Corn Soup and Granola Bread

method:

• With a sharp knife, strip the kernels from the corn cobs. Trim the leek and finely chop the potato. Pop these into a pan with two tablespoons of rapeseed oil and cook on a medium heat until softened. The leeks will be fully soft, but the potato can be slightly firmer as it will finish cooking in the soup. Add a splash of water if the potatoes start to stick.
• Add the crushed garlic and butter to the pan and cook for around 3-4 minutes.
• Add in the corn kernels and pour over 500ml boiling water with a vegetable stock cube mixed in. Season with the salt and pepper and simmer for around 20 minutes.
• Add into the milk and gently heat for another 10 minutes. Lift out a piece of corn to check its soft. Once the corn is softened, transfer to a food processor or blender. Blend and season again if needed. Once blended and ready to serve, add a swirl of thick yogurt or cream and some freshly cut chives to serve.
• For the bread, preheat the oven to 200c degrees. In a large mixing bowl, place the plain flour, wholemeal/spelt, salt, bicarbonate of soda and Lizi’s Original Granola and stir to combine. Add the honey and yogurt/buttermilk to the bowl and mix until a sticky dough forms.
• Dust a clean countertop with flour and tip the dough onto the counter. Knead gently for around one minute.
• Line a deep round cake tin (7-8 inches) or loaf tin with non-stick baking paper. Shape the dough to fit the tin and place in, sprinkling a handful of Lizi’s Original Granola on top. Bake for 45 minutes until golden brown.
• Once cooked, lift out of the tin and cool on a cooling rack for around three hours before eating. Enjoy!