The Cupboard Staple To Cook With: Sweetcorn

To make the noodles, bring a large pot of water to the boil over a high heat. Add the noodles and stir. Cook for about 4 minutes until al dente. Drain, rinse with cold water, shake out any excess water and transfer them to a bowl. Pour the sesame oil over the noodles and toss well to coat. Set aside until needed.

Heat a wok over a high heat until smoking and add the rapeseed oil. Once hot, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the minced soy and cook, breaking up with a spatula, for 2-3 minutes until browned. Add the rice wine or sherry, dark soy sauce, black rice vinegar, tamari or light soy sauce, tahini and ground peppercorns, and stir well until the minced soy begins to crisp a little. Add the sweetcorn and toss to mix well, cooking for another minute. Season the mix with ground white pepper and remove from the heat.

To prepare the chilli topping, mix together the chilli oil, sesame oil, tamari or light soy sauce, ground peppercorns and chillies in a small bowl.

To serve, divide the noodles between six deep soup bowls and sprinkle the minced soy topping evenly over each bowl. Pour the hot stock evenly over the noodles, then drizzle over the chilli topping evenly over each bowl. Scatter over the spring onions and coriander and serve immediately.

Start by putting all the ingredients in a blender and blend well. You can also do this in a bowl.

Heat the oil in a pan and when nice and hot, add a spoonful of the mix to the pan, followed by enough to fill the pan. Cook on either side until nice and brown (usually 3-5 minutes).

Delicious served with a homemade parsley dip and a big green salad.

In a mixing bowl, combine the sweetcorn, salt, pepper, tempura flour, cornflour, measured water and egg. If the mixture is too loose, add a little more cornflour.

Stir the lime leaves, if using, into the batter. Fill a heavy-based saucepan or wok with oil to a depth of one-third and set the pan over a medium-high heat, to prepare for deep-frying. When the oil is hot, carefully drop a tablespoonful of the batter at a time into the oil, being careful not to overcrowd the pan. Deep-fry for about 1 minute, then turn over and fry for a further minute, until golden brown and cooked through.

Remove with a slotted spoon and drain on kitchen paper. Repeat until the mixture is used up – the mixture will make about 6 patties.

Serve the patties with sweet chilli sauce.

Preheat oven to 200°C.

In a medium bowl, mix the milk, eggs, butter, corn, spring onions and jalapeno peppers.

In a separate medium bowl, mix the polenta, bread flour, baking powder, caster sugar and salt.

Combine the two bowls together and immediately pour into a lined loaf tin and place immediately into the oven. Bake for 30 minutes.

Remove from the oven and let cook for 4 minutes before turning the bread out of the tin onto a cooling rack. Once the loaf is cool, trim off the ends of the cornbread, and slice the remainder of the loaf into 10 equal slices. Set aside.

To make the chipotle butter, mix all the ingredients together. Serve while the butter is still soft.

To serve, heat a dash of oil in a large frying pan on medium-high heat. Carefully place the slices of cornbread in the pan and fry until the bottom is golden brown. Flip the slices and fry again until both sides are golden brown. Repeat this process until all the cornbread slices have been browned.

Place the browned cornbread on a plate and top with a generous dollop of the chipotle butter. Garnish with some coriander leaves, wedges of lime, and some sliced spring onions.

Preheat the oven to 180°C.

In a medium-sized bowl, mix the flour, baking powder and salt.

Whisk in the almond milk until combined.

Mix in the kimchi, sweetcorn and coriander.

Heat a pan over a medium heat and add a splash of oil.

Once hot, spoon in ¼ of the mix and flatten it down with the back of a wooden spoon.

Cook for a couple of minutes until golden then flip over and cook for a further 2 minutes.

Finish off in the oven for 5-10 minutes until cooked through.

Serve with sliced avocado, coriander drizzle, sriracha, extra kimchi and chopped coriander.

Preheat the oven to 180°C.

Combine the flour, bicarbonate, cheese, spinach and sweetcorn in the mixing bowl.

Add the eggs, melted butter and milk and mix it all together.

Divide the batter evenly into the muffin cases.

Bake for 20-25 minutes until risen and golden. Serve warm.

Put the chicken into a deep saucepan with the measured water and bring to the boil. Reduce the heat to medium-low, cover the pan with a lid and cook gently for 45 minutes, until the stock is well flavoured.

Strain the stock into a jug and set aside. Once the chicken pieces are cool enough to handle, shred the meat into small pieces and set aside.

Heat the oil in another deep saucepan over medium heat. Add the spring onions and cook for 2 minutes, until they begin to soften. Stir in the sweetcorn and cook for a further 2 minutes, until it starts to soften.

Now pour in the chicken stock, mix in the shredded chicken, increase the heat to high and cook for 1 minute.

Using a fork, stir the stock continuously as you slowly drizzle the beaten eggs into it. Keep stirring until all the eggs have been added – this will form threads of egg in the soup.

Finally, add the salt, turmeric, pepper and soy sauce and mix well. Serve immediately.