Corn Cakes Recipe - Great British Chefs

corn on the cob, husks removed, or 500g frozen corn kernels, de-frosted

banana shallots, finely diced (100g)

garlic cloves, finely chopped

fennel seeds, lightly toasted and coarsely crushed

ground cumin, lightly toasted

celery seeds

small tarragon leaves, roughly chopped

baking powder

unsalted butter, melted, plus 20g extra for greasing the moulds

large eggs, yolks and whites separated

plain flour

feta, broken into 6 or 12 chunks (depending on size of muffin tray)

coarse sea salt

black pepper

Greek yoghurt

sherry vinegar, Valdespino or another good-quality sherry vinegar

olive oil

lemon juice

fennel seeds, roasted and coarsely crushed, plus 1/2 tsp extra, to garnish

celery seeds

parsley, roughly chopped

raw beetroots, peeled and julienned (200g)

Granny Smith apple, peeled, cored and julienned (140g), kept covered with water with some lemon juice, to prevent discoloration, if prepared in advance

baby basil, or small regular basil leaves