At the weekend I wilted the cavallo nero and served it with poached eggs on toast. The sweetcorn I have saved until today. For me, there is no better way to serve it than boiled for a few minutes and then dunked in hot, salty butter.
But for a boy that is not enough. He's had his eye on the sausages I bought back from the food festival. So tonight I roasted them and served them with sweetcorn fritters.
Sweetcorn Fritters (serves 2)
2 sweetcorn heads
1 tsp baking powder
2 pinches dried chilli
salt and pepper
1 large spring onion
Take all the corn off both heads with the back of a knife.
Take half of the corn and blend in a mini chopper.
Put the paste in a bowl and add all the rest of the ingredients. Pop in the fridge for half an hour.