Corn on the Cob and Burnt Onion Ketchup

Serves 4


4 corn on the cob, husk and silk removed

100g soft butter

1tsp smoked paprika

1tsp dried sage

1tsp dried chilli flakes

1tsp cracked black pepper

1tsp table salt

1tsp garlic powder

oil for cooking




3 onions sliced

3 cloves of garlic grated

1tbsp salted anchovies

150ml white wine vinegar

2 fresh bay leaves

50g muscovado sugar

1tbsp Worcester sauce





To make the ketchup, heat up a large non-stick frying pan over a high heat and drizzle in a little oil. Add a small handful of the sliced onions and fry until they go brown and charred, you are looking for the sweet taste of hot dog onions! Once all the onions are cooked, add the bay leaves, white wine vinegar, Worcestershire sauce, grated garlic, sugar and water, and bring to the boil.    Leave on a low simmer to slowly cook out for 20-25 minutes until the onions are soft.


After this time, remove the bay leaves and stir in the anchovies. Blend this mix in a jug blender until smooth. You may need to add a little water. When smooth, pass through a fine sieve into a small bowl until needed.


To make the roast corn on the cob, beat together the 100g of soft butter with the smoked paprika, dried sage, chilli flakes, black pepper, salt and garlic powder. Spread this butter over the 4 corn on the cobs and wrap them individually in tin foil.

Pre-heat an oven to 200°C.  Place the corn onto a baking tray and roast in the oven for 20-25 minutes.   Serve the corn with the onion ketchup on the side.