Salsa

• 1 cob sweetcorn

• 60g girolle mushrooms

• 75ml rapeseed oil

• 1 red chilli, finely diced

• 45ml cider vinegar

• 1 garlic clove, crushed

• ½ tsp caster sugar

} Cut the kernals from the corn cob and clean the mushrooms. Set aside.

} In a saucepan over high heat, heat up 1 tbsp of the rapeseed oil and sauté the mushrooms for 2-3 minutes. Add the kernels and cook for another 90 seconds. Season to taste with salt and pepper. Transfer to a container.

} In a bowl, combine the chilli, remaining oil, vinegar, garlic and sugar. Pour mixture over the mushrooms and corn, leave to cool.