Serves 4

2 ears of corn with husks

1 cup self-rising flour

½ tsp salt, plus extra

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Freshly ground black pepper

25 g melted butter

1 avocado

1 egg

Milk to mix - approximately cup

8 rashers of free range bacon

Olive oil

1 cup basil leaves

Juice of one lemon

Creme fraiche

1

Preheat the barbecue. Lie the corn on the grill and let cook while turning occasionally, for 30 minutes.

2

Make the pikelet batter by sifting the flour with the salt into a bowl. Stir in pepper to taste.

3

Make a well, then add the melted butter, mashed avocado and egg. Pour in the milk and mix until smooth. Add more milk if necessary.

4

Brush the hotplate with olive oil. Cook the bacon on the hot plate until crispy while cooking the pikelets.

5

Make the vinaigrette by finely chopping the basil leaves, then mix with enough olive oil, lemon juice and seasoning to make a thick sauce.

6

Remove the husks from the corn and slice the kernels off the cobs. Serve the pikelets with the bacon, corn and creme fraiche. Spoon over the vinaigrette.