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Barbecued sweetcorn ribs with plantain hummus
Fruit and vegetables
8 corn on the cobs
3 ripe
plantains
½–1 roasted
Scotch bonnet chilli
(see Tip), seeds removed
1
garlic
clove, crushed
avocado
mashed with mayo and pesto, topped with Parmesan shavings
Tins, packets and jars
3 tbsp dark
tahini
½ x 400g tin
chickpeas
, drained
Cooking ingredients
olive oil
, for coating
1 tbsp
smoked paprika
1 tbsp ground
cinnamon
½ tbsp ground
cumin
1–2 tbsp
olive oil
salt and freshly ground
black pepper
roasted
cashew
nuts (optional)
Dairy, eggs and chilled
butter
, for basting
spicy tomato
salsa
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