buttery Mash)
200g grated Cheddar cheese
1 tsp chopped chives
2