Roasted sweet corn and smoked almond salad

• Cook corn cob over a BBQ or grill plate until charred. Remove husks and discard. Cut kernels from cob and place in a bowl.
• Add almonds and sliced eschalot and drizzle with olive oil and vinegar. Season with salt and pepper. Toss to combine and spoon into a serving dish.

Corn puree

• Melt butter in a medium saucepan, add grated corn and cook, stirring for 3-5 minutes. Add a pinch of salt and 200ml milk. Bring to the boil and simmer gently, stirring often for about 12 minutes until mixture thickens. Blend in a bar blender until smooth, return to pan.

Corn custard

• For corn infused milk, chop reserved corn bob into 5-6 pieces and place in a small saucepan with milk and a pinch of salt. Bring to the boil, then leave to infuse for 10 minutes. Strain and reserve.
• Add softened gelatine leaves to warm milk and stir until melted. Add 200g corn puree to a large bowl and stir in gelatine milk mixture, stir well to combine. Sieve into a jug and set aside.
• Prepare 4 x 2cm diameter x 10cm long plastic tubing lined with acetate, sitting on a tray with a layer of 2cm thick, firm butter as a base for the plastic tubes to stand up in. Pour the corn mixture into each tube and refrigerate until set.

Popcorn

• Soak saffron in water until colour starts to bleed. Blend with butter, set aside.
• Heat oil in a small saucepan over medium heat, add popcorn, cover with a lid and wait for kernels to pop and open. Shake the pan often. Once nearly all popped, add saffron butter and stir to coat. Return lid for 1 minute, then drain popcorn in a colander to remove excess butter.