Air Fryer Soft-Boiled Eggs
Make reliable air fryer soft-boiled eggs with tender whites and jammy centres in under 20 minutes, no saucepan needed.
Grilled Sweetcorn Ribs with Plantain Hummus
These smoky sweetcorn ribs are charred until tender, rubbed with warming spices and served with a silky plantain hummus for a bold, summery plate.
Sweet roasted plantain brings gentle sweetness to the hummus, while tomato salsa and avocado add freshness and contrast. It is a great choice for barbecues, relaxed sharing platters or a lighter warm-weather supper.
Method
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- 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.
Ingredients
- 200g tomato salsa
- 1, mashed ripe avocado
- 3 tbsp Tahini
- 400g tin, drained Chickpeas
- 2 Garlic Cloves
- 25g, melted Butter
- Salt, to taste
- Black Pepper, to taste
- 2 tbsp, chopped (optional) cashew nuts
- 4 sweetcorn cobs
- 0.5 Scotch bonnet chilli
- 3 tbsp Olive Oil
- 2 ripe plantains
Notes
If you prefer less heat, start with a very small amount of Scotch bonnet and add more to taste. You can also roast the plantains in the oven if the barbecue is full.
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