Parmesan & Spinach Fettuccine

Parmesan & Spinach Fettuccine

Recipe By Michael Weldon

Ingredients

• 500g San Remo Fettuccini

• 1 brown onion, diced

• 3 garlic cloves, finely sliced

• 1/4 tsp chilli flakes

• 300mls Bulla thickened cream

• ½ cup grated parmesan

• ¼ tbs nutmeg

• 1 large bag of baby spinach

• sea salt

• Squeaky Gate extra virgin olive oil

Method

• Cook the pasta in a large pot of boiling water following the instructions on packet.

• In a frypan over a medium heat add some oil, the onion and a pinch of salt, cook until the onion begins to soften. Add the garlic and chilli, cook for a further minute. Add the cream, parmesan, nutmeg and baby spinach, cook until the spinach has wilted.

• Transfer the pasta from into the sauce once cooked. Toss through the sauce to coat.

• Serve topped with extra parmesan.

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Crumbed Lamb Chops with Tomato & Caper Sauce

Crumbed Lamb Chops with Tomato & Caper Sauce

Recipe By Michael Weldon

Ingredients

cutlets

• 12 lamb cutlets, beaten flat with a meat mallet or rolling pin

• 200g plain flour

• 6 eggs

• 250g panko bread crumbs

• 1/2 tsp chilli flakes

• 1/4 cup parmesan grated

• 5 thyme sprigs, leaves picked

• sea salt

• Squeaky Gate extra virgin olive oil

sauce

• tomato and caper dipping sauce

• 1 small brown onion, diced

• 1 garlic clove, minced

• 2tbs balsamic vinegar

• 1tbs brown sugar

• 1/4 tsp chilli flakes

• 400g Coles diced canned tomatoes

• 1/4 cup capers

• sea salt

• Squeaky Gate extra virgin olive oil

Method

• In a bowl mix together the bread crumbs, chilli flakes, parmesan and thyme with a pinch of salt. In another bowl whisk the eggs and in the third bowl, add the flour.

• To coat the cutlets, start by coating with the flour, then with the eggs and finally with the bread crumbs. Ensure to press the bread crumbs on well. Repeat until all the cutlets are coated.

• In a small saucepan cook the onion in a drizzle of extra virgin olive oil until it begins to caramelize. Add the garlic and cook for a minute. Add the vinegar and sugar, cook until the sugar melts and the vinegar reduces. Add the chilli flakes, tomatoes, capers and a pinch of salt. Bring to a boil and simmer for 5 minutes until the sauce thickens. Remove from the heat and allow to cool.

• Fill the bottom of a frying pan with oil and place over a medium high heat. Once hot, cook the cutlets a few at a time. Cook until the crumb is golden and crispy and the meat is just cooked. Drain cooked cutlets on a paper towel and season with salt.

• Serve with the tomato and caper sauce on the side and a light green salad.

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Jazz Apple Cardamom Cake

Jazz Apple Cardamom Cake

Recipe By Sarah Todd

Ingredients

• 1 cup all-purpose flour

• 3/4 tsp ground cardamom

• 3/4 tsp baking powder

• 1/4 tsp salt

• 2 large eggs, at room temperature

• 3/4 cup caster sugar

• 3 tbsp cognac

• 1/2 tsp vanilla extract

• 1/3 cup milk, at room temperature

• 1 tsp white vinegar

• 2 medium Montague jazz apples, peeled cored, 1cm cubes

• 1 medium Montague jazz apples, unpeeled and 2mm sliced in half

• 110 g unsalted butter, melted, plus more for greasing the pan

• 1 tbsp golden brown sugar

• icing sugar, for dusting

• Jalna honey yoghurt to dollop

Method

• Preheat the oven to 180. Place a piece of parchment paper into an 8-or 9-inch cast iron pan and grease with butter.

• In a bowl, whisk together the flour, cardamom, baking powder, and salt. In a separate large bowl, beat the eggs until foamy. Whisk in the granulated sugar, cognac, and vanilla extract. Pour in the buttermilk and whisk to combine.

• Add half of the flour mixture to the wet ingredients, stirring until just combined, then gently fold in half of the melted butter. Repeat with the remaining flour and butter. Gently fold in the cubed apples, reserving the slices. Transfer the batter to the pan and arrange the apple slices in a circular pattern on top of the batter. Sprinkle with golden brown sugar.

