Take the humble South African mielie to the next level with flavoured butter.

(serves 4)

Ingredients:

4 ears mealie, husks intact

100g real butter, softened

2 Tbsp fresh thyme leaves

1 clove garlic, crushed and finely chopped

Sea salt and freshly ground pepper to taste

Method:

Soak the mealies in their husks in water for 20 minutes. Then grill the corn over hot coals for 15-20 minutes, turning every now and then. The husks protect the corn from drying out and steams it to perfection. If you want some char on the corn, peel off a few layers and grill for a few more minutes on all sides before serving.

In the meantime, prepare the butter: Mix the butter, garlic, thyme, salt and pepper.

Tip the flavoured butter onto a square of cling wrap, roll it around the butter to form a sausage shape, then twist the ends to seal. Serve the corn still hot. Just peel away the husk and enjoy with the flavourful butter. You might just want to have a second helping.

Notes:

Make any flavoured butter according to your taste. Add chilli, lime, coriander, cumin, basil, parsley etc. Make a few butters and let everyone choose their favourite. Store in the fridge for 2-3 days or in the freezer for up to three months.

When peaches are in season, you know summer has arrived. These fire roasted peaches are sweet and smoky and can be served with a pork chop or ‘chicken flattie’ or with cream cheese and herbs on bruschetta.

(serves 4)

Ingredients:

3 fresh peaches, pitted and halved

1 Tbsp butter, melted

1 Tbsp sugar

½ cup balsamic vinegar

Fresh coriander and mint leaves (or basil if you prefer)

Few slices ciabatta or sourdough bread, also grilled

Full-fat cream cheese

Method:

Brush the peaches with butter and sugar and gently place on a grill over relatively hot coals.

In the meantime, heat the balsamic vinegar in a small pot on the stove and reduce it to a thicker syrupy texture.

Once the peaches are caramelised, take the pot off the heat and set aside. Drizzle some olive oil on the bread slices and also grill over the coals until toasted.

Then it’s time to assemble. Thickly spread the cream cheese on the bruschetta and sprinkle with freshly ground sea salt and black pepper.

Then add the fresh herbs, along with a couple of peach slices and drizzle with the balsamic reduction.