At their best: Sweetcorn & Pears

Sweetcorn Sweetcorn falls into the category of one of those things that when you eat it fresh from the cob

, nothing else will do. Tinned sweetcorn is very handy but could never match up to a boiled and grilled cob smothered with butter and black pepper. Sweetcorn is a form of maize which has become very popular here in the UK, stemming from Aztec backgrounds. It is harvested fairly young to make sure the kernels are sweet and tender but once harvested quickly deteriorates losing its sweetness, very much like peas. If you can, buy sweetcorn with the husks still on as this indicates freshness. This should be green and firm and the kernels should be firm and tightly packed. Make sure you eat them quickly to savour their sweetnes

CORN ON THE COB WITH THAI INFUSION

Serves 4

Remove all the tough outer leaves of

2 lemongrass as well as the veins from 5 lime leaves and finely chop with 2 red chillies and 30g peeled root ginger until the Thai flavours resemble a paste. Lightly fry in a little olive oil for 2 minutes then allow the ingredients to cool in the frying

pan. Plunge the corn into salted boiling water and cook for approximately 20mins

(depending on size and freshness). When the Thai flavours have cooled, mix the paste with 150g softened salted butter and a handful of chopped coriander. To serve,

remove the leaves from the corn, place in a bowl and spoon on the butter.

Pears 

The English pear is a real autumnal treat. Our most popular is the tender and juicy Conference variety which is said to take up ninety per cent of pear production in the UK. Other varieties include Williams, Comice, Concorde and Worcester Black.

They are usually picked just under ripe to develop after but they must be eaten ripe as that is the only way you can truly enjoy a pear. They do turn to mush very quickly however so keep a close eye on it! Look for undamaged, slightly firmer pears with russeting on the surface. When ripe it should be mellow and beautifully scented with

a subtly granular texture and when you bite into it should cover you in juice. POACHED PEARS WITH RED WINE, ORANGE AND CINNAMON

Serves 4

Place 200g granulated sugar, ¼ pint of water and ¼ pint of red wine into a pan and

stir to the boil. When the liquid reaches boiling point, add the juice of half a lemon,

zest of one orange, 1 clove and 1 cinnamon stick. Allow to infuse for 10 minutes on a low heat. Peel 4 pears and put them into a liquid cover with a paper cartouche and cook on a low heat until the pears are just cooked. Allow them to cool in the liqueur.

To serve, core and slice the pears into four lengthways. Serve with ice-cream, or

reduce the liqueur to make a sauce.

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