1 finely diced onion
1 finely chopped red chilli
1 clove garlic
tin corn, drained
1 courgette, cut into thin slices
head tender stem or ‘normal’ broccoli, florets
4 finely sliced spring onions
Ingredients for the dressing
30ml white wine vinegar
juice and zest 1 lemon
150ml extra virgin olive oil
garnish with mint and more corn
1. For the puree, gently fry the onion, garlic, chilli for 5 minutes.
2. Add corn and milk, simmer for 5 minutes, then puree until very smooth (add a little more liquid if needed).
3. For the dressing, blend until smooth.
4. For the veg, heat a little oil in a pan, add the veg, stir fry for 3 minutes, add dressing and serve on top of the puree, garnished with mint and corn.
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