Crab apple and roasted corn salsa.

The tartness of seasonal crab apples goes very well with the sweetness of roasted corn. Don’t peel the apples so the salsa has more colours. Roughly cut the cored apples into the same size as the roasted corn kernels. Add some crisp red onion, a handful of chopped carrots and lots of fresh coriander to make this simple but sensational salsa. Dress the salsa with salt and pepper, olive oil and some spicy vinegar, then give the whole thing a quick stir and it’s good to go. Keep this in the fridge and you can use it for a week. I used some to add to my duck sausage pasta sauce and MrD is still licking his chops and nodding thanks.