“SERVE UP YOUR NACHOS IN NO TIME WITH A NO-COOK CORN HACK”
MINT AND HONEY-GLAZED LAMB WITH BACON-BUTTERED CORN RIBS
Preparation time 10 mins
Cooking time 20 mins
Serves 4
2 corn cobs, husk and silk removed
1 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
2 rashers rindless bacon
¼ cup mint jelly
2 Tbsp honey
2 garlic cloves, crushed
8 lamb midloin chops
60g butter, softened
¼ tsp dried chilli flakes
1 Tbsp chopped flat-leaf parsley leaves, plus extra leaves, to serve
2 small cos hearts, quartered
250g mixed cherry tomatoes, halved
1 Lebanese cucumber, sliced
STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Put corn in a microwave-safe bowl and drizzle with water. Cover with plastic wrap and microwave on HIGH (100%) for 5 minutes or until tender.
STEP 2 Quarter corn lengthways and put on a tray lined with baking paper. Drizzle with oil and season. Roast corn for 15 minutes or until well-browned and tender.
STEP 3 Meanwhile, preheat a grill pan on medium-high. Cook bacon for 2 minutes on each side until
