SEPTEMBER SPECIALS

This month, with sweetcorn, figs and blackberries on the menu, Anna Cairns Pettigrew is not only serving up something sweet and something savoury, but all things scrumptious

- Anna Cairns Pettigrew

ROASTED SWEETCORN SOUP

For those late September evenings that are slightly cooler, this roasted sweetcorn soup will be a comforting bowl of home-grown goodness.

SERVES 4

Preparation time: 20 minutes

Cooking time: 45 minutes

• 4 large sweetcorn cobs, husks removed

• 2 tbsp olive oil, divided

• 1 medium onion, halved and thinly sliced

• 1 garlic clove, crushed

• 1 small leek, cleaned and thinly sliced

• 1 small carrot, chopped

• 1.21 (2pts) vegetable stock, hot

• 2 tsp lemon juice

• 1-3 tsp caster sugar (depending on how ripe your sweetcorn is)

FOR THE CURRY SPICED TOPPING

• 1/2 tsp ground cumin

• ½ tsp cinnamon

• 1/2 tsp ground coriander

• 1/2 tsp chilli seeds

• 1/2 tsp ground turmeric

• ½ tsp paprika

• 50g (13/4oz) coconut oil

1. For the soup, preheat the oven to 220C/fan 200C/gas 7. Lay the sweetcorn, side by side, in a small roasting tin and drizzle with a little oil (about 1 tbsp). Season well, turn to coat and roast in the oven for 30 minutes, turning over halfway through, until the kernels are tender and lightly browned.

2. Remove the sweetcorn from the oven and leave to cool. One at a time, stand them upright on a plate or board and slice away the kernels from the cob with a large sharp knife, keeping the blade as close to the core as you can. Set aside.

3. Meanwhile, make the coconut oil topping. Heat a dry, heavy-based frying pan over a medium heat. Add the spices and shake them around for a few seconds until they have darkened slightly and smell nicely aromatic. Add the coconut oil and heat for 30 seconds. Remove from the heat and set aside.