Artichoke & lemon salad
Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss
Devilled charred sweetcorn & crab on toast
Serves 4-6 as a starter
Easy
Prep:
Cook:
Char the sweetcorn in this recipe to bring out more depth in the corn. Paired with delicate, sweet crab and punchy ginger, it makes a stunning summer starter
Skip to ingredients
- 2 tsp crispy chilli oil
- 2 corn on the cob
- 25g butter
- 20g gingerfinely grated
- 3 garlic clovescrushed
- 3 spring onionsfinely sliced, green and white parts separated
- 50g brown crabmeat
- 3 tbsp coconut cream
- 1 limezested and juiced
- 150g white crabmeat
To serve
- sourdough(gluten-free if necessary), toasted and buttered
- small handful of corianderfinely chopped
Nutrition: Per serving (6)
- kcal142
- fat8g
- saturates5g
- carbs6g
- sugars2g
- fibre3g
- protein9g
- salt0.5g
Method
step 1
Set a frying pan over a high heat. Brush some of the chilli oil over the corn and add to the hot pan. Cook for 8-10 mins, turning regularly until charred all over. Remove to a plate and set aside to cool. Once cool enough to touch, hold the charred corn cobs upright on a chopping board using tongs and carefully slice off the sweetcorn kernels using a sharp knife.
step 2
Heat the remaining oil and the butter in the same frying pan over a medium heat and once melted, stir in the ginger, garlic and the white parts of the spring onions. Cook for 2-3 mins until fragrant and softened, before stirring through the brown crabmeat, charred corn, coconut cream, a pinch of the lime zest and a splash of the juice. Remove from the heat and stir through the white crabmeat and green parts of the spring onions. Season to taste and serve spooned on top of the buttered sourdough toast with the coriander scattered over.
