Corn, pine nut & salad onion stir fry with hot smoked mackerel in piadina flatbreads

Name: Corn, pine nut & salad onion stir fry with hot smoked mackerel in piadina flatbreads
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 2 cooked corn on the cob (barbecued leftovers, or boiled especially), or 250g frozen, defrosted and blanched, or canned corn, drained; 100 g pack 4 Crosta & Mollica Mini Piadina Flatbreads (or small tortillas); 210 g Scottish hot smoked mackerel fillets, skin removed (see tips); 1 tbsp vegetable or olive oil; ½ green pepper, deseeded and diced to corn kernel size; 4 salad onions, finely sliced; 60 g pine nuts; ¼ tsp sugar; ¼ tsp salt; Extra virgin olive oil or chilli oil, to serve (optional)

Elly Curshen's Chinese-inspired stir fry, stuffed into a small Italian-style flatbread and enjoyed like a Mexican taco, is a real mixture of influences, but it works fantastically. Using leftover corn on the cob, the ready-to-eat mackerel makes this summer lunch or supper super-fast.

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Serves2
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins

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2 cooked corn on the cob (barbecued leftovers, or boiled especially), or 250g frozen, defrosted and blanched, or canned corn, drained
100g pack 4 Crosta & Mollica Mini Piadina Flatbreads (or small tortillas)
210g Scottish hot smoked mackerel fillets, skin removed (see tips)
1 tbsp vegetable or olive oil
½ green pepper, deseeded and diced to corn kernel size
4 salad onions, finely sliced
60g pine nuts
¼ tsp sugar
¼ tsp salt
Extra virgin olive oil or chilli oil, to serve (optional)

If using corn from a cob, stand it on its end and cut downwards, working around the cob in sections, to remove the corn kernels. If using frozen, cook according to pack instructions.
Warm the flatbreads in a dry frying pan for about 30 seconds each side, then cover with a clean tea towel to keep warm. Flake the fish into small bitesized pieces and set side.
Heat the oil in a large frying pan or wok over a high heat and add the green pepper and salad onions. Stir fry for 1 minute, then add the pine nuts. Stir fry for 30 seconds more, then add the corn kernels and stir fry until everything is hot (about 1 minute over a high heat).
Sprinkle over the sugar and salt and toss everything together. Serve the corn mixture in a bowl, drizzled with extra virgin olive oil or chilli oil, if using, with the warm flatbreads and flaked mackerel alongside. Place a spoonful of the mixture onto each flatbread and top with a little smoked mackerel and enjoy like a taco.

Cook’s tip

MORE LEFTOVER IDEAS

1. Colourful corn salsa: Combine leftover corn with an equal amount of diced tomato, red onion and red or orange pepper. Add some diced chilli, chopped coriander and a squeeze of lime juice to make a salsa. Taste and adjust seasoning and serve with tortilla chips or on tacos.

2. Creamed feta & corn dip: In a processor, whizz feta with a little Greek yogurt, soured cream and seasoning. Pour into a small shallow serving dish and chill for at least 30 minutes, to firm up. Fry leftover corn kernels in olive oil until starting to char and crisp. Add a pinch of chilli flakes or pul biber, a pinch of garlic granules and a drizzle of honey. Allow the honey to melt and coat the corn, then season with salt and serve piled in the centre of the creamed feta. Sprinkle with chopped parsley or coriander and extra chilli. Serve with toasted pittas or crackers.

3. Vegan chilli: My easy mixed bean, corn & tomato chilli soup recipe (see waitrose. com/recipes) uses frozen and store-cupboard ingredients to make a delicious and easy vegan chilli that you can serve as a chunky soup too.

Typical values per serving when made using specific products in recipe