Follow us on twitter @OVLMagazine Find us on Facebook OVL Magazine 15 Heat the oil in a pan and fry the onion and celery until soft. Add the garlic and ginger and cook for a minute or two more. Tip in the sweetcorn, red pepper, tomatoes, and chilli and cook until all the moisture has evaporated. Stir in the vinegar, mustard and sugar. Simmer, stirring regularly, for 8-10 minutes then season to taste. Allow to cool before serving. 1 tbsp olive oil 1 onion, finely chopped 2 sticks celery, sliced 1 clove garlic, chopped 1 inch fresh ginger, grated 350g tinned sweetcorn 1 red pepper, finely chopped 6-8 cherry tomatoes, quartered 1 red chilli, de-seeded and sliced 2 tbsp cider vinegar ½ tsp mustard powder 2 tsp light brown sugar salt and black pepper Sweetcorn Salsa Serves 4 as a side dish Food Al Fresco