Soak the corn cobs in cold water for at least 30 mins before you start cooking. Saturating the husks slows down the time it takes for them to blacken and burn in the oven, as well as helping to steam the corn.

Start by making the flatbread dough. In a large bowl, combine the flour and salt. Add the warm water and olive oil. Knead for a couple of mins until smooth and elastic, then cover and leave to rest while you get everything else ready.

A simple straight forward veggie chilli enriched with some serious sides of summer veg, all cooked in the climbing heat of an outdoor pizza oven.

If you are without a pizza oven, the sides can be adapted to cook on a wood or gas BBQ. Soak the corn as instructed and throw them directly on the BBQ over an indirect medium heat, they’ll take 15-20 minutes to cook. The padron peppers can be blistered directly on the BBQ grills or in a frying pan, as can the flatbreads (don’t use oil in the pan when making the flat breads).

Black bean chilli

Method

Meanwhile, get the chilli on (tending to the corn as you go). Warm 2 tbsp of olive oil in a saucepan, on a hob or medium BBQ. Add the onion and pepper. Cook gently until starting to soften – 10 mins or so. Throw in the garlic, spices, beans and tomatoes, and half a tomato tin of water. Bring to a simmer, season with salt and pepper, and cook gently for 15- 20 mins until you have a thick sauce. Taste and tweak with more salt, pepper and chilli.

When everything is ready, strip back the husks from the corn and rub the kernels with some fresh lime. Scatter with the chilli and lime salt to season.

When the corn is done and the oven is up to 450˚C or so, make the salsa. In a bowl, mix the onion, tomatoes, garlic, coriander, a pinch of salt, a glug of olive oil and a squeeze of lime. Toss the Padron peppers in olive oil and salt. Cook them in the mouth of the oven, turning once with tongs, until charred, blistered and starting to collapse; 30 seconds – 1 min. Remove the stalks and roughly chop, seeds and all. Mix them into the bowl. Taste and tweak with more salt and lime, and freshly chopped red chilli if you want more heat.

Sit the corn cobs in the mouth of the pizza oven and turn it on. Cook them in the rising heat, turning and rotating often, until blackened on the outside and cooked in the middle, but before they burst into flames (10 -15 mins). Remove and leave to one side.

While the chilli cooks and the corn finishes, quickly make the flavoured salt for the corn. Finely zest the lime and mix with the dried chilli and salt. If you have a pestle and mortar, give them a quick grind. Keep to one side.

When everything is ready, divide the flatbread dough into 8 equal balls. Dust your work surface and rolling pin with a little flour. Squash the balls into fat discs in your palm, then roll them out as thinly as you can. Use a pizza peel to slide them into the oven one at a time. Turn and flip them once to get a bit of colour on both sides. They cook quickly and puff up as they go, so stay with them and keep them under control.

1

2

3

4

5

6

7

8

with blistered padron salsa, lime & chilli sweetcorn and flatbreads

• olive oil
• 1 red onion, diced
• 1 red pepper, deseeded and sliced
• 2 garlic cloves
• ½ tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• ½ tsp sweet smoked paprika
• ¼ tsp cinnamon
• red chilli flakes, to taste
• 1 x 400g tin black beans, drained and rinsed
• 1 x 400g tin chopped tomatoes
• freshly cooked rice, chopped coriander and lime wedges to serve.

• ½ red onion, finely diced
• 150g cherry tomatoes, roughly chopped
• 1 garlic clove, finely chopped
• small handful of chopped coriander
• 1 lime
• 150g Padron peppers
• 1 red chilli – optional, depending on the Padron heat

• 300g white bread flour
  
• ½ tsp fine sea salt
• 180ml warm water
• 1 tbsp olive oil

• 4 corn cobs in their husk
• 1 lime
• 1 tsp dried chilli flakes
• 2 tsp sea salt

Bean chilli

Padron salsa

Flatbread

Corn

Ingredients

Serve the chilli with some cooked rice and a garnish of freshly chopped coriander and lime wedges. Serve the corn, salsa and flatbreads on the side.

9

Enter your details below

The prize

• 3-piece Le Creuset cookware set
• A Gozney Roccbox pizza oven
• 3 Elephant Box containers
• A three-month supply of Riverford organic veg boxes

The protection of personal privacy is an important concern to Riverford. Any personal data collected will be treated in accordance with current data protection legislation. We will use your personal data for the administration of the competition. We will not share personal data provided with third parties. For more information you can view our Data Protection Policy

for a chance to win our summer cooking collection, worth over £1,200

Enter here!

Visit our YouTube

Check out our YouTube playlist on how to make the most out your veg. Each video is short and snappy and a link to the recipes can be found in the video descriptions.

Looking for more recipe inspiration?

The easiest way to get your 5 (or 10!) a day

Put veg at the heart of your plate – your first order will include our handy A-Z of Veg guide, and every box comes with inspiring seasonal recipes.

Free delivery from your local veg team

Our friendly local veg team will deliver to you – just let us know a safe place to leave your box.

Keep your fridge full with a weekly veg box

A veg box brings you the very best from our fields and growers - set up a regular weekly order, and we’ll send you the season’s best each week.

Delivering award-winning organic veg boxes for over 30 years

Le Creuset is recognised the world over for market-leading Enameled Cast Iron Cookware, 3-ply Stainless Steel, Toughened Non-Stick, and Stoneware, along with their outstanding Wine Accessories. Established in 1925, Le Creuset has been making world-class cookware for almost 100 years. Innovation remains at the forefront of their success.

Gozney design and manufacture innovative, market leading outdoor ovens for homes and restaurants, on a mission to change the way the world cooks outdoors. Launched in 2016, Gozney Roccbox is the world’s first restaurant-grade outdoor portable pizza oven, reaching an incredible 500°C and cooking a Neapolitan pizza in just 60 seconds.

Our mission at Elephant Box is to help people live with less waste, reduce their plastic consumption and reliance on expensive convenience food, and it all starts with our lunchboxes. Constructed from food grade stainless steel and designed and built to last; Elephant Box products will be with you for years. Multi-functional and versatile; you can use them for storage, prep, eating on-the-go and you can even cook in them!