Sweetcorn and mixed tomato som tam

Prepare and light the barbecue (or heat a griddle pan over a high heat). Make the dressing by pounding the chillies, garlic and palm sugar together in a pestle and mortar (or whizz in a blender) to a coarse paste. Add the tamarind paste, fish sauce and lime juice, stirring to form a dressing.

Brush the corn with the oil, then put on a grill over the hot coals (or on the griddle pan) for 15-20 minutes, turning occasionally, until golden and starting to char on each side. Transfer to a board and allow to cool before carefully slicing the kernels from the cobs with a knife (try to keep some of the corn in large pieces).

In a mixing bowl, combine the sweetcorn, tomatoes, carrots and coriander with the dressing. Mix well to combine, then transfer to a serving platter and scatter with the roasted hazelnuts