Cornbread & Salsa

DECANT SOME CHUTNEY AND MUSTARD INTO SMALL JARS TO SERVE ALONGSIDE THE SCOTCH EGGS

Takes 55min makes 10 slices 1 corn on the cob 150g polenta 100g plain flour 1tsp salt 2tsp baking powder 15g fresh coriander, chopped 100g roasted peppers, diced 1 egg 200ml milk FOR THE SALSA 150g tomatoes, diced 1⁄2tsp celery seeds and 2tsp mustard seeds, toasted 1 shallot, diced 2tbsp parsley 2tbsp sweet chilli sauce

1 Preheat the oven to 190°C/170°C fan/gas 5. Grease and line a onelitre loaf tin. Cook the corn in boiling water for 2min. Drain, then cool in cold water. Remove the kernels.

2 Put the polenta, flour, salt, baking powder, coriander, peppers and corn in a bowl. Beat the egg with the milk and stir into the mixture.

3 Pour into the tin and bake for 35min until firm to the touch. Transfer onto a wire rack to cool.

4 Mix up the salsa ingredients and serve with the cornbread.