In this week’s video, Kirsty talks about sweetcorn and sweet potatoes. Look out for the baby cows!
If you don’t have a big cooking pot, make an incision and the cob should snap in half. Here is a recipe Jane uses for sweetcorn fritters.
If you’re not a vegetarian, we have a recipe for chicken and sweetcorn soup here.
These can be used for a simple supper dish – roast them like a jacket potato. You can also mash them. You can slice them thinly and use in a gratin and you don’t need to peel them. They also work well roasted in wedges with olive oil, paprika, cayenne and a few herbs at 200˚C (gas 6) for 40-45 minutes.