Sam and Sam say: “Corn on the cob is best for this, but do not underestimate tinned sweetcorn. It works really well too! For more smoky complexity (and when you have more time), grill the cobs (husks on) on the barbecue. This is also delicious as a side to pork or chicken.”

Serves 4

Ingredients

• 2 corn on the cob or 250g tinned sweetcorn
• 75g butter
• 3 spring onions (white and green parts), finely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon roughly ground coriander seeds
• 4 sun-dried tomatoes, finely chopped (we use the dehydrated ones and rehydrate them in a bowl of just-boiled water until soft)
• 5 tablespoons chopped coriander
• ½ level teaspoon hot paprika
• 150g cream cheese
• 500g strained Greek yoghurt
• 2–4 flatbreads or pittas, warmed

Method

Boil the whole sweetcorn in unsalted water until tender (about 5 minutes). Or barbecue the corn in their husks for a few minutes on each side until tender and slightly charred in parts.

When cool enough to handle, slice the kernels off the core.

Melt the butter in a saucepan over a medium heat and stir until it starts to caramelise (the white bits of whey will turn golden), about 3–5 minutes.

Add the spring onions, garlic and coriander seeds, stir together and cook for 3 minutes over a medium heat until soft and sweet.

Stir in the sun-dried tomatoes, fresh coriander and paprika, fry for 1 more minute, then add the sweetcorn and season.

Purée a quarter of the mixture, adding a splash of water to loosen it if the mixture is very thick.

To make the labneh, combine the cream cheese and yoghurt, season with salt to taste and spread out on a large plate. Spoon the hot sweetcorn over the labneh.

Serve with warm flatbreads or pittas.

Sam and Sam say: “We ate this salad in a small café in the campo (countryside) near Vejer de la Frontera on the west coast of Andalucia. Courgettes fresh from the huerto (garden) were sliced super thin, salted and left to soften. Then they were dressed with lemon, olive oil, basil and shavings of manchego. It was a revelation! We often make this in the summer at Moro.”

Serves 4

Ingredients

• 500g small to medium courgettes, pale/thin-skinned if possible
• 1 heaped teaspoon fine sea salt
• 1½ tablespoons lemon juice
• 3 tablespoons extra virgin olive oil
• 2 heaped tablespoons mint, chopped
• 3 heaped tablespoons basil, roughly torn
• 50g manchego cheese or other hard sheep’s cheese, such as pecorino, shaved with a peeler
• 4 tablespoons roughly chopped roasted, salted almonds

Method

Top and tail the courgettes and slice them very thinly (1–2mm) with a sharp knife or mandolin.

Place in a colander and toss well with the sea salt (massage so the salt has a chance to ‘cook’ each slice). Leave for 20 minutes over a bowl or sink.

Squeeze the courgettes gently to get rid of excess water, then place in a bowl.

Add the lemon juice, olive oil, half the mint and basil, and toss well.

Arrange on a plate. Scatter over the cheese, almonds and the rest of the herbs.

Without the cheese, this salad is also delicious as a side to cooked fish or ceviche. 

Sam and Sam say: “The sweetness of the squash contrasts beautifully with the vinegar. Delicious with labneh, fish, chicken or lamb, like [our] Maghrebi slow-roast shoulder of lamb or tomato bulgur with lamb and cinnamon yoghurt.”

Serves 4

Ingredients

• 1 large butternut squash or sweet potatoes, approx. 800g, peeled, deseeded and cut into 3cm chunks
• 5 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 2 garlic cloves, thinly sliced
• 3 tablespoons finely chopped rosemary
• 3 tablespoons aged, good-quality red wine vinegar like cabernet sauvignon, or sherry vinegar + pinch sugar if not sweet
• 1–2 teaspoons finely chopped red chilli (to taste)

Method

Preheat the oven to 200°C/400°F/gas 6.

Toss the squash with 2 tablespoons olive oil, the cinnamon, salt and pepper.

Lay on a large roasting tray and roast in the oven for 20 minutes, until soft and caramelised. Check for seasoning.

Meanwhile, heat the remaining olive oil over a low to medium heat.

Add the garlic and rosemary and fry gently for 2–3 minutes until the garlic is golden, then add the vinegar, taking care it doesn’t spit too much, and simmer for 30 seconds.

Spoon the vinegar mixture over the squash and serve with the chilli on top. 

From Moro Easy by Sam and Sam Clark (£30, Ebury Press), out 8 September