Late-season British cobs char in a hot, dry pan until they turn nutty and sweet, then go into a glossy teriyaki glaze with the meat. Everyone builds their own at the table, spooning the filling into cool, crisp little gem leaves.
Why it’s so good: The mince is fried hard until it catches and crisps at the edges, so it holds the sauce instead of stewing in it, while raw carrot and spring onion keep every mouthful fresh.
Make it easy: Out of season, use 250g frozen sweetcorn, patted dry, and char it the same way.
