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Charred baby corn with mustard and prunes

Serves: 4

Cooking time: 30 minutes

Difficulty: Easy

Difficulty

  • 100g of Agen prunes, soaked
  • 50g Dijon mustard
  • 10g olive oil, plus extra to cook the corn
  • Baby corn, 2 punnets
  • 3 courgettes
  • Mixed leaves, separated
  • 10 caper berries, large

This unusual baby corn salad recipe by Pascal Aussignac of Club Gascon is a glorious mix of sweet and peppery flavours, with sticky Agen prunes blended with mustard to create a stunning sauce. The addition of capers and bitter, refreshing chicory continue the sweet and spicy theme.

1. To begin, make the sauce. Blitz the mustard and prunes in a blender, blend in the olive oil in a slow stream and mix in some water to mellow. You should have a coulis-like consistency

2. Add a dash of oil and a dash of water to a frying pan and fry the baby corn for a few minutes. Remove from the pan and blowtorch for a ‘barbecue’ effect until evenly charred, then cut in half lengthways

3. Use a spiralizer or mandoline to cut the courgette into spaghetti-like threads, focussing on the outside and skin of the courgette and discarding the seedy centre

4. Mix the courgetti with the salad leaves and add a splash of mustard sauce to the plates. Place the salad on top, then compose the baby corn, chicory leaves and capers around the salad. Serve immediately

Ingredients

  • 100g of Agen prunes, soaked
  • 50g Dijon mustard
  • 10g olive oil, plus extra to cook the corn
  • Baby corn, 2 punnets
  • 3 courgettes
  • Mixed leaves, separated
  • 10 caper berries, large

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