This delicious recipe is from Ruffage: A Practical Guide to Vegetables by Abra Berens, Chronicle Books, £25
280g corn, fresh or frozen
60ml olive oil
1/2 loaf of crusty bread
30g butter (optional)
910g cherry tomatoes, halved
1 cucumber cut into half moons
70g mixed herbs, such as basil, parsley, mint, chives, lemon balm, borage, mint, chervil, tarragon, lemon thyme and rosemary
Heat the oven to 200°C.
Toss the corn with a glug of olive oil, sprinkle of salt, and grind of pepper. Spread on a baking sheet and bake until cooked through and caramely, about 12 to 15 minutes.
Cut or tear the bread into pieces and toss with a large glug of olive oil, salt and pepper. Bake until golden brown, about 10 minutes, then toss the hot croutons with the butter.
Toss the croutons with the roasted corn, tomatoes, cucumbers, and herbs and a bit of salt and pepper.
Taste the seasoning and adjust the salt – or add a splash of vinegar.