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.
