Lennox Hastie’s charred corn with Espelette butter and Manchego

“Corn over fire is pure joy,” says Hastie. “The kernels pop and caramelise, each one bursting with smoky sweetness. I brush the cobs with butter, Espelette pepper, and lemon, letting it melt and drip as the corn is turned over the grill. A snowfall of sharp Manchego finishes it, clinging to the hot buttered surface. It’s simple, messy, and utterly addictive and best eaten outdoors with your hands, with the scent of smoke still in the air.”

Note: Piment d’Espelette, a…