Sweetcorn Succotash

• 350 g sweetcorn kernels, fresh if possible but frozen will do
• 200 g chicken stock

Put the sweetcorn kernels and the chicken stock in a medium-sized pot on a medium heat. Bring to the boil, stirring regularly, and allow the stock to reduce down to about 50ml.

Add the sweetcorn purée, chilli and onions. It should be a little thick at this point but take it off the heat and fold in the butter, which will melt and loosen the mix. It will feel like a loose risotto — if it