Sweetcorn relish recipe

This summery sweetcorn relish will make a great BBQ condiment. Try a big dollop on your burger

Makes approx. 1kg or 2 small preserving jars

• 4 sweetcorn cobs
• 2 medium peppers, green or red, deseeded and diced
• 2 celery sticks, finely sliced
• 1 red chilli, deseeded and sliced
• 1 onion, peeled and sliced
• 450ml white wine vinegar
• 225g caster sugar
• 2 tsp sea salt
• 2 tsp mustard powder
• ½ tsp ground turmeric

1. Strip the kernels from the cobs using a sharp knife. Blanch the kernels in a saucepan of boiling water for 2 minutes, then drain well.

2. Put the sweetcorn and the other ingredients in a saucepan, bring to a boil and stir. Simmer gently, stirring frequently, for 15-20 minutes.

3. Check the seasoning, then spoon into warm sterilised jars. The relish should be a spoonable consistency and wetter than a chutney.

4. Seal with non-metallic or vinegar-proof lids, leave to cool, and label.

Tip: The relish will keep for 3 months in a cool, dark place. Once opened, store in the fridge.