Succotash

So, suffering succotash!...

Succotash is a dish; a great dish, whether it be a side to meats or fish or a stand alone meal. The name comes from the Narragansett people who used to live on Rhode Island. Their word sohquttahhash means broken corn kernels.

Coconut oil was a revelation to me: it lends the dish a rich silkiness. If you can't get hold of it, use a good olive oil.

serves 2

1½ tbsp coconut oil

100g fresh habas (lima beans)

1 shallot; finely diced

1 medium cebolla tierna / spring onion; diced

1 small courgette

5 cherry tomatoes; halved

1 corn on the cob

1 tsp chopped fresh chives

2 tsp chopped basil leaves

1 tsp lemon juice

1. Bring a saucepan of lightly salted water to the boil and add the habas for 2 minutes. Drain, refresh in cold water and set aside.

2. Heat 1 tablespoon of the coconut oil in a large heavy-bottomed skillet. dd the shallot and cebolla; and gently cook for 5 minutes until they soften and take on a little colour.

N.B. Coconut oil has a lower smoke point than other vegetable oils.

3. Add the courgette and continue to cook on a low heat; for another 5 minutes until the courgette is soft.

4. To remove the kernels from the cob: stand the cob upright, cut side down, on a chopping board. Push down on the top with one hand; while you run a knife down with the other hand. Keep as close to the core of the cob as possible... collect the kernels.

5. Stir in the beans, corn kernels and tomato halves. Cock for a further 5 minutes, warm everything through and release some of the juices from the tomatoes.

6. Remove from the heat; stir in the other half a tablespoon of coconut oil along with the herbs and lemon juice

7. Serve.