Corn and 'nduja with pickled Padrón peppers and egg yolk

Begin by making the pickled padron peppers. Bring all the ingredients (except the peppers) to the boil and allow to roughly boil for 5 minutes, then reduce to a simmer for 10 minutes

Place the peppers (washed) in a sterilised jar. Tip over the pickling liquid, seal and set aside for at least 2 hours

Light your barbecue and burn the corn until starting to blacken. Remove from the heat, then slice off the kernels

Over a high heat cook down the 'nduja in a pan, then add the corn kernels and half the juice of a lime. Mix with a wooden spoon to incorporate the mess

Place a dollop of crème fraîche in the middle of each plate and cover with the corn and 'nduja. Make a little well in the centre and add an egg yolk and a generous pinch of salt

Cover in pickled peppers and serve with a lime wedge