Salami and sweetcorn relish

Method

1. Finely dice the onion and gently sauté in a little butter, then add the ready roasted red pepper, diced, the sweetcorn, celery seeds, mustard powder, dried chilli flakes, granulated sugar and white wine vinegar. Bring to the boil, stirring, then simmer for 15 minutes.
2. Season, pour into a sterilised 350ml jar, put the lid on and cool. Put some Milano salami in 4 crusty rolls, top with relish and add watercress.