Chilli Jam (Makes 1 large jar)
500g cherry tomatoes
4 large garlic cloves, chopped roughly
4 medium-hot chillis, chopped roughly
Approx. 50g fresh ginger, chopped roughly
300g caster sugar
100ml red wine
1) Put the cloves, chillis and ginger in a food processor with a dash of the red wine and whizz until fine. Add the cherry tomatoes and pulse to roughly chop.
2) Put the mix with the sugar and wine in a pan and bring to the boil. Reduce to a medium heat and simmer for 35 – 40 minutes stirring occasionally until gloopy.
3) Pour into a clean jar and that which you don’t use will keep for a few months in the fridge.
New potato chips
500g new potatoes, scrubbed and halved (or quartered if large)
2 tbsp rapeseed oil
1 tbsp cajun spice mix (optional)
1 tsp maldon salt
1) Toss the potatoes in the oil and sprinkle on the cajun spice if using. Place in a pre-heated oven at 200 degrees C for around 30 – 40 minutes until soft inside but crisping. Sprinkle on the salt and serve immediately with chilli jam.