Pea, Spicy Chorizo and Potato Tortilla with Tomato Salsa

Serves 4-6

2 Waxy potatoes (Desiree potatoes are good for this)
6 tbsp rapeseed oil
120g of chorizo, diced into small pieces
1 medium onion, peeled and finely sliced
8 eggs, beaten
200g of frozen peas, blanched
Sea salt and black pepper

Tomato salsa:
4 vine tomatoes, deseeded and diced
1 tbsp rapeseed oil
1 small red onion, peeled and finely chopped
Juice of 1 lime
1 tbsp fresh coriander, chopped
Sea salt and black pepper

Method:

Firstly peel the potatoes with a potato peeler and slice them into thin rounds and place them in a clean tea towel, rub them to get the potato slices as dry as possible. Next heat 4 tablespoons of the rapeseed oil, in a non stick frying pan (approximately 23cm in diameter), add the chorizo and onion and fry gently to release the oils from the chorizo. Cook for 2-3 minutes then add the potato slices and season well with sea salt and black pepper. Turn the heat down, cover the pan with a lid and let the mixture cook slowly for 20 minutes, shaking the pan well from time to time. The mixture is not supposed to be brown, but gently stew in the oil.

Meanwhile whisk the eggs lightly in a large bowl, do not over beat them, and season with sea salt and black pepper and add the peas. When the potato mixture is cooked, quickly transfer them to the eggs in the bowl. Put the pan back on the heat, add the remaining 2 tablespoons of rapeseed oil and turn the heat to medium. Mix the potato and egg mixture well before pouring it all back into the pan and turn the heat to its lowest setting, this will take 20 minutes to cook. Every now and then draw the edge in gently with a pallet knife. When the mixture is almost set on the top of the tortilla, remove from the heat and place a plate over the pan and invert both, so that the tortilla is on the plate.

Ease the tortilla back into the pan and cook for a further 2 minutes. Turn off the heat, leave for a few minutes in the pan to set. Turn the tortilla out of the pan onto a wooden board or plate and serve hot or cold. Cut into wedges and serve with the tomato salsa.

Sausages with Red Cabbage and Pears

2 tbsp rapeseed oil
55g butter
1 onion, peeled and sliced
½ red cabbage, shredded, discarding the hard stalk
1 clove garlic, peeled and crushed
1 cinnamon stick
½ tsp ground cloves
6 crushed coriander seeds
Pinch nutmeg, grated
2 tbsp soft light brown sugar
3 tbsp red wine vinegar
55g pitted prunes, finely diced
2 large pears, peeled, cored and cut into eighths
2 tbsp port
Sea salt and black pepper
8 good quality pork sausages

Preheat oven to 150°C/300°F/Gas Mark 2

Preheat the grill

Melt the rapeseed oil with the butter in a large ovenproof casserole, add the onions, cover and cook over a low heat until soft but not brown. Add the shredded cabbage, garlic, cinnamon stick, cloves, coriander seeds, nutmeg, sugar and red wine vinegar and season well.

Cover the casserole with a tight lid and cook in the preheated oven for one hour, stirring occasionally. Add the prunes, pears and port and cook for a further 45 minutes, adding a little water if the cabbage becomes dry.

Meanwhile grill the sausages under the preheated grill for 10 - 15 minutes, or until cooked. Take the cabbage out of the oven, adjust the seasoning and serve with the sausages.

Swedish Meatballs with Peas and Redcurrant Gravy

Serves 6

For the meatballs:
250g minced Beef
250g minced Pork
200g of frozen peas, defrosted
1 small onion, peeled and finely chopped
1 large egg, beaten
Rind of 1 lemon, finely grated
Dash of Worcestershire Sauce
50g of breadcrumbs
2 tbsp of chopped parsley
A good pinch of allspice (optional)
50g of butter
1 tbsp rapeseed oil
Sea salt and black pepper

For the sauce:
50g butter
50g plain flour
350ml of beef stock
1 tbsp redcurrant jelly
A pinch of grated nutmeg
A dash of Worcestershire Sauce
150ml sour cream
Sea salt and black pepper

Preheat oven to 190°C/375°F/Gas Mark 5

Method:

Mix all of the meatball ingredients together, season well with sea salt and black pepper and combine well.

