1 finely diced onion

1 finely chopped red chilli

1 clove garlic

tin corn, drained

200ml milk

100ml cream

100g peas

1 courgette, cut into thin slices

100g spinach

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

clove garlic

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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