First make the white bean dip by transferring all the ingredients to a blender and blend until you have a smooth consistency. Taste and adjust the seasoning to suit your palate.

Use a silicone brush to brush a griddle pan with a tablespoon of extra virgin olive oil, heat over high heat, brush the baby corn cobs with the olive oil as you lay them out on the pan, sprinkle on the salt, and grill for 3-5 minutes until the corn cobs have char marks on them.

Use small tongs to turn the corn over, brush with oil, season with more salt, and once charred remove the corn from heat to a tray.

In a fry pan over medium-high, heat a tablespoon of extra virgin olive oil, fry the sliced white ends of the scallions/spring onions until golden-brown, add the pistachios and half a teaspoon of ground cumin, stir to combine and fry for another minute until the scallions are almost charred. Add the corn and toss to coat with the spiced, nutty scallion oil then remove from heat.

On a large serving plate, thickly spread the garlicky white bean dip, drizzle on more extra virgin olive oil, sprinkle on the remaining half-teaspoon of ground cumin, arrange the charred baby corn on top, pour on any remaining scallion oil, sprinkle on the chopped fresh dill, and serve immediately.