Alfred’s simple recipe is a lovely introduction to Indian flavours without being spicy or hot. This would make an unusual breakfast or a tasty lunchtime treat.
Add the sweetcorn to a large saucepan and ask the children to cover with cold water. Add the vegetable oil, ginger and garlic paste and bring to a boil.
Turn the heat down to low, cover with a lid and leave to simmer for 20 minutes.
Once the sweetcorn is soft, older children can add the chilli powder, blended plum tomatoes, butter and fenugreek.
Simmer for another 15 minutes, stirring every 5 minutes. Then, stir in the cream and season with a pinch of salt and pepper.
Get the children to toast the slices of bread. Garnish the sweetcorn with chopped coriander and serve onto plates or bowls with the toast.
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