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Beef rendang curry

3 hours

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Cottage cheese tomato soup

1 hour

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Mevrou

45 minutes

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10 minutes

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40 minutes

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20 minutes

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15 minutes

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Radicchio-and-celery leaf salad

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Panzanella-style tomato salad

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Creamy corn bake

30 minutes

Creamy corn bake

By Abigail Donnelly

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

4 cobs sweetcorn
1 T olive oil
1 T butter
1 onion, finely chopped
1 t garlic, crushed
1 cup cream
sea salt, to taste
150 g Cheddar, grated

Method

1. Preheat the oven to 180°C. Remove the kernels from the corn cobs. Heat the oil and butter in a large ovenproof frying pan.

2. Add the onion and cook until soft and golden, then add the corn and garlic and cook for 5 minutes. Pour in the cream and season. Sprinkle over the cheese and bake for 20 minutes.

Find more corn recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

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Mevrou

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Creamy corn bake

Creamy corn bake

Ingredients

Method