Chilli jam

Makes about 4 jars

(Lisa Barber)

This is good with so many things – lamb, beef or just a grilled-cheese sandwich.

11/2kg/3lb roasted tomatoes
1 tbsp mustard seeds
150ml/5fl oz red-wine vinegar
75g/3oz fresh ginger, peeled, finely chopped
7 cloves of garlic, peeled, finely chopped
5 red chillies, deseeded, chopped
140g/41/2oz caster sugar
4 tbsp fish sauce

Place the tomatoes in a large saucepan. In a separate pan, toast the mustard seeds until they pop. Remove from the heat and grind with a pestle and mortar. Add the seeds and all the other ingredients to the tomatoes and cook over a very low heat for 2-3 hours, stirring every now and then. Remove from the hob and allow to cool before spooning into jars and placing in the fridge. You will now have a rich jam – sweet and sour, hot and slightly salty all at the same time.