Charred swordfish with ’nduja butter and corn purée

For corn purée, slice kernels from the cob. Blanch corn in a saucepan of salted boiling water until tender (2-3 minutes). Drain. Cover with a clean teal towel to steam dry (5 minutes). Transfer to a high-speed blender with remaining ingredients and blend until silky smooth. Season to taste. Keep warm.

Meanwhile, heat a barbecue or lightly greased char-grill pan to high. Place tomatoes, vinegar and 2 tsp olive oil in a bowl, season and toss to coat. Grill, turning occasionally, until charred and skin blisters (5-6 minutes). Remove from grill and set aside.

Place extra olive oil, garlic and oregano in a large bowl, add fish, turn to coat and season. Grill fish, turning halfway, until flaking easily on the outside but still pink in the centre (2-3 minutes each side). Remove fish from grill and set aside to rest (2-3 minutes).

For ’nduja butter, combine all ingredients except parsley in a saucepan over medium-high heat. Cook, stirring, until foaming and fragrant (2-3 minutes). Remove from heat and stir through parsley. Spoon corn purée onto serving plates, top with fish and charred tomatoes. Drizzle ’nduja butter, scatter with baby basil and serve with steamed beans and lemon wedges on the side.