“Fresh corn is fantastic on its own, but if you struggle to get veg into your kids, adding a topping is a great way to get them to eat more of it. They’ll love getting stuck in with the rolling, so get a mini production line going and have fun with it” – Jamie Oliver

See recipe below
Serves: 4
Time: 15 mins to prepare and 15 mins to cook

2 smoked streaky bacon rashers
50g fine breadcrumbs (see tip)
2 sprigs fresh rosemary, optional
4 corn cobs
30g Parmigiano Reggiano
4 tbsp natural yogurt
1 lime
¼ tsp smoked paprika
extra virgin olive oil

1. Very finely chop the bacon and fry in a large non-stick frying pan on a high heat for 2 mins. Add the breadcrumbs, then pick in the rosemary (if using) and fry for a further 4 mins, or until golden and crisp. Tip out onto a plate and leave to cool.
2. Add the corn to the same pan and cook for 10 mins, or until tender and charred, turning occasionally.
Finely grate the Parmesan onto a clean plate.
3. Spread the yogurt onto another plate and squeeze over half the lime juice. Dust with the paprika, then drizzle over 1 tbsp oil and mix well. Season to taste, if needed.
4. Roll each cob in the yogurt, then the cheese and finally the breadcrumb mixture, pressing so all the flavours stick to the outside. Cut the remaining lime half into wedges for squeezing over, and get stuck in!

Jamie’s healthier swap: “Make healthier wholemeal breadcrumbs by blitzing slightly stale wholemeal bread in a food processor.”

See more at https://realfood.tesco.com/



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