• Bake until the cake turns a deep golden brown and a cake tester inserted into the center comes out clean, about 55-65 minutes.

• Transfer the skillet to a cooling rack and let sit for 5 minutes. The cake may be served warm or at room temperature, directly from the skillet; whichever you choose, be sure to dust with icing sugar before serving.

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Jaffna Curry

Jaffna Curry

Recipe By Dani Venn

Ingredients

• 800g australian prawns, shells removed, tails intact

Roasted Curry Powder

• 2 tbsp coriander seeds

• 1 tbsp cumin seed

• 2 tsp fennel seed

• 1 tsp black peppercorns

• 1 tsp fenugreek seed

• ½ stick ceylon cinnamon

• 2 sprigs fresh curry leaves

• 200mls can coconut cream or milk

• 1 tsp ground turmeric powder

• 1 tsp ground chilli powder

• 1 tbsp tamarind paste

• 1 tsp salt

• ½ brown onion, finely diced

• 2 cloves garlic, diced

• 3cm slice ginger, peeled and diced

• 2 tbsp ghee

• 1 tsp cumin seed, dill and brown mustard seed

• ½ tsp fennel and fenugreek seed

• 1 small green fresh chillies, finely chopped

• 2 sprigs fresh curry leaves

• 1 lemongrass stick, outer leaves removed, white part only, bruised

• 1 pandan leaf, tied into a knot

• ½ cup coconut milk

• salt, to season

• 2 tsp jaggery or coconut sugar, to taste

• fresh lime juice, to season

• ½ bunch fresh coriander leaves

• serve with roti or rice

Method

• To make the roasted curry powder, place all spices in a heavy based frypan over low heat and toast until fragrant and aromatic and a darker brown colour, curry leaves should be dried out and almost crispy. Swirl pan occasionally to ensure an even toasting.

• In a large bowl, mix coconut cream, 3 tablespoons of roasted curry powder, turmeric, chilli powder, tamarind and salt together. Add prawns into marinade mix and stir well to coat, then place in fridge to marinate for 20 minutes

• In a large wok or deep fry pan with fitted lid, place over medium – high heat, add ghee then when hot add onion and cook for a few minutes, then add garlic and ginger and cook for a minute, then add spices, cumin, dill, fennel and fenugreek seed, curry leaves, chillies, lemon grass and toss for a few minutes until fragrant. Then add prawns, lemongrass, pandan leaf and extra coconut, toss well cook for approx. 5 minutes until prawns have cooked through and sauce has thickened.

• To finish, check seasonings, add jaggery if required, squeeze over fresh lime juice and salt to balance. Remove from wok or frypan onto serving platter, finish with scattered fresh coriander. Serve with steamed rice or roti.

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Baked Samosa

Baked Samosa

Recipe By Sarah Todd

Ingredients

• ghee

• 8 sheets filo pastry sheets

• melted butter for brushing

• 1 medium potato, peeled and diced

• 1 small sweet potato, peeled and diced

• 1 tbsp vegetable oil

• 1 onion, finely diced

• 1 clove garlic, minced

• 3 tsp garam masala

• 50g frozen peas, defrosted

• 1 tbsp butter

• small bunch fresh coriander

Method

• Preheat oven to 190°C. In a pot of boiling water add potatoes and boil for 5 minutes then add sweet potato as it takes a little less time. Cook until soft (approximately 15 minutes) drain in a colander and allow to steam.

• Meanwhile heat the ghee in a pan and sauté the garlic and onion, stir in garam masala and season and cook for a further 3 minutes, remove from heat. Once the potatoes are cooked, roughly mash and add to onion mixture, mix well and then stir in peas, coriander and melted butter. Allow to cool.

• Cut the filo sheets in half lengthwise. Stack the strips and lightly brush one strip with melted butter, top with a second strip and brush again. Place a spoonful (approx. an eighth of the total) of the filling towards the end of the pastry strip closest to you, slightly left of the strip and 1cm up from the bottom. Now fold the bottom right hand corner up to cover filling, fold over wrapped filling to give a triangular shaped parcel.

• Continue folding up the pastry strip ensuring points are tucked in to prevent filling escaping. Brush completed parcel with melted butter and place on baking tray. Continue with all remaining filling and pastry.

• Bake samosas for 15 – 20 minutes until golden brown, serve hot, with a tamarind chutney.

