Saliha Mahmood Ahmed served up toasted sweet corn, mango and tamarind chaat on Sunday Brunch.

The ingredients for the sweetcorn salsa are: 4 corn cobs, 1 tablespoon ghee, 1 ripe mango, peeled and deboned, 1/2 red onion finely diced, 1 ripe red tomato, handful fresh coriander, Black salt, Chilli powder, Mango powder, Tamarind pulp, Ground roasted cumin, Honey and Salt to taste.

For the baby corn pakoras: Baby Sweetcorn cobs, 100 grams Gram flour, Chilli powder, Lemon juice and Salt to taste.

For the green chutney: 1 green chilli, Handful of cashews, Handful of coriander, Handful of mint, Golden sultanas, Lemon juice, For the Greek yoghurt, 1 tablespoon sugar and Salt to taste.

For the tamarind chutney: Tamarind pulp, seeds removed, Salt, Sugar, Chilli flakes, Cumin and Ginger.