Corn on the cob with lime, green chilli and coconut butter

Set a heavy-based dry frying pan over high heat. Once hot, lay the drained corn cobs in the pan and char them for a couple of minutes on each side; you'll likely need to do this in batches of two or three at a time to avoid overcrowding. Meanwhile, combine the coconut milk, lime juice, and green chili in a small saucepan. Season lightly, then bring the mixture to a gentle simmer. Stir in the butter, then turn off the heat and set the coconut butter aside.

For the topping, toast the desiccated coconut in a hot dry frying pan. Keep it moving constantly, as coconut burns very easily. As soon as the coconut reaches a golden, burnished, toasted colour, tip it into a bowl and let it cool. Once cool, mix it with the crispy shallots and fresh herbs, then season to taste.

To serve, spoon some of the warm coconut milk mixture over each charred cob. Finish with a generous sprinkle of the toasted coconut mix and a little lime zest.