TV CHEF PHIL VICKERY’S FAMILY FEASTS: Simple spicy fusilli and sweetcorn
I got quite a bit of flak when I did this recipe on the telly, but I’m not really sure why. I was told it wasn’t real cooking and that it was ‘not cheffy enough’, but I absolutely disagree. It just goes to prove that simple, everyday ingredients can work extremely well if put together carefully.
It just goes to prove that simple, everyday ingredients can work extremely well if put together carefully
1 small onion, chopped
2 garlic cloves, crushed
pinch of dried chilli flakes
365g can sweetcorn
½ × 10g vegetable stock cube
100ml boiling water
2 tbsp cornflour
400g cooked fusilli
freshly ground black pepper
sweet chilli sauce, to serve (optional)
- Place the onion, garlic, chilli flakes and sweetcorn into a small saucepan and add the stock cube. Pour in the boiling water until level with the corn, then bring to the boil. Simmer for 5 minutes.
- Mix the cornflour with 3 tablespoons of water, then stir this into the simmering corn until thickened. Pour into a blender and blitz until smooth. Pour this sauce over the warm pasta, season and stir well. Serve with a little sweet chilli sauce, if using.
TIP A super-healthy wholegrain, corn is a good source of fibre, vitamin C and antioxidants that promote healthy vision.J