Use the kernels from fresh sweetcorn - or else frozen corn to save time - for this simple side dish. You could replace the red chillies with chopped bell pepper to make this more suitable for young kids.
If the corn is fresh, cut the kernels off the cob. If using frozen corn, blanch the frozen corn for five seconds in a pan of boiling water and drain.
Heat a wok or large sauté pan until hot. Add the oil, salt, corn, and chilies and stir-fry for one minute. Add the pepper, sugar, and chicken stock, and continue to cook for three minutes. Serve at once.
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James Martin presents with help from chefs Vivek Singh and Stephen Terry.