Ravinder Bhogal served up a tasty hot and sour sweetcorn risotto with lime leaf butter on Saturday Kitchen.

The ingredients for the stock are: 4 corn on the cobs, 6 garlic cloves, bruised, 3 lemongrass sticks, roughly chopped, thumb-sized piece fresh root ginger, peeled and thickly sliced, 2.5cm piece fresh turmeric, peeled and thickly sliced, 2 shallots, peeled and cut into quarters, 8 lime leaves, torn, 3 red bird’s-eye chillies, slit open, 1 tomato, cut into quarters and 1 coriander root.

For the lime leaf butter: 1 tbsp rapeseed oil, for frying, 10 lime leaves, 50g unsalted butter, softened and 1 lime, zest and juice.

For the risotto: 1 tbsp rapeseed oil, knob butter, 2 banana shallots, peeled and finely chopped, 2 garlic cloves, finely chopped, 2 green chillies, very finely chopped, 200g carnaroli risotto rice, 250ml dry white wine, sea salt and black pepper.

To garnish: handful kale crisps, 2 tbsp crispy fried shallots and 1 red chilli, sliced (optional).

See recipes by Ravinder in her book titled: Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen available from Amazon now.