Corn & Ricotta Gnocchi

Thinly slice the garlic cloves and spring onions (both green and white parts) while you boil a kettle.

Pour the boiling water into a saucepan and add salt. Once reboiling, drop in the corn cobs and cook for 3 mins, then remove 2 of the cobs with tongs and transfer to a plate. Cook the remaining cobs for 3 minutes more until completely tender, then remove with tongs – making sure to keep the two lots of corn separate. Turn down the heat on the water to low.

Get a large frying pan searingly hot. Lay in the less-cooked corn and char the kernels, turning regularly. Once charred, set aside.

Holding the more-cooked corn upright, slice down with a knife, removing the kernels from the cob. Put these into a blender with the vegetable stock, ricotta and 2 tbsp of hot sauce. Blitz to a velvety sauce and season to taste.

Come back to the charred corn. Cut the kernels off the cob and tip into a small bowl. Mix with the remaining 2 tablespoons of hot sauce and season.

Put the frying pan back over a medium heat. Melt in the butter, add the garlic and most of the spring onions and cook until soft, then tip the spinach into the pan.

At the same time turn the heat back up on the pan of water; once boiling, drop in the gnocchi and cook until the gnocchi just floats. Use a slotted spoon to add the cooked gnocchi to the frying pan with the spinach.

Pour in the sweetcorn sauce, toss everything together to warm through and season to taste. Divide between four bowls, top with the charred hot sauce corn and remaining spring onions. Serve with a big green salad on the side. Get in.