Mexican Chilli Corn Pie

Serves 4 1 tbsp corn oil 2 garlic cloves, crushed 1 red pepper & 1 green pepper, deseeded and diced 1 celery stalk, diced 1 tsp hot chilli powder 400g can chopped tomatoes, 325g can sweetcorn, drained 215g can kidney beans, drained and rinsed 2 tbsp chopped fresh coriander salt and pepper tomato and avocado salad, to serve Topping: 125g cornmeal 1 tbsp plain flower 1/2 tsp salt 2 tsp baking powder 1 egg, beaten 100ml milk 1 tbsp corn oil 125g grated mature Cheddar Heat the oil in a large frying pan and gently fry the garlic, peppers and celery for 5-6 minutes or until just softened. Stir in the chilli powder, tomatoes, sweetcorn, beans and seasoning. Bring to the boil and simmer for 10 minutes. Stir in the coriander and spoon into an ovenproof dish. To make the topping, mix together the cornmeal, flour, salt and baking powder. Make a well in the center, add the egg, milk and oil and beat until a smooth batter is formed. Spoon over the pepper and sweetcorn mixture and sprinkle with the cheese. Bake in a preheated oven, 220C for 25-30 minutes until golden and firm. Serve immediately with a tomato and avocado salad.