A–maize–ing Taste.....

Does anyone else get quite excited by sweetcorn? It's the peeling back of the layers to find all those nuggets of summer huddled together. Now the veg garden is looking a bit sparse I've started getting an organic box delivered again. Last Thursday was a corker. As well as the usual spuds, carrots and onions I had cavallo nero and two heads of sweetcorn.

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 egg
2oz flour
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.

Put some vegetable oil in a pan. Spoon a couple teaspoons of the mix in the pan and press down. Fry on both sides. (Be careful, the corn pops and explodes a bit!)

Serve with sausages or bacon.

(This is based on Bill Granger's recipe)