For the second time in less than a fortnight I made moist, pancetta flecked meatloaf, this time with a Sweet Corn Cardamom Pilaf and crunchy salad. 

Truth be told, I didn’t really feel like cooking this evening and would have been happy to serve up sourdough toasted sandwiches bulging with various fillings, along with a platter of sliced raw carrots, tomatoes and cucumbers  However the children had already eaten cheesy Jarlsberg “toasties” on Sonoma’s soy and linseed bread for breakfast along with warm home baked banana loaf. I felt I should make somewhat of an effort for dinner. 

Dashing out to a local restaurant briefly crossed my mind, except that bundling children into winter coats, then in and out of the car through the rain was even more unappealing. Plus I had a bowl of top quality beef mince in the fridge waiting to be turned into something tasty. So with the kitchen clock at 5 pm and dinnertime fast approaching, I decided on Moist Moreish Meatloaf, as per the same recipe I published on July 1st . A reliable, plentiful and flavoursome meal for all ages and one that my children have been pestering me to make again. 

Sweet Corn Cardamom Pilaf  to serve 8 people
If cooking for fewer people simply reduce the quantities accordingly. This is also a fitting side dish to barbecued fish or spiced chicken kebabs. 

Ingredients
50 g unsalted butter
1 tablespoon extra virgin olive oil
5 cardamom pods, split
2 – 3 cobs of fresh sweet corn (I used 3 because the cobs were small in size)
3 cups long grain rice 
good grind of sea salt to taste
4.5 cups cold water or 2 cups chicken stock and 2.5 cups of water if you are after an extra boost of savoury flavour. 

Over a medium heat, melt the butter with the oil and add the cardamom pods and stir gently to release the flavour and aroma. 

Using a sharp knife, slice the kernels off the corn cobs, add to the pot and sauté for 2 minutes. 

Add the rice, stirring to coat it with the buttery mixture until it starts to turn opaque. Grind in some salt to taste.

Pour in the water or water and chicken stock. Lay a piece of baking paper over the top of the rice, taking care that it does not overhang the pot so as to catch on fire. This happened to me once which sent the kids ducking for cover as the side of the pot went up in flames. Complete disaster was averted by promptly turning off the gas knob and covering the flames with a damp tea towel. There was no need to call a burly fire-fighter out for this one. 

Cover the pot with a well fitting lid, increase the heat and bring the rice to the boil. Then immediately reduce to low and cook for about 10 minutes. 

Spoon into a serving bowl and fluff up with a fork before dishing out to diners.