RELIGHT A FIRE

It’s time to bring out the barbie – and here are some old favourites with a tasty new twist

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Barbecued corn on the cob with shallot herb butter

Serves: 6 Prep time: 10 minutes Cooking time: 15-20 minutes

Ingredients

100g butter, softened

2 shallots, finely grated

20g fresh herbs – a mix of parsley, chives, with just a little rosemary

Salt and freshly ground black pepper

6 corn on the cob

Method

1 Add the soft butter to a bowl (if it’s too hard, 20 seconds in the microwave should soften it just enough). Stir through the grated shallot and herbs, and season well with salt and pepper.

2 If you are making the butter ahead to use later then place it onto a sheet of clingfilm. Roll into a sausage shape then chill in the fridge.

3 When you are ready to cook the corn take a little of this butter, a scant teaspoon, and rub all over ahead of corn using clean hands. Repeat with the remaining corn. Reserve the rest of the butter for after cooking.