STEP 1

Combine the balsamic vinegar and honey in a small pan and boil fiercely, stirring occasionally, until reduced by 1/2. Mix 3 tbsp of this syrup with the olive oil, and set aside to cool to room temperature.

STEP 2

Heat the oven to 160C/fan 140C/gas 3. Heat a griddle pan over a medium heat and slice each onion into 5 thick rounds. In batches, brush the olive oil glaze over both sides of each onion slice and griddle until charred (keep any remaining glaze). When both sides are blackened with griddle marks, transfer to a baking sheet. When all the onions are griddled, season and bake in the oven for 40-45 minutes or until really tender. Add the garlic to the tray for the final 15 minutes.

STEP 3

While the onions are baking, toast the walnuts in a frying pan until browning and fragrant, then cool before roughly chopping.

STEP 4

When the onions are done, arrange on a serving platter, and drizzle over the remaining glaze. Put the ricotta in a mixing bowl with the milk, finely chopped parsley and a pinch of salt. Squeeze the soft, roasted garlic from its skin and mash with a fork, then add to the bowl too. Use an electric whisk to beat the ricotta until really smooth.

STEP 5

Dollop the ricotta in big spoonfuls over the onions, then scatter over the walnuts and roughly chopped parsley with some more seasoning. Eat just-warm or at room temperature, with crusty bread, or alongside a roasted chicken, if you like.

STEP 1

Put the ancho chilli into a small bowl and pour over enough boiling water to cover. Leave for 10 minutes, drain, then discard the seeds and stem.

STEP 2

Heat the oil in a pan and cook the onion and celery with a pinch of salt for 10 minutes until soft. Add the garlic and cook for a minute, then add the spices and cook for another minute. Add the ancho chilli flesh, peppers and vegetable stock, and simmer for 15 minutes. Season, then use a stick blender to whizz until smooth. Keep warm.

STEP 3

Meanwhile, heat a griddle pan over a high heat, lightly brush the corn cobs with oil and season. Cook the cobs for 8-10 minutes, using tongs to turn them until really charred. Put onto a chopping board and allow to cool slightly. Turn a cob up on its end, then use a large sharp knife to carefully remove the kernels in a downward movement. Turn and repeat until all the kernels have been removed, then repeat with the other cob.

STEP 4

Stir the lime juice into the soup and add the sweetcorn. Divide between 4 bowls, scatter over the coriander and serve with lime wedges.