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Apple Tarte Tartin

Apple Tarte Tartin

Recipe By Michael Weldon

Ingredients

• 6 Jazz apples, peeled cored and quartered

• 1/2 cup dried apricots

• 1 cup sugar

• 1/4 cup cream

• 2tbs butter

• 2 sheet butter puff pastry

• sea salt

• vanilla ice cream for serving.

Method

• Heat a oven safe frypan over a medium high heat. Add the brown sugar and cook until caramelised. Add the cream and butter, cook until the sauce is a caramel. Add the apple and apricot into the frypan. Top with pastry and tuck in the edges. If your sheet doesn’t cover the edges fully add some extra sheets of pastry. Cut a couple of holes in the top of the pastry to allow the filling to steam.

• Place into a 180deg oven and cook until the pastry is golden and puffed.

• Remove from the oven and sit for 2 minutes. Place a plate over the pan and flip so the tarte tatin is apple and apricot side up on the plate. Cut into quarters and top with ice cream.

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Mango & Yoghurt Parfait

Mango & Yoghurt Parfait

Recipe By Michael Weldon

Ingredients

• 2 1/2cups Jalna greek sweet and creamy yoghurt

• 6 egg whites

• 1/2cup caster sugar

• 1/4tsp cream of tartar

• 1tsp vanilla bean paste

• pinch of sea salt

• 2 mangos, flesh removed and diced and blended till smooth

• 1 lime, zest

• 75g macadamia nuts

Method

• Add the egg whites to a large bowl with a pinch of salt and whisk to soft peaks. Add the sugar and continue whisking to stiff peaks.

• In a large mixing bowl combine the yoghurt and the egg whites, mix until smooth. Take out a quarter of the mixture and reserve in a separate bowl. Add the blended mango into the large bowl of mixture, gently fold through the parfait base until evenly mixed. Place the mixture into a baking paper lined loaf tin. Place in the freezer for 2 hours to set.

• Into the leftover quarter of parfait mixture gently fold in the macadamia and lime zest. Pour on top of the mango parfait. Return to the freezer until fully set, at least 4 hrs.

• To serve cut slices of parfait with a warm knife. Store parfait in the freezer and eat whenever you like!

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Deep Fried Brussel Sprouts with Chilli Maple Dressing

Deep Fried Brussel Sprouts with Chilli Maple Dressing

Recipe By Michael Weldon

Ingredients

• 500g brussels sprouts, halved lengthways

• 250g kalettes, halved lengthways

• 2tbs maple syrup

• 2tbs Squeaky Gate extra virgin olive oil

• 2tbs red wine vinegar

• 1 birdseye chilli, chopped

• ½ red onion, sliced thinly

• 50g green olives, sliced thinly

• ¼ bunch of mint leaves picked

• ¼ bunch parsley, leaves picked

• sea salt

• oil for frying

• large Raco frypan

Method

• Heat oil to 180deg c in a wok. Add the brussels sprouts can cook until crispy, 6-8 minutes. Strain and dry on paper towel. Add the kalettes to the oil and fry for 2 minutes until crispy. Strain and dry on paper towel. Season with salt.

• Whisk together the maple, extra virgin olive oil, red wine vinegar, chilli and a pinch salt.

• In a large bowl add the sprouts, kalettes, red onion, olives, mint and parsley. Drizzle over dressing and toss together.

• Serve on a sharing platter.

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Aloo Gobi

Aloo Gobi

Recipe By Sarah Todd

Ingredients

• 1/2 tsp cumin seeds

• 1 onion medium, finely chopped

• 2 cm ginger, finely chopped

• 4 garlic cloves, finely chopped

• 2 tomatoes medium, skin removed and blended

• 1/2 tsp turmeric powder

• 1/2 tsp dry mango powder amchur

• 1/2 tsp red chili powder or to taste

• 1/4 tsp Pattu garam masala powder

• 1 tsp coriander powder

• 2 potatoes medium, cubed, parboiled

• 1 cauliflower medium, cut into small florets, par steamed

• 1 tbsp toasted fenugreek leaves

• 2 tbsp chopped coriander

• salt to taste

to serve

• roti

• mango pickle

• fresh coriander

Method

• In a frypan heat on medium heat 2 teaspoons of EVOO and add cumin seeds and let them crackle. Add the onions and cook for 5-6 minutes until translucent. Add the ginger-garlic and cook for another 2 minutes.

