Makrut Lime, Chilli and Cashew Corn on the Cob

This one started as staff food at Farang. I was writing Thai in 7 at the time and we made this in the kitchen for the team - everyone loved it, it went straight into the book. That's usually how the best recipes happen. No grand plan, just something that tasted good and was easy enough that anyone could pull it off.

Thai in 7 was built around a simple idea - great Thai food using seven ingredients or fewer. No long shopping lists, no obscure pastes that take an hour to make. Just good ingredients, treated properly. This corn recipe is a perfect example of that. The whole thing is more of an assembly job than a recipe - massage the seasoning into the corn, get it on the barbecue, scatter the cashews over at the end. Twenty minutes start to finish.

The char matters. Cook this over charcoal if you can - the smokiness against the sweetness of the corn and the heat of the bird's eye chillies is the combination that makes it work. Gas grill is fine, oven is fine if that's what you have, but over coals is where it belongs. Rotate it regularly so every side gets colour and don't rush it - you want it golden and softened all the way through.

Coconut oil keeps this vegan and adds a subtle creaminess that works alongside the cashews. If you want to swap it for butter, go ahead - it's also delicious that way. The chilli quantity in this recipe is mine and it's generous. The heat balances the natural sweetness of the corn but if you want to bring it down, do so at your own will.

A jar of Payst sweet chilli sauce alongside this on the table is also a very good idea. Dunk the corn in between bites. You'll thank yourself.

Signed copies of Thai in 7 are available at payst.co.uk if you want the full book.

Makrut Lime, Chilli and Cashew Corn on the Cob

Serves: 2 Prep: 5 minutes Cook: 20 minutes Difficulty: Easy

Ingredients

• 4 corn on the cob

• 2 makrut lime leaves, finely sliced

• 2 garlic cloves, finely diced or sliced

• 4 bird's eye chillies, finely chopped (less if you don't like it spicy)

• 4 tbsp coconut oil, gently melted to a liquid

• 2 tbsp roasted cashew nuts, lightly pounded in a pestle and mortar or roughly chopped

• 1 pinch flaked sea salt

Method

1. In a large mixing bowl combine the melted coconut oil, makrut lime leaves, garlic and chilli. Mix well.

2. Add the corn cobs and use your hands to massage the seasoning all over them, making sure every part is well coated. Take your time - you want the flavour pressed into every kernel.

3. Sprinkle the flaked salt evenly over the cobs. It will stick to the coconut oil easily.

4. For best results cook over a medium charcoal barbecue for 15-20 minutes, rotating regularly so every side gets an even char. The corn is ready when it's golden brown and softened all the way through. Alternatively roast in a preheated oven at 200°C for 15-20 minutes.

5. Remove from the heat and scatter the crushed cashew nuts over the top. Serve immediately.

Chef's notes

Charcoal is the way to go with this if you have the option. The smoke against the sweetness of the corn and the heat of the chilli is the point. Gas or oven both work but you lose something.

Bulk it out with jasmine rice and a fresh herb salad for a more filling lunch. A bowl of Payst sweet chilli sauce on the table for dunking is not a bad idea either.

Signed copies of Thai in 7 are available at payst.co.uk.

More recipes at faranglondon.co.uk.