Simon Rimmer Charred Corn Dip with Flat Breads recipe on Sunday Brunch

Simon Rimmer served up tasty Charred Corn Dip with Flat Breads on Sunday Brunch.

The ingredients for the dip: 400g of corn, 400g butterbeans, the juice and zest of 1 lime, 1 tsp smoked chilli paste, 100ml olive oil and 100ml sour cream.

For the topping: 2 charred red peppers, peeled and deseeded, 1 tbsp capers and 100ml chilli oil.

For the flatbread: 375g of self-raising flour, 375g yoghurt, 1 tsp salt and 50g nigella seeds.

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