LATE SUMMER SWEETCORN + TOMATO CURRY

Throw the last of the summer harvest into a sweetcorn and tomato curry spiked with chilli, alongside a tower of quick homemade chapatis.

Serves 4
4 eggs
Coconut or olive oil
2 tsp cumin seeds
1 tbsp black mustard seeds
2 tsp fennel seeds
1 onion, peeled and roughly chopped
3 garlic cloves, finely chopped
A small thumb of ginger, grated
2 red chillies, finely sliced
4 corn on the cob
1 heaped tsp turmeric
A pinch of cinnamon
3 tbsp coconut cream
4 tomatoes, roughly chopped
2 lemons – 1 juiced, 1 quartered
A small bunch of coriander, leaves picked
Yoghurt, basmati rice, chapatis, to serve

Bring a pan of water to the boil, then add the eggs and simmer for 5 minutes exactly. Drain the water. When cool enough to handle, crack the shells all over then run under cold water to cool completely. Peel and put to one side.

Heat a good splash of oil in a large saucepan and add the cumin and mustard seeds. When they start to pop, lower the heat and add the fennel seeds and onion. Fry for at least 8 minutes, or until soft and sweet, then add the garlic, ginger and 1 of the sliced chillies, then cook for 5 minutes. Meanwhile, cut the kernels from the corn and discard the centres.

Once the garlic has started to brown, stir in the turmeric, cinnamon, coconut cream and chopped tomatoes. Cook for 10 minutes, or until the tomatoes have reduced to form a thick sauce.

Add the corn kernels and 150ml water, season well and leave to bubble away for 5 minutes. Add the eggs and cook for a few minutes until they are warmed through.

Squeeze over the juice of 1 lemon and stir through. Finish by scattering the remaining sliced chilli and coriander leaves over. Serve with a big spoonful of yoghurt, basmati rice and chapatis and the lemon wedges.