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Chilli Sweetcorn with Chard     Veg  HT  ACC  20mins


Serves 4     Hot Vegetarian Vegetables Accompaniment Gluten Wheat free Eggless

75g/3oz Butter
2 Chillies, deseeded and finely chopped
4 Corn on the Cobs
2 Garlic Cloves, crushed
450g/1lb Swiss Chard or Spinach Leaves


1. Cut the kernels from the cobs with a sharp knife. Melt the butter in a large saucepan, add the chilli, sweetcorn kernels and garlic and cook over a low heat for about 8 minutes, stirring from time to time.

2. Cut off the thick stalks of the Swiss Chard and reserve for cooking another time. Blanch the chard leaves in boiling salted water for 1 minute (half the time if using spinach). Drain well, squeeze out most of the excess water then roughly chop.

3. Add the chopped leaves to the corn together with salt to taste, mix well and continue to cook very gently for 5 minutes, stirring from time to time.

NB The stalks of Swiss Chard can be cooked like Asparagus and served on their own as an accompaniment.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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