Keeping it local

posted by Barbara Crick on Tags: , ,

September
26

 

 

Earlier this month I was involved in A Thought for Food Market as part of The Emsworth British Food Fortnight. We cooked a huge amount of sweetcorn which had come from Barfoots just up the road in Pagham.

I hadn’t appreciated it was quite so easy to cook sweetcorn on the BBQ, for years I’ve removed the husks and wrapped in foil – what a waste of time! Just chuck it on the BBQ in the husks and let it cook through. Serve with a little chilli or herb butter for a fabulous & simple side dish.

 

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