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.