• Add tomatoes and spices, turmeric powder, red chilli powder, coriander powder and amchur (mango powder). Cover the pan and allow the masala to cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.

• Add chopped coriander leaves and stir and add garam masala and cook on medium-low heat for 5-6 minutes.

• Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy.

• If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook through and add fenugreek. Adjust spice levels to taste.

• Serve with roti and pickle

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Strawberry and Feta Salad

Strawberry and Feta Salad

Recipe By Michael Weldon

Ingredients

• 1 punnet of strawberries, sliced thinly

• 1 shallot, sliced thinly

• 1 pack of baby cucumbers sliced thinly

• 150g feta cheese, crumbled

• 1 packet of baby lettuce leaves

• 1/4cup toasted walnuts, chopped

• 1 bunch of chives sliced thinly

dressing

• 1/2cup Squeaky Gate extra virgin olive oil

• 1 lemon, juice and zest

• 1tsp dijon mustard

• sea salt

• black pepper

Method

• In a bowl combine all the salad ingredients and gently mix together.

• In a small bowl combine the dressing ingredients and whisk together.

• Pour the dressing over the salad and gently mix together. Serve on a large platter with a bit of extra feta crumbled on top.

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Potted Chocolate Mousse

Potted Chocolate Mousse

Recipe By Kirsten Tibballs

Ingredients

• 350mL Bulla thickened cream (A)

• 80mL Bulla thickened cream (B)

• 160mL Bulla crème fraiche (A)

• 200g good quality milk chocolate

• 100g good quality dark chocolate

• 240mL Bulla creme fraiche (B)

to serve

• 240mL Bulla crème fraîche (B)

• 8 fresh raspberries, mint leaves

Method

• Place the Bulla Thickened Cream (A) in a bowl and whisk by hand or with a mixer to a soft consistency, so the cream has some body but still collapses. Set aside in the fridge.

• Place the milk and dark chocolate in a heatproof bowl (if using blocks of chocolate, finely chop the chocolate first).

• Place the Bulla Thickened Cream (B) and Bulla Crème Fraiche (A) in a saucepan. Bring to the boil and pour directly over the chocolate. Whisk until combined to create a ganache.

• Fold through the semi-whipped Bulla Thickened Cream.

• Place the chocolate mousse in a piping bag and pipe into your 8 Mason jars. Place in the fridge for an hour to set.

• To serve, scoop a teaspoon of Bulla Crème Fraiche (B) onto each chocolate mousse and garnish with a raspberry and a small sprig of mint.

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Barramundi with Apple Remoulade

Barramundi with Apple Remoulade

Recipe By Michael Weldon

Ingredients

• 4 Smitten Apples, julienne

• 1 head of fennel, shredded and fronds saved

• 2 spring onions, sliced thinly

• 2tbs Capers

• ¼ cup mayo

• 1 lemon

• ½ bunch mint, leaves picked

Method

• Heat the BBQ or griddle pan until smoking. Brush the skin of the fish with extra virgin olive oil. Add to the BBQ and cook until the skin is crispy and the fish is cooked halfway. Turn and cook the fish for another couple of minutes

• In a bowl combine the apple, fennel, spring onion, capers, mayo, lemon juice and a pinch of salt, mix together until all the ingredients are coated in the mayo.

• Serve the remoulade, topped with the Barra and garnish with the mint and fennel tops.

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Mixed Berry Yoghurt Nice Cream

Mixed Berry Yoghurt Nice Cream

Recipe By Courtney Roulston

Ingredients

• 3 cups frozen mixed berries

• 2 cups Jalna sweet & creamy yoghurt

• 2 over ripe bananas, chopped & frozen

• 1 tsp vanilla bean paste

• 1 tbsp lemon juice

• pinch sea salt flakes

• 2 tbsp pistachio nuts, crushed

Method

• Place the berries, yoghurt, bananas, vanilla bean, lemon and a pinch of sea salt into a high speed blender. Blitz until smooth and combined, scraping down the sides of the blender occasionally.

• To serve as a soft serve, spoon into serving bowls and top with pistachio nuts, or you can place into a container and freeze for 2-3 hours to serve as an ice cream.