Shape the mixture into round balls the size of a golf ball. Heat a large non-stick frying pan, melt the butter with the oil and seal the meatballs slowly, in batches, place on a baking sheet and cook in the oven for 20 minutes. While the meatballs are cooking, heat the butter on a saucepan over a low heat, stir in the flour and cook until bubbling. Remove from the heat, whisk in the stock, redcurrant jelly, grated nutmeg, Worcestershire sauce and sea salt and black pepper and bring to the boil, stirring all the time and simmer for one minute until thickened. Remove from the heat and stir in the sour cream, taste and season accordingly.

Remove the meatballs from the oven, place in a serving dish and pour over the sauce. Serve with plenty of boiled potatoes and extra redcurrant jelly.

Per serving (based on 6 servings)
466 kcal

Venison Sausages with Roasted Garlic Mash

Serves 4

2 tbsp rapeseed oil
8 venison sausages
1 onion, peeled and finely chopped
8 juniper berries
1 tbsp plain flour
1 tbsp balsamic vinegar
200ml red wine
300ml chicken / game stock
1 tbsp redcurrant jelly
1 bay leaf
½ tbsp thyme leaves

For the roasted garlic mash
1 head garlic
4 tbsp rapeseed oil
1kg floury potatoes, peeled and cut into quarters
Sea salt and black pepper

Preheat the oven to 180°C/350°F/Gas Mark 4

Method:

First prepare the garlic for the mash. Cut the head of garlic in half horizontally and place both halves, cut side up, on a sheet of tin foil. Drizzle with half of the rapeseed oil and season with sea salt and black pepper. Loosely wrap the foil over the top of the garlic to make a parcel and twist the edges to seal. Place on a baking sheet and roast in the preheated oven for 30 - 40 minutes, until the garlic is completely soft and lightly caramelised.

For the sausages, heat the rapeseed oil in a casserole dish or heavy based saucepan and brown the sausages well on all sides. Remove from the pan and set aside. Add the onion and cook over a low heat for 10 minutes until soft and translucent. Add the juniper berries and flour and cook for a further 2 minutes. Blend in the balsamic vinegar, red wine and stock, stirring all the time, until you have a smooth, thickened sauce. Add the redcurrant jelly and herbs and return the sausages to the pan. Simmer gently for 15 minutes.

For the mash, place the potatoes in a large pan of salted water and bring to the boil. Simmer until tender, drain very well and purée through a ricer for a very smooth texture. If you do not have a ricer just ensure that you mash the potatoes as smoothly as possible. Season well with sea salt and black pepper and squeeze in the roasted garlic cloves. Add the remaining rapeseed oil and beat in well. Serve with the sausages and sauce.

Perfect Mashed Potato

1kg potatoes, peeled and washed (King Edward, Desirée or Maris Piper)
110g butter
2 tbsp whole milk
2 tbsp double cream
Pinch nutmeg
Sea salt and black pepper

Serves 4 - 6

Cut the potatoes into even sized pieces and place in a large pan of salted water. Bring to the boil and simmer until tender, around 20 – 25 minutes. Drain the potatoes well, return them to the saucepan and shake over a low heat for 30 seconds to remove some of the steam.

Heat the butter, milk and cream in a separate saucepan until the butter is just melted. Mash the potatoes with a masher and add the butter mixture, mixing in well until creamy and fluffy.

Season to taste with nutmeg, sea salt and black pepper.

