Sweetcorn millet, king oyster mushrooms and crispy cavolo nero


This autumnal vegan recipe celebrates the produce of the season; the last of the summer sweetcorn, iron-rich cavolo nero and impressive king oyster mushrooms. The millet is cooked down like a risotto (but in half the time) and flavoured with miso and sweetcorn purée, resulting in a seriously comforting dish.

First published in 2019





Preheat an oven to 220°C/gas mark 7
Bring the vegetable stock to the boil in a saucepan, then add the millet and miso paste. Turn the heat down and simmer for 15 minutes
Meanwhile, drain the tinned sweetcorn and place half of it in a blender. Blitz to a smooth purée and set aside
Toss the cavolo nero leaves in oil, salt and pepper, then cook in the oven for 10–15 minutes until crisp
Meanwhile, place a frying pan over a high heat. Once smoking hot, add the rest of the drained sweetcorn and cook for a few minutes until blackened and charred. Remove from the pan and keep warm
Clean the frying pan and place back over a high heat. Slice the mushrooms lengthways and lightly score a crisscross pattern into the cut side. Drizzle a little oil in the pan and place the mushrooms cut-side down. Fry for 3–5 minutes depending on the size of the mushrooms, then flip over to reveal a nice golden colour
Season the mushrooms with a pinch of salt, then remove from the pan. Leave to rest for a couple of minutes while you plate the rest of the dish
Fold the sweetcorn puree into the millet, which should be soft in texture but a little loose like a risotto. Taste and season with salt, pepper and a splash of sherry vinegar
Plate up the millet topped with the mushrooms, cavolo nero and charred corn
First published in 2019

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like