Creamed corn with spinach and chorizo

1. Preheat the oven to 190˚C, gas mark 5. Put the chorizo on a baking tray and roast for 15 minutes, turning halfway through. Turn off the oven and leave the chorizo inside to keep warm.

2. Meanwhile, stand 1 corn cob upright on a board and use a sharp knife to slice the kernels away from the cob. Repeat with the remaining sweetcorn. Cook the kernels in a large pan of boiling salted water for 12-15 minutes until soft, then drain and put in a blender with the garlic, butter, crème fraîche (or cream) and sugar. Whizz until smooth and thick. It should be the consistency of double cream, but this will depend on the moisture in the corn. If the mixture is too thin, add the bread and whizz again, until thickened; season.

3. Wash and drain the spinach, then put in a large, high-sided pan over a high heat. Cook for 1-2 minutes, stirring now and again, until just starting to wilt. Scrape into a sieve and press out as much liquid as possible. Tip the spinach into a bowl, stir in the oil and season. When ready to serve, reheat the corn purée in a pan and spoon into bowls. Slice the chorizo then arrange over the purée with the spinach. Scatter over the chilli flakes and finish by drizzling over the chorizo cooking juices.