In the spotlight - Sweet corn

When you hear the word sweet corn, what do you think of? The green giant, corn on the cob, tuna and sweet corn sandwiches perhaps? The following might add to your thoughts:

• Sweet corn certainly has a very long history - it is thought to have been domesticated around 8000BC in Mexico - though was only brought to Europe by Columbus.
• Although we're familiar with the yellow colour of sweet corn, it actually comes in red, blue, black and multi-coloured varieties!
• A good source of Vitamin C and the B's, as well as Beta-carotene and fibre, sweet corn also provides some protein, so is a useful veg to add to a meal that contains no animal produce.
• Don't just think of sweet corn as an accompanying veg, throw it into whatever you are making - stews, pasta sauces, pizza, curries, soups, salads, anything goes!
• Popcorn, cornflour and corn syrup; yes, they're all made from sweet corn. It is used in the production of ethanol for fuel and is also an ingredient in the manufacture of toothpaste, shoe polish and glue; very versatile!

Ocean pie (serves 4)

• Peel and chop 700g (1.5lb) of potatoes into 1" chunks. Boil for 8 mins or until tender. Preheat the oven to 190 degrees C (gas mark 5).
• In the meantime, cut 400g (14oz) white fish and 300g (11oz) salmon (both skinless) into 1" chunks and place in the base of a greased oven-proof dish.
• Drain a 350g tin of sweet corn and scatter over the fish.
• Drain the potatoes and roughly mash with a little milk.
• To make the sauce, measure out 400ml (13fl oz) of milk and add a little of this to 4 rounded tsp of cornflour to make a paste. Simmer the remaining milk till it is just about to boil, then add to the paste, stirring until it thicken. Season with black pepper and parsley.
• Spoon the sauce over the fish and sweet corn mix, add the potatoes and cover with the remaining sauce.
• Bake for 35 mins, then serve with green veg - green beans, peas and broccoli are always a nice combination.

Sweet corn chowder (serves 1 hungry person)

• Chop 1 small onion and fry with 1tbsp of oil for 2 minutes.
• Add  a small courgette cut into cubes and 1 small tin of sweetcorn; fry for a further 3 minutes.
• Make up 200ml (7fl oz) veg stock with 1 stock cube and add to the pan, simmering for up to 10mins or until the veg is tender.
• Season with black pepper and add 50ml (2fl oz) milk; bring back to the simmer and serve with bread of your choice.