Sausage, Shallot and Borlotti Bean Soup

2 tbsp rapeseed oil
12 shallots, peeled and left whole
8 Toulouse or spicy sausages
1 carrot, peeled and finely diced
3 cloves garlic, peeled and finely chopped
1 x 400g tin chopped plum tomatoes
½ tbsp tomato purée
1 x 400g tin borlotti beans, drained and rinsed
55ml red wine
700 ml chicken stock
1 bay leaf
1 tsp caster sugar
150g Savoy cabbage, finely shredded
2 tbsp parsley, finely chopped, plus extra to garnish
Sea salt and black pepper

Serves 4 - 6

Heat the rapeseed oil in a heavy-based sauté pan or saucepan. Add the shallots and sausages and sauté for 5 – 10 minutes, browning them all over. Add the carrots and sauté for a further 3 minutes. Add the garlic and cook for 30 seconds, then add the tinned tomatoes, tomato purée, borlotti beans, wine, stock, sugar and bay leaf. Season well with sea salt and black pepper. Bring to the boil and simmer for 15 minutes on a low heat. If the soup becomes too thick, add a little more stock, and then add the shredded cabbage and the parsley. Mix well and cook for a further 5 minutes, until the cabbage is just cooked.

Remove the sausages and slice each one into three. Divide between warmed serving bowls and pour over all the bean soup. Garnish with a little more parsley and serve with warm bread.

Spicy Sausage Pizza with Mozzarella and Basil

4 spicy sausages,
grilled and sliced
225g good quality mozzarella
20 fresh basil leaves
Rapeseed oil

For the pizza bases
350g strong white flour,
plus extra for kneading
2 tsp easy blend dried yeast
1 tsp sea salt
2 tbsp rapeseed oil
1 tsp clear honey
220ml lukewarm water

For the tomato sauce
2 tbsp rapeseed oil
2 cloves garlic,
peeled and crushed
2 x 400g tins plum tomatoes
Handful basil leaves, roughly torn

Serves 4

Preheat the oven to 220°C/425°F/Gas Mark 7

Preheat the grill
Sift the flour, yeast and salt into a bowl, make a well in the centre and add the rapeseed oil. Mix the honey into the lukewarm water, pour the water into the well and mix into a dough, adding a little more water if there are any dry bits left in the bowl. Knead the dough on a lightly floured surface for 5 minutes until it starts to become smooth and shiny. Place the dough in a clean, lightly oiled bowl and cover with cling film. Leave in a warm place to rise for about one hour, until doubled in size.

Meanwhile grill the spicy sausages for 10 minutes under the preheated grill, turning occasionally until lightly browned on all sides and just cooked through. Remove, slice and set aside.

Next prepare the tomato sauce. Heat the rapeseed oil in a frying pan, add the garlic and fry for 30 seconds. Add the tomatoes and basil, season as required and simmer for 10 minutes on a low heat. The sauce needs to be thick enough to spread on the pizza bases. Remove from the heat and allow to cool.

Place the dough on a lightly floured surface and knead for a further minute to remove any large pockets of air. Divide the dough in half and roll each piece out into a circle that is approximately 25cm / 10 inches in diameter. Finish stretching it with your hands, working from the centre to push the dough out; you want a thin-based pizza with slightly raised edges.

Now carefully lift the pizza dough onto two lightly greased baking sheets. Spread with the tomato sauce and top with the sliced sausage. Tear the mozzarella into pieces and scatter these over the pizzas with the basil leaves. Drizzle with rapeseed oil and bake in the preheated oven for 12 - 15 minutes until the crust is golden brown and the mozzarella is golden and bubbling. Serve with a crunchy green salad.

Sausage Meatballs with Sage and Spaghetti Carbonara

500g good quality sausage meat
55g breadcrumbs
2 tbsp sage, finely chopped
3 large egg yolks
1 tbsp rapeseed oil
4 rashers streaky bacon, sliced
110g mushrooms, cut into slices
3 cloves garlic,
peeled and crushed
450g dried spaghetti
1 whole egg, beaten
150ml single cream
Zest of 1 lemon
150g Parmesan or
mature Cheddar cheese, grated
3 tbsp flat leaf parsley,
finely chopped
Sea salt and black pepper

Serves 6 - 8

In a bowl mix the sausage meat together well with the breadcrumbs, chopped sage, black pepper and the beaten egg. Form the mixture into little meatballs.

Heat a large frying pan and add a good splash of oil, fry the meatballs until brown all over. Cook gently for a further 5 minutes and remove, keep warm. Fry the bacon for a couple of minutes, add the mushrooms and sauté for a further 2 minutes, add the garlic and remove from the heat.

