Here is the first recipe to celebrate the fact that my
The Great British Vegetable
Cookbook, has just been published.
It’s really quick and easy, but keeps well for several days if covered
in the fridge. I usually serve it at
room temperature with grilled fish or meat.
If you love spicy food, add a little finely chopped fresh chilli to the
onion and celery.
British grown sweetcorn is at its peak in August and September. The sooner you eat it, the better it will
taste, as sweetcorn, like peas, starts to convert the sugar in its kernels into
starch as soon as it is picked.
Always choose heavy heads with lush leaves and tightly
packed, juicy-looking kernels. Irregular-spaced
kernels indicate dry growing conditions.
1 Cut away the
white ribs of the red pepper. Finely
dice the pepper flesh. Place in a mixing
bowl with the finely diced onion and celery.
Mix in the vinegar and leave for 30 minutes.
2 Strip the corn
cobs of their leaves and fine hairs.
Slice off the kernels by cutting down each cob. Set a small non-stick frying pan over a
medium-high heat. When hot, add the
olive oil and fry the corn kernels briskly for 2 minutes, or until just tender. Mix into the diced vinegared vegetables. Add the coriander and season to taste with
salt and pepper.