• 4 small pieces of root ginger tied up in a muslin bag
• 1lb (250g) cooking apples – peeled, cored & minced
• 4 medium onions, minced
• 3lb (750g) green tomatoes, thinly sliced
• 8oz (225g) sultanas
• 8oz (225g) demerara sugar
• 2 level tsp salt
• 3/4 pint (400ml) malt vinegar (Sainsbury’s basics malt vinegar is 13p a pint)
• half tsp cayenne pepper
• 1 tsp mustard powder

I blitzed the apple, onion & ginger in the food processor. I know it says put them in a muslin bag, but I wanted to give this some poke. I may have also been over-generous with the cayenne pepper.

Chuck everything in a huge pan. Boil, then simmer & reduce, stirring occasionally, for about 2 hours. Bottle in steralized jars when still piping hot.

I’ll let you know how this batch turns out in a month or so – pan-scrapings suggested this is fearsomely spicy but delicious.