Fried cornbread with seafood and Sichuan oil recipe
 This makes an impressive lunch for family or friends as cornbread is fried in butter and then topped with a variety of seafood and spicy oil. 60g/2¼oz unsalted butter, melted 3 free-range eggs 400ml/14fl oz full-fat milk 225g/8oz instant polenta 125g/4½oz strong bread flour1 tbsp caster sugar 1 tbsp baking powder ½ tsp salt 200g tin sweetcorn, drained and rinsed 60g/2¼oz unsalted butter, melted 3 free-range eggs 400ml/14fl oz full-fat milk 225g/8oz instant polenta 125g/4½oz strong bread flour 1 tbsp caster sugar 1 tbsp baking powder ½ tsp salt 200g tin sweetcorn, drained and rinsed 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 3 free-range eggs, beaten 75g/2¾oz unsalted butter 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 3 free-range eggs, beaten 75g/2¾oz unsalted butter 2 tbsp vegetable oil3 garlic cloves, minced1½ tsp minced fresh root ginger3 raw king prawns, heads removed and butterflied6 spears Chinese broccoli or equivalent Chinese greens 3 small or medium squid, cleaned and cut into pieces3 king scallops or 6 queen scallops1 tbsp chopped fresh coriander1 tbsp soy sauce1 tbsp oyster sauce 1 tsp sesame oil 3 spring onions, chopped 1 tbsp sesame seeds salt and freshly ground black pepper 2 tbsp vegetable oil 3 garlic cloves, minced 1½ tsp minced fresh root ginger 3 raw king prawns, heads removed and butterflied 6 spears Chinese broccoli or equivalent Chinese greens 3 small or medium squid, cleaned and cut into pieces 3 king scallops or 6 queen scallops 1 tbsp chopped fresh coriander 1 tbsp soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 3 spring onions, chopped 1 tbsp sesame seeds salt and freshly ground black pepper 150ml/5fl oz vegetable oil½ cinnamon stick 1 star anise 50g/1¾oz Sichuan peppercorns, ground1 tsp dried chilli flakes 1 garlic clove, sliced 150ml/5fl oz vegetable oil ½ cinnamon stick 1 star anise 50g/1¾oz Sichuan peppercorns, ground 1 tsp dried chilli flakes 1 garlic clove, sliced Method To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Whisk the melted butter with the eggs, then pour in the milk and whisk again. Whisk in all of the dry ingredients and the sweetcorn and trasnfer to a 23cm/9 inch oven proof frying pan, cook on medium heat for 5–8 minutes, until the mixture is set on the bottom. Then place the pan in the oven and bake for 5–10 minutes. Leave to cool and slice. To make the dip, mix the milk, cream and eggs in a wide shallow bowl. Heat the butter in a frying pan and dip the cornbread slices in the egg mixture. Fry the cornbread in the butter until golden on both sides. Keep warm. Meanwhile, to make the sauteed seafood, heat the oil and fry the garlic and ginger. Add the prawns and greens and fry until cooked through. Add the rest of the ingredients and fry. Taste and season with salt and pepper. To make the oil, place all of the ingredients in a saucepan and bring to the boil. Leave to steep and cool for at least an hour. To serve, cut the cornbread in half, pile with the prawns and greens and spoon over some chilli oil To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Whisk the melted butter with the eggs, then pour in the milk and whisk again. Whisk in all of the dry ingredients and the sweetcorn and trasnfer to a 23cm/9 inch oven proof frying pan, cook on medium heat for 5–8 minutes, until the mixture is set on the bottom. Then place the pan in the oven and bake for 5–10 minutes. Leave to cool and slice. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Whisk the melted butter with the eggs, then pour in the milk and whisk again. Whisk in all of the dry ingredients and the sweetcorn and trasnfer to a 23cm/9 inch oven proof frying pan, cook on medium heat for 5–8 minutes, until the mixture is set on the bottom. Then place the pan in the oven and bake for 5–10 minutes. Leave to cool and slice. To make the dip, mix the milk, cream and eggs in a wide shallow bowl. Heat the butter in a frying pan and dip the cornbread slices in the egg mixture. Fry the cornbread in the butter until golden on both sides. Keep warm. To make the dip, mix the milk, cream and eggs in a wide shallow bowl. Heat the butter in a frying pan and dip the cornbread slices in the egg mixture. Fry the cornbread in the butter until golden on both sides. Keep warm. Meanwhile, to make the sauteed seafood, heat the oil and fry the garlic and ginger. Add the prawns and greens and fry until cooked through. Add the rest of the ingredients and fry. Taste and season with salt and pepper. Meanwhile, to make the sauteed seafood, heat the oil and fry the garlic and ginger. Add the prawns and greens and fry until cooked through. Add the rest of the ingredients and fry. Taste and season with salt and pepper. To make the oil, place all of the ingredients in a saucepan and bring to the boil. Leave to steep and cool for at least an hour. To make the oil, place all of the ingredients in a saucepan and bring to the boil. Leave to steep and cool for at least an hour. To serve, cut the cornbread in half, pile with the prawns and greens and spoon over some chilli oil To serve, cut the cornbread in half, pile with the prawns and greens and spoon over some chilli oil