Zingy sweetcorn relish
- 1tbsp white wine vinegar
- 1tbsp caster sugar
- 1 red onion, diced
- 3 radishes, quartered
- 1tsp rapeseed oil
- 326g tin Asda Sweetcorn in Water, drained
- 4cm piece ginger, chopped
- 1 green chilli, deseeded and chopped
- 2 cloves garlic, chopped
- 1 red pepper, deseeded and chopped
- 1tsp cumin seeds
- 1 bay leaf
- 1tbsp dark muscovado sugar
- Juice 2 limes
- 25g coriander, chopped
Mix together the vinegar, caster sugar, red onion and radishes in a nonmetallic bowl. Set aside to pickle for 20 mins then drain the liquid.
Meanwhile, heat the oil in a large pan over a high setting. Add the sweetcorn. Fry for 6-8 mins to lightly char.
Reduce the heat, add the ginger, chilli and garlic. Fry for 3 mins.
Stir in the red pepper, cumin seeds and bay leaf then cook for 5 mins, stirring occasionally. Add the muscovado sugar and cook for 5 mins until lightly caramelised.
Remove from the heat and discard the bay leaf. Stir in the lime juice, coriander and the pickled veg. Store in a sterilised jar in the fridge for up to 2 weeks.