Festival of flavour

Make the most of the late summer harvest with these veg-packed recipes

- ANNA GLOVER

Coconut corn soup with charred sweetcorn chilli salsa

SERVES 4 | PREP 10 MINS | COOK 35 MINS EASY | LC 4

6 corn on the cobs 2 tbsp olive oil 2 long shallots, finely chopped 2 celery sticks, finely chopped 1 lemongrass stalk, bashed 2 lime leaves 400g coconut milk 300ml vegetable or chicken stock SALSA 2 corn on the cobs 2 tsp olive oil 1 red chilli, finely chopped 1 lime, juiced a handful of coriander, finely chopped, plus a few leaves to serve 1 tbsp extra-virgin olive oil

1 Hold each of the 6 corn cobs upright on a chopping board and carefully cut off the kernels with a sharp knife. Heat the oil over a medium-low heat in a pan and fry the shallots and celery for 8-10 mins or until soft but not golden. Add the sweetcorn kernels, lemongrass and lime leaves, and cook for a further 5 mins. Add the coconut milk and stock, and bring to a simmer. Cook for 20-25 mins or until the kernels are tender, then season. well. Fish out the lime leaves and lemongrass, and blitz with a stick blender until smooth and creamy. Check for seasoning. Put back on the heat and keep warm.

2 For the salsa, brush the remaining corn cobs with the olive oil and put under a hot grill. Cook for 10 mins, turning frequently, until charred and starting to blacken. Remove the corn kernels as in step 1. Transfer to a bowl and stir in the remaining ingredients with a pinch of salt.

3 Serve the soup in warmed bowls and spoon over the salsa with extra coriander leaves, if you like.