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Italian Apple & Extra Virgin Olive Oil Cake

Italian Apple & Extra Virgin Olive Oil Cake

Recipe By Courtney Roulston

Ingredients

• 2 x large apples, peeled, finely chopped

• zest and juice of 1 large lemon

• 3 cups plain flour

• 1 tsp ground cinnamon

• 1 tsp baking powder

• 1 tsp bi-carb soda

• 1 cup honey

• 1 cup Squeaky Gate extra virgin olive oil

• 3 free range eggs

• 2/3 cup large golden raisins, soaked in boiling water for 15 minutes

• icing sugar for dusting

Method

• Pre heat oven to 180 degrees C. Toss the chopped apples into a bowl with the lemon juice and zest.

• Mix the flour, cinnamon, baking powder, bi carb soda and a pinch of sea salt in a large mixing bowl.

• In a separate bowl, whisk together the honey, extra virgin olive oil, and eggs together to combine.

• Mix the extra virgin olive oil mixture into the flour mixture with a wooden spoon until you have a smooth thick batter. Fold through the apples and raisins then pour the batter into a greased round spring-form cake tin.

• Bake the cake for 40-45 minutes, or until an inserted skewer comes out clean when tested. Allow the cake to cool slightly in the tin, then remove and dust with icing sugar before slicing. You can serve with extra honey and a dollop of yoghurt.

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Marinated BBQ Pork Skewers

Marinated BBQ Pork Skewers

Recipe By Khanh Ong

Ingredients

• 2 tbsp caster sugar

• 1 lemongrass stalk

• 2 cloves of garlic

• 6 spring onions white part

• 1 tbsp honey

• 2 tbsp of kecap manis

• 1 shallot

• 1 tsp sesame oil

• 1 tsp ground black pepper

• a pinch of salt

• 500g pork neck sliced to 1cm thick

• 2 tbsp vegetable oil

to serve

• 2 lebanese cucumbers

• vietnamese mint

• mint

• coriander

• crushed peanuts

• fresh chili

• banana leaf

Method

• Place everything besides the pork and veg oil into a blender and blitz until a chunky paste forms. Pour the paste over your pork and leave to marinate for an hour. Pop onto short skewers,

• On a griddle pan on high pour in ¼ of vegetable oil until hot then place ¼ of the marinated pork on it to cook for 2 minutes then flip and cook for a further 90 seconds. You want the pork to be beautifully caramelised and charred. (do this on a coal BBQ if you have one, if you don’t I usually hit the pork with a blowtorch just to get the smokiness up) Repeat with the remaining oil and pork, set aside.

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Okra Chips

Okra Chips

Recipe By Sarah Todd

Ingredients

• 500g okra

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala powder

• 1 teaspoon chaat masala

• ½ cup chickpea flour

• oil for frying

to serve

• yoghurt

• lime

• coriander

Method

• Rinse the okra in water 4 times then wipe dry with paper towel. Slice the okra vertically into thin slivers. Place in a large bowl and sprinkle over all the spices. Stir to combine and now sprinkle with chickpea flour. Mix well to coat evenly.

• In a frypan place a shallow amount of oil and fry in batches until golden.

• Place on paper towel and season with chat masala and serve with lime and yoghurt.

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Creamy Chicken & Potato Tray Bake

Creamy Chicken & Potato Tray Bake

Recipe By Courtney Roulston

Ingredients

• 300ml Bulla cooking cream

• 500ml chicken stock

• 4 cloves garlic, chopped

• 2 tbsp fresh thyme, leaves picked

• sea salt and pepper to taste

• 2 brown onions, peeled, sliced into rings

• 4 large potatoes, sliced into 1/2cm

• 2 tbsp extra virgin olive oil

• 8 chicken thighs, boneless

• ½ cup flat leaf parsley to serve

• crisp baby cos lettuce leaves to serve

Method

• Pre heat oven to 200 degrees C. Heat the oil a non-stick frying pan over a medium/high heat. Season the chicken thighs and place into the pan to brown for 3-4 minutes.

• Mix the cream, stock, garlic, thyme, salt and pepper together in a pot over a medium heat and warm through.

• Scatter the sliced potatoes and onions into the base of an oven-proof roasting tray and nestle in the browned chicken thighs on top. Pour over the cream mixture, cover the tray and place into the oven to roast for 30 minutes. Remove the cover after 30 minutes and baste the chicken with the sauce. Bake for a further 15-20 minutes uncovered to make the chicken golden and crispy.

