Corn and Parmesan flatbread:
Take the corn off the cob, and steam in a pan with some water for about 5 minutes, until the corn has turned a brighter yellow colour.
Put the corn in a food processor and blitz until all the corn kernels are broken up.
In a separate bowl, add the flour, baking powder, sugar, salt, corn and cream. Mix together until a dough starts to form.
Knead the dough for about 5 minutes, if its too wet, and a little bit of flour, if its too dry and crumbly and a tiny bit more cream.
Rest the dough for about 20 minutes.
Turn the oven onto grill.
Split the dough into 4, and roll each piece out, to about a 5mm thickness.
Place on a baking tray and put the tray about 10cm under the grill for about 2 to 3 minutes until the flatbread is browned on top.
Line a teacup with a piece of clingfilm.
Crack an egg into the cup, and take the corners of the clingfilm, and twist them together to form a small parcel. Tie a knot in the clingfilm, so that the egg doesn’t leak out. Repeat for each egg.
Place the eggs in boiling water, and cook for 4-5 minutes for soft poached, and 6 to 8 minutes for a slightly harder yolk.
Remove the egg parcels from the water with a slotted spoon, and remove each egg from its clingfilm.Hollandaise sauce
In a blender, add the juice of one lemon and the egg yolks, and blend until light and fluffy.
In a microwave safe jug, melt the butter at 100% power for between 30 and 60 seconds, depending on the strength of your microwave.
Whilst the blender is running, slowly add the melted butter through the hole at the top, drip by drip, until the sauce emulsifies and thickens up.
Season with salt and pepper to taste.Recipe reprinted with permission of JessKa'sKitchen. To see more recipes, click here.