Apple pie bars
Make the most of seasonal Bramley apples in British summertime and make these gorgeous apple pie bars. They're perfect served with a cuppa for elevenses
Lime & paprika corn ribs
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6 as a starter or side
Skip to ingredients
- 6 corn cobs
- 2 tbsp all-purpose seasoning
- ½ tbsp smoked hot paprika
- 1 tbsp onion granules
- 1 tbsp brown sugar
- vegetable oilfor deep-frying
- 1 limezested and juiced
- 150ml soured cream
Nutrition: Per serving
- kcal181
- fat13g
- saturates4g
- carbs11g
- sugars6g
- fibre2g
- protein4g
- salt4.6g
Method
step 1
Secure a chopping board by putting it on top of a board stopper or damp dishcloth. Put a tea towel on top of the board and, working with one corn cob at a time, hold the cob vertically upright with one hand to keep it from slipping. Use a large, sharp knife to slice the cob vertically in half. Lay each half cut-side down and slice in half again vertically. Cut in half again horizontally. Repeat with the remaining cobs. Mix the spices with the brown sugar and 1 tbsp sea salt in a small bowl and set aside.
step 2
Fill a large, deep pan no more than a third full with oil and heat to 180C, or until a cube of bread turns golden in 30 seconds. Carefully lower half the corn ribs into the oil and fry for 5-6 mins until golden at the edges and starting to curl. Drain on a wire rack set over a tray, then transfer to a large bowl. Repeat with the second batch of corn ribs.
step 3
Toss the ribs with the lime zest, most of the juice and 2-3 tbsp of the seasoning mix. Tip onto a large plate and sprinkle over more seasoning. Make a dipping sauce by mixing 1½ tbsp of the seasoning mix with the soured cream and a squeeze of lime. The rest of the spice mix will keep in an airtight container for two weeks.
