Miso Sweet Corn With Togarashi Yoghurt

Peel your oranges carefully, trying to avoid the white pith as it’s bitter. Toast them in the oven at 100°C for 45- 55 mins or until they are totally dry. You can also remove them a bit earlier and let them finish drying out at room temperature, which might take another day (to save you some electricity).

Use a spice grinder or a good blender to grind the ingredients for the togarashi. Blitz the orange into a powder. Blitz the nori into fine flakes. Blitz the pepper flakes and sichuan peppercorns together. Pulse the sesame seeds until just broken down. Mix everything together adding the ground ginger here.

Mix the red pepper and Sichuan peppercorns last and slowly to your taste as it can be very spicy.

Melt 3 tbsp butter and whisk with 1 tbsp miso paste.

Mix the yoghurt with 1 tbsp togarashi and the juice of half a lime and season with salt. Taste and add more togarashi if you like.

Microwave sweetcorn in the husk for 3 ½ mins. If you are using hulled corn (without husks), you can microwave them in a tupperware with a little water in the bottom and the lid slightly ajar.

To serve, brush the corn with miso butter. Smother the whole corn with yoghurt using the back of a spoon. Finish with more togarashi, black sesame seeds, chives and orange zest.