Smoked corn with nut sauce & pickled radishes

by Luke Mackay

A vegan starter of hot smoked corn coated with a nut butter sauce


2 tbsp cider vinegar
1tbsp sugar
2 star anise
250g radishes, finely sliced
2 corn on the cob (in their husks)
1 red chilli, finely chopped
2 tbsp coriander, finely chopped
2 cloves of garlic, finely chopped
2 tbsp nut butter
2 tsp honey
Juice of 1 lime


Bring the vinegar, sugar and star anise to the boil and pour over the radishes. Set aside to cool.

Remove the husk from the corn and place the husk in a heavy old saucepan with a lid. Put it on a medium heat until smoking then add the corn. Hot smoke the corn for 10-12 mins. Then set aside.

In a frying pan, cook the chilli, coriander and garlic on a low heat in a little vegetable oil for 2-3 minutes. Add the tiger nut butter, honey and lime juice and half a cup of water. Bring to a boil then add the corn. Cook for a further 2-3 mins until the corn is coated, sticky and cooked through. Scatter over the radishes.

Recipe: Luke Mackay