Grilled Sweetcorn Ribs with Plantain Hummus

Heat a barbecue until the coals are glowing and lightly ashed over, or preheat the oven to 200C/180C fan/Gas 6 for the plantains if needed.

Roast the whole plantains over medium heat for 12 to 15 minutes, turning often, until blackened outside and very soft within. Leave them to cool slightly.

Peel the plantains and add the flesh to a food processor with the tahini, chickpeas, garlic, Scotch bonnet to taste, 1 tablespoon olive oil, a pinch of salt and enough cold water to loosen. Blitz until smooth and creamy, adding a little more oil or water if needed. Spoon into a serving bowl.

Bring a large pan of water to the boil. Add the sweetcorn cobs and boil for 2 minutes, then drain and leave until cool enough to handle.

Using a large sharp knife, carefully cut each cob in half lengthways between the kernels, then halve each piece again to make ribs.

Mix your spice seasoning together. Brush the sweetcorn ribs with olive oil, then coat well with the seasoning.

Cook the sweetcorn ribs on the barbecue for 8 to 10 minutes, turning regularly and basting with melted butter, until tender and nicely charred at the edges.

Arrange the plantain hummus on a platter and top or surround with the sweetcorn ribs. Add tomato salsa and mashed avocado alongside, then serve straight away. Scatter over chopped cashews if you like for extra crunch.