There’s still time to enjoy seasonal corn with this late summer recipe.

Gently poach a couple smoke haddock fillets till just done. Reserve a little of the cooking water, flake the fillets into a bowl, and set aside.

Remove the husks of two ears of corn. Using a sharp knife, slice off the corn kernels into a bowl.

In a large pan, place the corn kernels along with a little water to moisten, a large dollop of butter and a star anis. Fry on a medium heat for around 5 minutes. Add a good sprinkling of garam masala powder and a pinch of turmeric and stir well. Now add 2 cups cooked basmati rice to the pan (for extra flavour, cook the rice with a star anis added to the water). Moisten a little with the haddock cooking water. Mix well. Stir in 125g crème fraiche and the juice of ½ lemon. 

Season to taste with sea salt and pepper. Garnish with some fresh parsley.