Meanwhile, bring a large pan of salted water to the boil, add the spaghetti, stir well and cook for 10 - 12 minutes or until al dente.

Mix together the egg yolks, cream and half of the mature Cheddar cheese, lemon zest and parsley. When the pasta is cooked, drain, reserving a little of the cooking water and immediately toss it with the egg mixture, place back in the pasta pan and then add the meatball mixture. This should be enough heat to cook the egg mixture without scrambling it, if the mixture is a little sticky add some of the reserved cooking liquor, to loosen the mixture. Mix together. Sprinkle with the rest of the cheese.

Eat with green salad and chunky bread and crispy chards of streaky bacon.

Sausage Eggs Benedict

8 good quality pork sausages
8 eggs
1 tsp white wine vinegar
4 English muffins
Softened butter

For the hollandaise sauce
4 egg yolks
2 tbsp lemon juice
250g unsalted butter,
cut into small dice and chilled
Cayenne pepper
Sea salt & black pepper (optional)

Serves 4

Preheat the grill

First make the hollandaise sauce. Place the egg yolks and lemon juice in a fairly large bowl and season. Whisk all the ingredients until they have blended together. Place over a pan of just simmering water, making sure that the bowl is not in contact with the water. Whisk in the butter, a few cubes at a time, until the sauce begins to thicken. Continue adding the butter, whisking all the time and adding a splash of water if the hollandaise looks like it is becoming too thick. If the sauce begins to separate, remove from the heat immediately and add a teaspoon of cold water to the mixture.

Once all of the butter has been incorporated season to taste with sea salt and black pepper, if required and lemon juice. Remove from the heat and keep the hollandaise warm.

Next, prepare the eggs and sausages. Preheat the grill to a moderate heat and grill the sausages for 10 – 15 minutes. At the same time, poach the eggs in a large saucepan of barely simmering water to which you have added the white wine vinegar. You will have to do this in two batches. When the eggs and sausages are almost ready, cut the muffins in half and place them in the toaster or under the grill. When the muffins have been lightly toasted, butter them generously and place in the middle of a warmed plate.

Remove the sausages from the grill and place on top of each half muffin. Place a poached egg on top of the sausage and finally spoon the warmed hollandaise sauce over the egg. Sprinkle with cayenne pepper and serve immediately.

Sausage, Sage and Onion Burgers with Spiced Apples and Sweet Potato Chips

3 tbsp rapeseed oil
1 onion, peeled and very finely chopped
450g good quality sausage meat
3 tbsp fresh sage leaves, finely chopped

For the sweet potato chips
4 sweet potatoes, scrubbed and cut into wedges
2 tbsp rapeseed oil
Sea salt and black pepper

For the spiced apples
2 Cox’s apples, peeled, cored and cut into wedges
30g butter
½ tsp cinnamon
½ tsp mixed spice
1 tsp soft light brown sugar
½ tsp white wine vinegar

Serves 4

Preheat the oven to 180°C/350°F/Gas Mark 5

Preheat barbecue/grill

First make the burgers, heat 1 tablespoon of the rapeseed oil in a small saucepan, add the onion and stir well. Cover and cook for 5 minutes, until the onion has softened, but do not allow to brown. Remove to a mixing bowl and leave to cool. Once cool, mix in the sausage meat, chopped sage and a little freshly ground black pepper. Mix well and form the mixture into 4 burger-shaped patties.

For the sweet potato chips, drizzle rapeseed oil over the sweet potatoes in a large bowl so that they are all well coated. Season with black pepper and place in a roasting tin. Roast in the preheated oven for 30 – 35 minutes until cooked through and golden brown around the edges. Season with sea salt and keep warm.

For the spiced apple wedges, melt the butter in a small frying pan. Add the apple wedges, spices, sugar, white wine vinegar and stir over a low heat until the apples are caramelised and soft, around 5 minutes.

Brush the sausage burgers with the remaining rapeseed oil and cook on a hot barbecue for 5 – 10 minutes on each side, until cooked through. Serve with the apple wedges and sweet potato chips.

