Annie Bell's Sweetcorn Cobs with Sage and Lemon

Strip off the outer husks from the corn cobs and trim the ends. Bring a large pan of water to the boil, add the sweetcorn and simmer for 20 minutes, then drain and leave to stand in the covered pan for about 15 minutes to cool a little.

Melt the butter in a large frying pan over a medium heat and, once the foam starts to calm, scatter the sage leaves and pared lemon zest over the surface and fry until the leaves darken and crisp, then remove from the heat and stir in the olive oil.

Serve this spooned over the corn, with a squeeze of lemon, scattered with sea salt. The sage leaves will be good to eat, while the zest is there purely to scent.