- 4 sweetcorn cobs
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, crushed
- 100g frozen baby broad bean
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 1 red chilli, deseeded and chopped
- large handful basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- large handful mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1-2 tsp sherry vinegar
Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.