Grandma Jessie's Sausage and Apple Pie

1 x 500g pack good quality puff pastry
3 tbsp sage leaves, finely chopped
450g sausage meat
Pinch ground nutmeg
2 large Cox's or similar sharp tasting apples, peeled, cored and thinly sliced
Beaten egg to glaze
Sea salt and black pepper

Serves 4 - 6

Preheat oven to 220°C/450°F/Gas Mark 7

Roll out half the pastry and use it to line a 23cm / 9 in pie plate. Mix the chopped sage into the sausage meat and season well with sea salt, black pepper and the ground nutmeg. Place half of the sausage meat over the pastry base, leaving a border around the edge. Cover with the thinly sliced apples, then top with the rest of the sausage meat mixture. Roll out the rest of the pastry. Brush the border of the bottom half of the pie with the beaten egg and cover with the remaining pastry, pressing down well to seal. Crimp the edges of the pie and cut a cross in the centre for the steam to escape whilst cooking. Place in the fridge for 30 minutes.

Brush the pie with the remaining beaten egg and cook in the preheated oven for 10 minutes, before turning the heat down to 180°C/350°F/Gas Mark 4 and cooking for a further 30 - 40 minutes, until puffed up and golden brown. Leave for 10 minutes before serving.

Sausage and Lentil Salad with Roasted Squash

For the roasted squash
1 butternut squash, peeled, deseeded and cut into chunks
2 garlic cloves, peeled and finely chopped
½ red chilli, deseeded and finely chopped
2 tbsp rapeseed oil, plus extra for drizzling
Sea salt and black pepper

For the lentil salad
2 tbsp rapeseed oil
1 tbsp balsamic vinegar
110g puy lentils, cooked
180g green beans, blanched, refreshed and chopped
1 tbsp parsley, finely chopped
1 tbsp chives, finely chopped
1 tbsp coriander, finely chopped
8 good quality pork sausages

Serves 4

Preheat oven to 220°C/450°F/Gas Mark 7

Put the butternut squash into a bowl, add the garlic, chilli and rapeseed oil, season with sea salt and black pepper and mix well. Tip onto a baking tray and roast in the preheated oven for 25 – 30 minutes until softened and golden. Remove from the oven and set aside.

For the lentil salad, mix all the ingredients together in a mixing bowl and season with sea salt and black pepper.

Grill the sausages on a medium setting for 10 – 15 minutes, until lightly browned, cool slightly and cut into slices.

Divide the lentil salad between 4 plates and top with slices of hot sausage and roasted squash. Drizzle with rapeseed oil before serving.

Lincolnshire Sausages with Flageolet Bean Cassoulet and Garlic Crostini

8 Lincolnshire sausages
1 tbsp olive oil
8 shallots, peeled and left whole
1 carrot, peeled and diced
1 stick celery, diced
1 garlic clove, peeled and crushed
1 sprig rosemary
1 bay leaf
100ml white wine
150ml chicken stock
250g fresh flageolet beans
2 tins chopped tomatoes
1 tbsp redcurrant jelly
50g pitted olives
1tbsp parsley, finely chopped
For the garlic crostini
8 slices baguette
60g butter, softened
2 cloves garlic, peeled and crushed

Serves 4

Heat the oil in a frying pan and brown the sausages on all sides. Remove from the pan and reserve. Add the shallots, carrots and celery to the pan and sauté for 5 minutes, then add the garlic, rosemary and bay leaf and cook for a further minute.

Add the wine and stock, bring to the boil, then add the flageolet beans, tomatoes and redcurrant jelly. Return the sausages to the pan and simmer for 30 - 40 minutes, until the sauce has thickened and the beans are soft and cooked through. Add the olives and cook for a further five minutes. Check the seasoning, remembering the olives are salty, and adjust as necessary.

For the crostini, mix together the crushed garlic and softened butter, and season with sea salt and black pepper. Spread the garlic butter onto both sides of the baguette slices, and grill each side until golden.

Sprinkle the parsley over the cassoulet and serve with the garlic crostini.

