Crab & chive filo parcels
Look for Cornish, Devon or Jersey crab for the sweetest flesh to enhance these filo parcels inspired by the Tunisian dish brik. Serve with tomato salsa
BBQ corn cobs with comté & herb butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 50g unsalted butter
- 2 tbsp chopped tarragonparsley and basil
- 50g comtéfinely grated
- splash of olive oil
- pinch dried red chilliflakes
- 1 tbsp rapeseed oil
- 2 corn cobs
Nutrition: Per serving
- kcal528
- fat38g
- saturates19g
- carbs23g
- sugars6g
- fibre16g
- protein13g
- salt1.5g
Method
step 1
To make the butter, combine all of the ingredients (except the corn and rapeseed oil) with ½ tsp sea salt in a food processor and blitz to a paste. Shape into a little log, wrap in baking parchment and keep in the fridge until needed.
step 2
Light your barbecue. When you have glowing grey-white coals, toss the corn with the rapeseed oil and salt and pepper to coat it and then grill it, turning as you go, until golden and starting to char. Immediately slather the butter onto the corn and eat.
