You can use this sauce with just about anything you fancy - we like it on roast beef or a dollop on top of Welsh rarebit. Sometimes we even serve it with grilled scallops and créme frache.
Ingredients
4kg ripe tomatoes, roughly chopped
11/2 apples (Cox or Pippin will do nicely)
4 onions, peeled and chopped
700g caster sugar
750ml white wine vinegar
Small handful of black peppercorns, cloves, juniper and allspice (tied in muslin)
Method
Place all the ingredients in a stainless steel pan large enough to hold them all comfortably and bring to the boil. Stir well, turn down and simmer for about two hours until you have a mushy, homogenised substance. Pour into sterilised jars and allow to cool, and refrigerate.
Recipe supplied by Skye Gyngell, head chef, Petersham Nurseries, Richmond, Surrey