Spicy Sweetcorn in Coconut, Turmeric and Tomato Sauce

• 3 corn on the cob, husks removed
• 200 g (7 oz) block of coconut cream (unsweetened)

Cook the corn cobs in just enough water to cover until tender, then remove from the pan and cut into 5cm (2in) lengths. Add the coconut cream to the cooking water and bring to the boil, stirring to dissolve. Add the tomatoes, turmeric, garlic and chilli and simmer for 10 minutes before returning the corn to the sauce. Simmer for 15-20 minutes, then stir in the coriander, lemon juice and seasoni