Sweetcorn Purée

• 300 g fresh or tinned sweetcorn

If you’re using fresh sweetcorn, juice it and place the juice in a pan. Bring it to a boil: the natural corn starch will thicken it to a pudding consistency. If you’re using tinned corn, drain it and then blend with a little water to get a thick purée.

If you’re making the purée in advance, place clingfilm directly on the surface to prevent a skin from forming and refrigerate for up to