This is a BBQ classic with a spicy twist. Mix together 25g of butter, half a finely chopped chilli, a few sprigs of coriander and a squeeze of lime juice and smother half into whole corn on the cobs. Put these straight onto the BBQ and then once looking slightly charred remove and top with more butter.
Indian inspired potato salad
This recipe takes the simple potato salad to a whole new level. In a roasting tin mix together 400g of halved mini potatoes, 1/2 tsp coriander powder, 1 tsp curry powder, 1/2 tsp chilli flakes and roast on 180 degrees for 40 minutes. Super finely slice a carrot, cucumber and spring onion. Once the potatoes are ready toss together with fresh coriander. Dollop 2tbsp of plain yoghurt and 2 tsp of mango chutney and toss again before serving.
Brie and prosciutto loaded potato skins
An indulgent side dish that combines some incredible ingredients. Get 4 large potatoes and bake in the oven on 180 degrees for 45 minutes. Whilst the potatoes are in the oven finely chop the prosciutto and brie. Remove from the oven, cut in half, scoop out the insides and mix this with the prosciutto and brie prepared earlier and a good pinch of salt and pepper. Put the mashed mixture back into the empty skins and stick back in the oven for 15 minutes and serve.