Anna Jones’ recipes for fruit cobbler and corn salad | The Trendy Cook dinner

My second-ever job (after being on the popcorn stand on the native cinema) was working at a pick-your-own farm simply exterior London.

My job was making fudge; my boyfriend labored within the pick-your-own cabins, weighing hauls of raspberries and redcurrants, corn and pumpkins because the yr handed.

Now, I take my son there yearly: as soon as in excessive summer season and as soon as to choose our pumpkin. Our bi-annual go to was this week and we left with baskets stuffed with berries – we froze half of them, and the others that didn’t get eaten from the highest of the hampers went into this cobbler. We picked armfuls of corn too, for this fast salad – I feel it would develop into late-summer’s most cooked dish.

Decide-your-own crumble cobbler (above)

I used pick-your-own berries, however do use no matter is reasonable and plentiful. I like the underside of this cobbler to have a summer season pudding really feel, so I take advantage of about two-thirds sweeter berries to one-third sharper currants; you’ll be able to alter the sugar to match the sweetness of your berries.

Prep 15 min
Cook dinner 30 min
Serves Four-6

For the filling
800g summer season berries (I used a combination of raspberries, loganberries and redcurrants)
2-Three tbsp demerara sugar (relying on the sweetness of your fruit)
Zest and juice of an unwaxed lemon

For the streusel topping
80g demerara sugar
25g chilly butter
(or vegan margarine)
30g oats
30g hazelnuts or pecans
, chopped

For the cobbler
150g plain or spelt flour
1 tsp baking powder
100g demerara sugar
75g chilly butter
(or vegan margarine), cubed
1 egg, crushed, or 1 tbsp floor flax blended with Three tbsp water
Four tbsp any milk

Warmth the oven to 200C (180C fan)/390F/gasoline 6. Put all of the fruit for the filling in a 25cm baking dish with the sugar and lemon, then toss all the things collectively to mix and macerate barely.

Make the streusel topping: in a meals processor, roughly blitz collectively the sugar, butter, oats and nuts, till the combination is barely chopped however nonetheless slightly chunky. Tip right into a small bowl and put again within the fridge whilst you make the cobbler.

Add the flour, baking powder, sugar and butter into the identical meals processor that you simply made the topping in, and blitz till the combination resembles breadcrumbs. Add the egg and milk and blitz once more till it turns into a thick batter, then dollop tablespoons of the cobbler combine over the berries.

Take away the streusel topping from the fridge and sprinkle excessive. Bake for 25-30 minutes, or till golden brown on prime and the fruit is effervescent.

Fast charred corn and crispy onion salad

Contemporary corn is greatest right here, however if you wish to make the dish out of season, use cooked and cooled frozen or unsweetened tinned corn, then, char the kernels in a dry frying pan. Work to about 130g of corn per cob.

Fast charred corn and crispy onion salad.

Prep 15 min
Cook dinner 20 min
Serves Four

6 corn on the cobs, husks eliminated
1 giant handful coriander, chopped
100g crispy onions/shallots (recipe beneath)

For the dressing
Juice and zest of two limes
1 large splash of olive oil
½ tsp harissa paste

For the crispy shallots
Vegetable oil
Four shallots, peeled, halved and really thinly sliced
Salt and black pepper

When you’re making your individual shallots, warmth a number of very giant glugs of oil in a medium saucepan, and fry the shallots over a medium warmth for round seven minutes, stirring sometimes, till golden. Take away with a slotted spoon, drain on kitchen paper, and season with salt.

Warmth a griddle pan to a excessive warmth then, when the pan is piping sizzling, add the corn cobs in batches, turning each couple of minutes, till charred throughout and cooked via. This works very well on a barbecue too.

Put aside to chill barely, then slice off the kernels with a pointy knife. Add to a serving bowl together with the chopped herbs.

Put all of the dressing elements in a bowl or jam jar, give it a great shake, then pour it over the corn and coriander. Give all the things a combination, season, prime with the crispy shallots and serve.