Pan fried corn on the cob

 Corn on the cob - with a twist

Ingredients:

• 4 cobs of sweetcorn
• 2 tbsp olive oil
• 50g butter
• 10g chopped rosemary, finely chopped

Directions:
Place the cobs in a pan of lightly salted boiling water and cook until tender.  Remove from the water and allow to cool slightly so you can safely handle them.  With a very sharp knife, slice each cob into rings about 1" thick.

Heat the oil in a frying pan and add the corn rings.  As the cobs turn golden add the butter and rosemary - as the butter melts, spoon it over the cobs and allow to become a wonderful nutty colour.

Transfer to a warmed plate and spoon over any remaining butter/rosemary.  Serve warm.

You cold also do this on the BBQ using foil.

Tarragon Mayonnaise

Spruced up mayonnaise- great on burgers.

Ingredients:  Use home-ade os hop bought mayonnaise.

• 200lm mayonnaise
• 1-2 tablespoons freshly chopped herbs
• Salt & black pepper to taste
• Juice of 1/2 lemon

Directions: Mix all the ingredients together and set aside in the fridge.  Delicious on bbq burgers.

BBQ Peach Parcel

Great on the BBQ. Prepare these parcels in advance, pop on the BBQ when your main course is finished and the peaches will be ready in about 1/2 an hour.

Ingredients:-
• Six peaches, halved with the stones removed
• 4 Table spoons of Gran Marnier or other sweet liquor
• 4 Table spoons brown sugar
• 4 Table spoons raisins or sultanas

Directions:-
Heat the liquor and add the sugar. Stir until all the sugar is dissolved. Add the raisins and put aside for a while to allow the raisins soak up the sweet liquor.

Halve the peaches and remove the stones. Prepare squares of aluminium foil with one peach per piece of foil. Spoon the sweet raisin into the peach pit and close over the foil parcel - don't wrap too tightly as you want the peach to poach.

Pop on the BBQ for about 1/2 hour. Serve hot, delicious with ice-cream.