Corn and 'Nduja with Pickled Padrón peppers

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