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Nigel Slater’s grilled corn with pancetta and salsa verde recipe — theguardian.com

Warm a griddle or barbecue. Pull the leaves from four corncobs, and when the griddle is hot, cook the corn on the grill, turning regularly, so it is deep gold and brown here and there. In a blender or food processor, place a large handful of flat-leaved parsley, a large handful of basil leaves and stems, one tablespoon of smooth Dijon mustard and a pinch of sea salt. Pour in eight tablespoons of olive oil (something bright and fruity) and the juice of half a lemon, then blitz to a brilliant green slush.

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