Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz Onion, chopped
1 ea Garlic clove, minced
8 oz Tomatoes, skinned chopped
4 oz Green bell pepper, diced
1 oz Green chilies, diced
1/2 oz Ginger, grated
1 oz Vegetable oil
1 tb Tomato paste
2 ts Malt vinegar
1 ts Worcestershire sauce
1/4 pt Vegetable stock
1 ts Muscovado sugar
1/4 ts Salt
4 md Corn on the cob
2 tb Dry sherry

Heat oil. Add the onion garlic fry for 2 to 3 minutes. Stir in
the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar,
Worcestershire sauce, stock, sugar salt. Bring to a boil, cover
simmer for 30 minutes, removing the lid for the last 10 minutes of
cooking. Cool slightly then puree by forcing through a sieve.

Slice stalks from the corn cobs. Remove the leaves the silk
threads. Place in a pan of boiling, salted water 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 simmer for a couple of minutes. Pour over cobs serve.

Elizabeth Brand, "Vegetables"

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