University of Derby Buxton chef lecturer Robert Stordy’s latest recipe is sweet corn veloute, cheese, chilli and crispy smoked bacon - serves 4.
350g frozen sweet corn niblets
30ml vegetable or olive oil
75g smoked bacon, cut into thin strips
100g onion, chopped
½ tsp chopped chilli
25g plain flour
750ml vegetable stock, hot
Salt and mill pepper
150g grated cheddar cheese
Quickly fry the bacon strips in the oil until crisp, drain from the oil.
Sweat the onions and chilli in the bacon oil until soft, add the flour and mix in.
Return to the heat and gradually add the stock stirring continually until all the stock is incorporated, add the sweet corn, return to the boil. Simmer for about 20mins.
Add most of the cheese, check seasoning and liquidise until smooth.
Reheat and sprinkle remainder of cheese onto with crispy bacon strips, finish with chopped chives.