• Remove the tray from the oven and scatter with chopped parsley. Serve warm with a simple crisp green salad on the side.

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Apple Fritters with Chilli and Rosemary Sugar

Apple Fritters with Chilli and Rosemary Sugar

Recipe By Michael Weldon

Ingredients

• 3 Smitten apples, peeled, cored and cut into rounds

• 1 cup plain flour, plus extra for dusting

• 1/2 tsp bi carb soda

• 1 tbs caster sugar

• 1 cup soda water

• chilli & rosemary sugar

• 1/2 cup caster sugar

• 4 rosemary sprigs

• 1/4 tsp chilli flakes

• 2ltr oil for frying

Method

• In a bowl combine the flour, bi carb soda, soda water and 1tbs caster sugar, whisk together until it forms a batter.

• Heat oil in a saucepan to 180deg C. Dust the apple slices with flour then dip into the batter and carefully place into the oil. Fry until the batter us golden and crispy.

• In a morter and pestle add the rosemary and punt into small pieces. Add the sugar, chilli flakes and a pinch of salt, mix together.

• Once the fritters are fried dust with the chilli and rosemary sugar. Serve the fritters topped with a ball of ice cream.

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Hung Lai Chicken Curry

Hung Lai Chicken Curry

Recipe By Dani Venn

Ingredients

curry paste

• 5 dried red chillies

• 1 tbsp shallot, diced

• 2 tbsp garlic, diced

• 2 tbsp ginger, diced

• 2 tbsp lemongrass, finely diced

• 1 tsp shrimp paste

• 1 pinch of salt

• 1 tbsp of indian curry powder

• 1kg chicken thigh on the bone

• 1 tbsp sunflower oil

• 1 tbsp tamarind paste

• 1 tsp turmeric

• 1 tbsp palm sugar, roughly chopped

• 1 tbsp fish sauce

• fresh coriander

to serve

• steamed sticky rice

Method

• Using a large mortar and pestle, pound curry paste ingredients in the order listed, pound each ingredient well before adding the next ingredient until you have achieved a paste-like consistency. Alternatively, place all curry paste ingredients into a food processor and blend, add a little coconut oil if required.

• Place chicken in a large mixing bowl, add curry paste and combine well rubbing the paste into the chicken. Cover with cling wrap, place in fridge and leave to marinate for at least one hour.

• Place large saucepan over medium-high heat, add sunflower oil, once hot add chicken and seal the sides of the chicken until you achieve a light golden colour.

• Add water to the saucepan just enough to just cover the chicken. Add remaining ingredients then allow water to come to the boil. Reduce heat to a simmer, stir occasionally and allow water to reduce until it becomes slightly thicker and intense in flavour. Taste, it should be a balance of sweet, sour, salty and hot. Adjust ingredients if needed. Serve hot with steamed sticky rice or jasmine rice.

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Coconut & Curry Leaf Creamed Corn

Coconut & Curry Leaf Creamed Corn

Recipe By Courtney Roulston

Ingredients

• 4 large cobs corn, husks removed

• ¼ cup Squeaky Gate extra virgin olive oil

• 20 fresh curry leaves

• 1 small brown onion, finely diced

• 1 tsp whole cumin seeds

• ½ cup coconut cream

• sea salt and cracked black pepper to taste

• juice from ½ lime, plus ½ lime to serve

• 2 tbsp coriander leaves, chopped

• ¼ bunch chives, finely chopped

• small Raco frypan

Method

• Heat a BBQ Plate or Cast iron pan over a high heat. Add the corn and grill for 3-4 minutes each side, turning occasionally until the corn has charred on the outside. Place the corn in a bowl and cover for 5 minutes to steam.

• Carefully cut the kernels from the corn and set aside.

• Heat the oil in a small frying pan over a medium heat. Fry the curry leaves for around 10 seconds, or until crisp. Remove with a slotted spoon and drain on kitchen paper.

• Add the onion to the pan and cook for 2 minutes to soften before adding in the cumin seeds, coconut cream, salt and cracked black pepper. Stir through the corn kernels and remove from the heat and allow to cool slightly.

• Mix through the lime juice and chopped coriander before placing onto a serving platter. Top with the fried curry leaves, chives and cracked black pepper. Serve warm with extra lime wedges on the side.

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