Baby corn with harissa honey

Simple Too, p. 200

Baby corn isn’t a vegetable many of us take seriously. It’s relegated to stir-fries, packed on pickles or just left to go bendy in the fridge. So this is a use for the miniature veg! Sticking with a quick stir-fry method, you can dial up the flavours associated with baby back ribs: Sweet and sticky, savoury and rich. Use soy instead of fish sauce to make it fully veggie. Either way, it’s as good as a snack as it is as a side – served with the baked chicken meatballs (p 82), for example. It also scales up well – just cook it in batches and serve straight away. Ingredients note: If you’re stocking up on Ottolenghi ingredients, our pomegranate rose and preserved lemon harissa is the one to reach for here. It’s distinctly tangy and has a sweetness, too, which works to balance the spice. Rose harissa is still great, though, if that’s what you have.