Smoky Corn Relish

• 3 corn on the cob, husks removed
• 175ml white wine vinegar
• 75g sugar
• 1 garlic clove, crushed
• 2.5 cm piece of root ginger, finely grated
• ¼ tsp ground allspice
• ¼ tsp dried mustard powder
• 4 spring or green onions, white part only, finely chopped
• 1 red pepper, halved deseeded, finely chopped
• 1 small red chilli, deseeded, finely chopped
• 1 tsp cornstarch mixed with 1 tsp cold water
• Salt and freshly ground black pepper

To Make:

1. Blanch the cobs in boiling water for 2-3 minutes, remove, drain.

2. Heat a chargrill or pan grill until very hot. Add the cobs and grill for 5-6 minutes, turning them until lightly charred all over.

3. When cool enough to handle, run a small knife along the length of the cob to remove the kernels.

4. In a pan, bring to the boil the vinegar, sugar then add the garlic, ginger and spices, cook for 10-15 minutes

5. Add the corn, onions, pepper and chilli and cook for a further 6-8 minutes. Stir in the cornstarch, cook for 30 seconds season to taste and cool.

6. Refrigerate for at least 2 days before serving. It will keep in the refrigerator for up to 5 days.