Instructions: 1 Soak the corn husks in hot water for 15 mins until soft and pliable. Mash the cannellini beans and mix with the sweetcorn, mayonnaise, salad onions, garlic and parsley. Add the salt, pepper and Tabasco to taste.

2 Open out four husks and divide half the bean mixture between them.

Scatter over the cheese and top with the remaining bean mixture.

3 Fold the edges in to enclose the filling and form a neat square parcel.

Tear the remaining husk into strips 5mm/ 1/4" wide and tie these around the centre of each parcel to hold it securely.

4 Barbecue over medium coals or under a pre-heated grill for 5-7 mins on each side until the parcels are warmed through and the husks well browned.

Serve with lots of crunchy green salad.

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