Nigel Slater’s smoked haddock and sweetcorn recipe

A versatile, nourishing and very tasty year-round dishPeel a medium onion, halve it and chop it fairly finely, then let it soften in 2 tbsp of olive oil over a moderate heat. Stir regularly so the onion doesn’t colour. Remove the leaves and silky fibres from 2 large ears of corn then slice the kernels from the cobs. Continue reading...