Sweetcorn Parcels Food

SWEETCORN PARCELS

Steps:

• cut the corn on the cob away from the leaves, leaving the leaves connected to the stalk,.
• take the sweetcorn off of the cob,.
• mash the sweetcorn and the basil, well, in a food processor,.
• leave to one side,.
• select the biggest, and cleanest leaves, from the stalk, and cut them off,.
• altogether you will need 12-16 leaves,.
• cut the onions into small cubes, and fry in the oil until golden brown,.
• add the sweetcorn, and the milk,.
• stir well, and season with salt(to taste),.
• lay the leaves, so they are in a cross shape, with one in the middle, and two laying across it,.
• add a large dollop of the sweetcorn mix into the middle, and fold up the leaves to enclose it (or make a 'parcel'),.
• tie up with string, making sure that the mix doesn't leak out.
• put the parcels into a large pot of boiling water, and boil for 45 minutes.
• to serve, cut the string and open the parcel,.
• sprinkle with icing sugar (optional).
• enjoy!
• (but remember, don't eat the leaves (or the string!)).

PEPPER, PESTO & SWEETCORN CALZONES

Steps:

• Make up the bread mix to pack instructions, reserving a little of the flour for dusting, and leave to prove for 30 mins.
• Line a baking tray with baking parchment. Tip the dough onto a floured surface and cut into quarters. Roll each ball of dough to a circle, roughly 20cm wide. Spread a little passata over each base, leaving a border of about 1cm around the edge. Season well.
• Top with the peppers, sweetcorn, mozzarella, Parmesan, basil and blobs of pesto. Fold each base in half, to make a half-moon shape, then squeeze the edges together, rolling them a little to stick and create a seal. Cover the tray with cling film and leave for 10 mins. Heat oven to 220C/200C fan/gas 7.
• Brush the calzones all over with beaten egg, then bake for 25-30 mins or until puffed and golden brown. Serve with dressed salad leaves.