Comfort food with a twist is just what you need to counteract the cold.

(Serves 4–6)


2 corn on the cob, cooked
30ml butter
15ml oil
1 onion, peeled and finely diced
5ml fresh rosemary,
finely chopped
600g cooked samp
125ml fresh cream
80ml Parmesan cheese,
finely grated
salt and milled black pepper, to taste


1. Sear the corn in a hot dry pan. When cool, cut the corn off the cob. Set aside.
2. Heat the butter and oil in a pan and gently fry the onion for 5–6 minutes.
3. Add the rosemary and cook for a minute.
4. Stir in the cream and samp and simmer over a low heat for 5 minutes.
5. Remove the samp risotto from the heat and stir in the corn and Parmesan cheese.
6. Season with salt and pepper and serve warm.