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"