Charred Peppers and Fresh Corn Polenta with Soy-Cured Yolk | Guest Recipes | Nigella's Recipes | Nig

Ingredients

• 70 millilitres soy sauce
• 4 eggs (good-quality, rich-yolk)
• 12 small mixed red, orange and yellow Romano peppers (stalks left on 1.1kg)
• 1 bulb of garlic (top fifth cut off to expose the cloves, plus 2 extra cloves, skin left on and crushed with the side of a knife)
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• 10 grams thyme sprigs
• 1 lemon (finely grate the zest to get ½ tsp, then finely shave the remaining skin to get 5 strips)
• 60 millilitres olive oil (plus extra to serve)
• 5 grams basil (finely shredded)
• salt and black pepper
• sweetcorn cobs small (kernels shaved off (500g), or 500g frozen corn kernels, defrosted)
• Greek yoghurt
• grated Parmesan (finely grated, plus extra to serve)
• polenta (quick-cook)