Sweetcorn and courgette skewers

Based loosely on a Japanese recipe which used full sized corn cooked on a grill or bbq, these little skewers are full of deep umami flavours. Simply mix up the marinade, thread the vegetables on bamboo sticks and pop them in oven for 10 minutes. Alternatively, wait for summer weather and make the full-sized version - steam the whole corn for 7 or 8 minutes then roll in the marinade and cook on bbq until lightly browned on all sides. Either way they are delicious.

Ingredients - makes about 18

3 baby corn

3 baby courgettes

20g butter

2 tbsp soy (use Tamari for a gluten free option)

2 tbsp mirin

Method

Heat oven to 200°c.

Soak the bamboo sticks in water to stop them from burning.

Melt the butter and stir in the mirin and soy. Simmer for 2 or 3 minutes until it thickens a little.

Cut the corn and courgettes across into even sized slices about 1.5cm thick.

Dip the vegetables in the marinade to coat well.

Cook on a lined baking sheet for 5 minutes. Turn and brush with more marinade and cook for another 5 minutes.

If you want to get ahead, cook for 4 minutes each side and store in the fridge. To reheat, brush with remaining marinade and then cook for a couple of minutes at 200c