Harpenden chef Theo Michaels has provided the Review with his festive treats. Below is a recipe for charred sweetcorn just in time for Bonfire night.

I can’t really call this a recipe, it's more of an assembly. But whenever we are having a BBQ, going camping (and especially on bonfire night) throwing some corn-on-the-cob straight on to the coals is just perfect. It feels a little prehistoric or maybe rustic, but it always feels right.

All sweetcorn needs is a little butter, salt and if you want to push the boat out a bit of ground chilli.

But nothing quite tastes like the smokey sweetness of corn on the cob cooked like this. You get a lovely charred look and taste while cooking it in the husks almost steams it a little as well keeping it nice and juicy.


Yup, you guessed it – sweetcorn (husks on!) 1 pp.

Butter – still in the fridge in a block Salt Ground Chilli – optional

Method: Soak your sweetcorn in some cold water for half an hour – this will stop the husks burning too quick.

Have your bonfire, camp fire or charcoal BBQ in full swing (gas bbq would be OK, just.) and once it’s died down to the embers (or you can shift some coals away from the flames), drop your sweetcorn straight on top of the coals.

Using a pair of tongs (or a large stick depending how rustic you want to get) turn them once in a while when the husks start to blacken.

Leave your corn on the coals for about 30 minutes and then remove (or just move to the side away from the heat).

Leave them to cool for 5 minutes and a neat trick to get all the husks off really easy is to get a sharp knife and just cut the base off the sweetcorn (cheers for that tip bro!)

The husks will pretty much fall off. Grab your butter, if it’s nice and cold I just unwrap one end and wipe it up and down the sweetcorn – this is meant to be eaten with minimal faff so no need to gracefully knife some butter over the sweetcorn. Sprinkle a little salt and dive in!

Goes great with a cold beer, lots of friends and a rather smug look of satisfaction..