Corn on the cob with chili butter

Rinse the chilli, remove the seeds and chop it finely. You can taste a small piece to see how hot it is in order to decide how much you want to add. Add the butter and chilli to a bowl. Grate the zest from ½ lemon add this along with the lemon juice and flaky sea salt. Mix it all together. It's easiest to combine if the butter is very soft. Spread the butter on a piece of baking paper and use the baking paper to shape the butter into a roll. Twist the ends together. Place the butter in the fridge - or the freezer if you are in a hurry. The butter should be firm enough to cut into slices. You can easily make the butter a couple of days in advance.

Remove leaves and hairs from the corn. Cut each cob in half. Add water and salt to a saucepan and cover with a lid. Set the effect on the cooktop to "P" and start the programme. Alternatively, you can set the temperature to 200°C and when the water boils, lower the temperature to 95°C. The salt will form an insulating layer at the bottom of the pan. It takes a lot of energy to heat it up to the point where it dissolves and the water starts to circulate and bubble. Therefore, it is necessary to start with a higher temperature than 95 ºC. Add the corn and cover with a lid. Let the corn poach for about 12 minutes. Drain the water from the corn and serve with slices of cold chilli butter.