Lucy says: This side dish is inspired by one of my favourite restaurants in Cheltenham, Bao & BBQ, where fiery Texan grill meets Taiwanese cuisine. They use miso in both their savoury and sweet dishes, giving them a gorgeous umami flavour. I love making extra miso, chilli and lime butter and using it to brighten up other vegetables too. It’s been requested so often that I regularly make big batches of it and roll it up in a butter log to gift. It’s perfect for barbecues, too.

Cook time: 25 minutes

Serves 6

Ingredients

• 6 whole corn cobs 
• 60g butter
• 40g miso paste (see notes) 
• Zest and juice of 2 limes
• 1 red chilli, deseeded and finely chopped
• 2 tbsp vegetable oil 
• Handful of chopped parsley
• Grated Parmesan cheese, to serve

Method

Bring a large saucepan of salted water to the boil. Add the corn cobs and cook at a gentle roiling boil for 10 minutes. Drain and set to aside.

Mix the butter and miso paste together in a small bowl until smooth and even in colour. Mix in half the lime zest and all of the chilli.

Preheat a griddle pan or large frying pan over a high heat. Pat the drained cobs dry and brush all over with the oil. Add to the hot pan and cook for 6–10 minutes, turning every few minutes until golden and charred.

Remove the cobs from the pan and brush each one all over with the miso butter. Sprinkle with the rest of the lime zest, the parsley and the grated Parmesan. Squeeze over the lime juice, then serve.

Notes

Miso paste is usually gluten free but do check the label.

Lucy says: Comfort food at its best. I’ve used three different types of cheese here to add lots of flavour. A touch of Dijon mustard adds a subtle but fiery kick and the grilled breadcrumb topping adds a deliciously golden crunch to the creamy, cheesy filling underneath.

Cook time: 45 minutes

Serves 6–8

Ingredients

• 600g elbow macaroni pasta 
• 120g butter, plus 2 tbsp
• 2 garlic cloves, very finely chopped
• 90g plain flour
• 1 litre whole milk
• 2 tbsp Dijon mustard
• 400g strong Cheddar cheese, grated
• 200g Gruyère cheese, grated
• 120g Parmesan cheese, grated 
• 120g panko breadcrumbs
• Salt and freshly ground black pepper
• Chopped parsley, to garnish

Method

Preheat the oven to 200°C/180°C fan and grease a large ovenproof dish.

Bring a large saucepan of salted water to the boil and cook the pasta for 2 minutes less than stated on the packet. Drain, then drizzle and toss with a little olive oil to keep from sticking together.

Melt the 120g butter in a large saucepan over a medium heat, add the garlic and stir for about a minute until aromatic. Add the flour and gently combine with a balloon whisk until the mixture looks like wet sand. Cook for about 1 minute, whisking all the time, then gradually pour in the milk, whisking until you have a smooth sauce. Simmer for 5–7 minutes (keep whisking) until thick and velvety, similar to condensed milk. Remove from the heat, stir through the mustard and season.

Stir through two-thirds of the grated cheeses, adding a handful at a time and stirring to mix together. Tip the drained, cooked pasta into the saucepan (or mix both in a large bowl), season with salt and pepper to taste and then pour the pasta mix into the greased baking dish.

Melt the 2 tablespoons butter in a small saucepan over a medium heat and add the breadcrumbs, stirring to coat. Cook for a couple of minutes until golden and crisp.

Scatter the remaining cheese over the pasta mix, followed by the breadcrumbs. Bake for 20–25 minutes until golden and crisp. I like to put this under a very hot grill for the last few minutes, so that the top of the macaroni has a golden, crunchy crust. Let it stand for 15 minutes before serving, scattered with parsley.

Notes 

• This can be made in advance and kept in the fridge for up to 2 days before baking, or frozen for up to 3 months. Defrost overnight in the fridge before baking.
• Use any cheeses you love or stick to one or two types.
• Store leftovers in the fridge for up to 3 days.

Lucy says: The sweetness of stone fruits is enhanced when grilled, giving a beautiful caramelised, smoky flavour. Alongside creamy burrata and a simple, sticky balsamic dressing, this salad only has a handful of ingredients and is quick to pull together, proving that there really can be so much beauty (and flavour) in simplicity. Top with easy garlic croutons for lots of contrasting textures too.

Cook time: 20 minutes

Serves 4

Ingredients

• 2 slices of white bread
• 2 garlic cloves, halved 
• 250g bag of rocket 
• A handful of basil leaves
• 3 just-ripe nectarines, stoned and cut into wedges
• 2 tbsp olive oil
• 1 ball of burrata (or use 200g mozzarella pearls)
• Pinch of chilli flakes (optional)

For the dressing

• 3 tbsp extra-virgin olive oil 
• 2 tbsp honey
• 1 tbsp balsamic vinegar 
• Juice of ½ lemon
• Salt and freshly ground black pepper

Method

Start by making the croutons. Grill (or toast) the slices of bread until golden. Once toasted and while still hot, rub the halved garlic cloves over each side, then use a sharp knife to slice the bread into cubes.

Make the dressing by combining all the ingredients in a small bowl or mug and whisk together with a fork.

Toss the rocket and three-quarters of the basil together in a serving dish and set aside until you’re ready to assemble the salad.

Place a griddle pan or large non-stick frying pan over a high heat. Put the nectarine wedges into a bowl, drizzle over the olive oil and use your hands to lightly coat the fruit in the oil. Once the pan is hot, place the nectarines cut side down in the pan. Cook for 2 minutes on each side until golden and charred.

To assemble the salad, lay the griddled fruit over the rocket and basil, then use your hands to tear over the burrata. Scatter over the croutons and then drizzle over dressing. Finish with a grind of black pepper, a generous pinch of salt, the chilli flakes (if using) and the remaining basil leaves.

Notes

• Salads with fresh fruit are best eaten on the day but will keep for a few hours in the fridge if you want to make ahead.

• Use other stone fruits such as plums, peaches and apricots for seasonal twists.

• To make this gluten free, use gluten- free bread for the croutons.