Corn with Barbecue Sauce

Directions

Heat oil.

Add the onion and garlic and fry for 2 to 3 minutes.

Stir in the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar, Worcestershire sauce, stock, sugar and salt.

Bring to a boil, cover and simmer for 30 minutes, removing the lid for the last 10 minutes of cooking.

Cool slightly and then purée by forcing through a sieve.

Slice stalks from the corn cobs.

Remove the leaves and the silk threads.

Place in a pan of boiling, salted water and simmer, covered, for 20 minutes, or until tender (Mark’s note: this seems too long for cooking corn, but the British do like overcooking vegetables!) Drain.

Meanwhile, return the sauce to the pan, bring back to a boil, add sherry and simmer for a couple of minutes.

Pour over cobs and serve.