Griddled corn with lime, chilli and coriander butter

Photograph by Hannah Hughes, Props by Lauren Miller, Recipe and Food Styling by Georgie Hodgson (that's me!).

This moreish griddled corn is a great vegetarian option for a summer barbeque, and with sweetcorn coming into season very soon (usually around August to September time), it's the perfect time to be eating it. Make the butter as spicy as you like by adjusting the amount of chilli to suit your tastes.

Serves 4

Ingredients:

4 fresh corn on the cobs, stripped of their husks and washed
1 red chilli, deseeded and finely chopped
handful of chopped coriander, plus extra for garnish
zest of 1 lime
150g butter, softened to room temperature

Method:

1. Mix the chopped red chilli, coriander (reserving a small amount for garnish), lime zest and butter together in a bowl with some salt and pepper and place to one side.

2. Par-boil the corn until just tender (about 5-7 minutes) in a large saucepan of salted water. Remove from the pan and finish it off by placing on a hot barbeque grill or a griddle pan for 5-10 minutes, turning regularly until it is nicely charred.

3. Remove the charred corn from the heat and place onto a serving platter. Spread the lime, chilli and coriander butter over the top of each corn (or let people do this themselves if you prefer). Finish with more fresh coriander and lime wedges for squeezing.

Panfried Mackerel with pickled rhubarb

Photography by Casey Lazonick, prop stylist Cynthia Blackett, food styling and recipe myself.

Here the tartness of rhubarb together with the oiliness of mackerel is a match made in heaven. This is a good recipe for a midweek supper; mackerel cooks in minutes, and if you have a jar of pickled rhubarb in your fridge ready to go, then there's really very little prep to do. Just serve with some new potatoes or rice, and a bit of salad.

Top tip: You can add other veg into the pickle too; I threw in some sliced radishes in the photograph below, as I had some that needed using up. Pickling is a great way of making use of leftover bits and bobs like that- generally any veg which you can eat raw works for pickling.


Pickled Rhubarb

Sterlized jars
250ml apple cider vinegar
250ml water
150g caster sugar
500g raw rhubarb, washed and cut into 2cm pieces (choose the pinkest you can find for a good colour)
Small piece of ginger, peeled and sliced
Couple of cloves, peppercorns, bay leaves for flavour

1. Add the chopped rhubarb to the sterilized jars. Pop in a couple of peppercorns, cloves and bay leaves.

2. Place the apple cider vinegar and water in a small saucepan and add the sugar. Heat until just simmering, stirring it to dissolve the sugar, then pour over the rhubarb into the jars.

3. Close the lids and leave to cool, before refrigerating. They will be ready to eat after 2 days, and will keep for around a month.

Panfried Mackerel

Mackerel fillets
Salt and Pepper
Oil for frying (I use rapeseed)

1. Add a glug of oil to a large frying pan, and place on a medium to high heat.

2. Pat the mackerel fillets dry with some kitchen towel- this will help them to crisp up. Season with salt and pepper.

3. When the oil is hot, add the mackerel skin side down. Press down on each fillet firmly with a fish slice, until you feel the fish is no longer trying to curl up. Cook for 1-2 minutes, then flip and cook for a further 30 second to 1 minute depending on the thickness of the fillet. Remove the fish to a plate lined with kitchen towel to remove excess oil, then serve.

Photography Casey Lazonick, prop stylist Cynthia Blackett, food styling and recipe myself.