Corn and girolles

Serves

Spoon the corn into bowls, place the mushrooms on top and serve (LISA BARBER)

I like to serve this dish just as it is – two delicious ingredients in season at the same time.

2 ears of corn, husks removed
1 dried chilli, left whole
Water to cover
Sea salt and freshly ground black pepper
1/2 tsp sugar
50g/2oz unsalted butter
1 tbsp cream

For the mushrooms

500g/1lb girolles
50g/2oz unsalted butter
Sea salt and freshly ground black pepper
1 clove garlic, peeled and finely chopped
1 small bunch of flat-leaf parsley, leaves only, finely chopped

Start by removing the kernels from the corn – it is easiest to do this by standing the corn upright and slicing down using a sharp knife. Rinse the kernels and place in a saucepan along with the dried chilli.

Pour over enough water to literally just cover the corn, add a good pinch of salt and place over a medium heat. Cook the corn until tender – this will take about 15 minutes. When tender, remove from the stove and drain. Discard the chilli and return the corn to the pan, return to a low heat and add the sugar and butter. Once the butter has melted, add the cream, stir well and cook for two minutes more.

While you are doing this, cook the mushrooms as per the eggs recipe (see related links). Season to taste. Spoon the corn into bowls, place the mushrooms on top and serve.