Smoky Cocktail Sausage Kebabs with Tomato and Sour Cream Dip

3 tbsp tomato ketchup
2 tbsp malt vinegar
1 tbsp light brown sugar
½ tsp smoked paprika
1 tsp thyme leaves, finely chopped
Dash Worcestershire sauce
450g (30) cocktail sausages
18 cherry tomatoes
2 green peppers, deseeded and cut into 2cm dice
3 Cox's apples, cored and cut into dice
Sea salt and black pepper


For the tomato and sour cream dip
1 tomato, finely chopped
Juice of ½ lemon
½ tsp caster sugar
Dash Worcestershire sauce
4 spring onions, trimmed and finely chopped
1 small tub sour cream
Sea salt and black pepper

Makes 10 kebabs

You will also need
10 wooden skewers

Method:

Mix the ketchup, vinegar, sugar, paprika and thyme leaves in a small casserole dish and add the sausages, coat well. Season and cover, place in the fridge to marinate for an hour.

Meanwhile prepare the tomato and sour cream dip. Mix together the chopped tomatoes, lemon juice and sugar and season with sea salt and black pepper. Leave to stand for 15 minutes. Add the Worcestershire sauce, spring onions, and sour cream, mix together, season and refrigerate until required.

Place 3 sausages onto each skewer alternating with the peppers, apple and cherry tomatoes. Cook for 10 - 15 minutes either on a barbecue or under a preheated grill, turning regularly and coat with any remaining marinade.

Serve the kebabs with the tomato and sour cream dip, a mixed salad and pitta breads

Relishes

Warm Fig and Mustard Seed Chutney

1 tbsp rapeseed oil
2 large onions, peeled and finely chopped
200g dried, ready-to-eat figs, finely chopped
500g Cox’s apples, peeled, cored and finely chopped
5cm piece fresh ginger, peeled and finely chopped
2 tsp black mustard seeds
Pinch cinnamon
Pinch nutmeg
1 tsp sea salt
400ml cider vinegar
Juice of 1 lemon
400g soft light brown sugar

Makes approximately 1kg of chutney

Heat the rapeseed oil in a large, wide pan and add the onion. Sauté for 5 – 10 minutes, until softened, then add the figs, apples, ginger, mustard seeds, spices, salt, vinegar and lemon juice. Bring to the boil, stirring, and boil for 10 minutes.

Add the sugar and stir to dissolve. Simmer for 20 – 30 minutes, stirring occasionally, until the chutney has thickened.

Spoon into sterilised jars, seal and label. The chutney will keep in a cool, dark place for 6 months.

Red Onion and Rosemary Jam

1kg red onions, peeled and finely sliced
4 tbsp rapeseed oil
110g butter
150g caster sugar
150ml red wine
150ml red wine vinegar
2 tbsp port
2 sprigs rosemary
Sea salt and black pepper

Heat the rapeseed oil and butter in a large saucepan. Add the onions and sugar and stir until well coated in the butter.

Reduce the heat and cook the onions for 10 minutes, stirring occasionally, until soft and just beginning to caramelise. Pour in the red wine, vinegar and port, add the rosemary and season with sea salt and black pepper. Simmer for 10 minutes until the onions are completely soft.

Remove from the heat, discard the rosemary sprigs and allow to cool.

Use immediately or seal in sterilised jars. The jam will keep in the fridge for 2 weeks.

Sweet Piccalilli

2 cauliflowers, broken into small florets
2 onions, peeled and finely chopped
1 litre malt vinegar
½ tsp nutmeg
½ tsp allspice
1 cucumber, cut into 1cm slices then quartered
450g runner beans, thickly sliced
340g caster sugar
3 cloves garlic, peeled and finely chopped
1 tsp sea salt
3 tbsp English mustard powder
½ tbsp turmeric
1 tbsp ginger
5 tbsp plain flour
100ml cider vinegar
3 tbsp water

Makes approximately 2kg of sweet piccalilli.

Place the cauliflower, onions, vinegar, nutmeg and allspice in a large pan and bring to the boil. Cover and simmer for 8 minutes. Now take the lid off and stir in the cucumber, runner beans and sugar. Add the garlic and a teaspoon of salt. Bring the mixture up to simmering point again, cover and cook for a further 4 minutes. The vegetables should still be slightly crisp.

Drain the vegetables in a colander and reserve the liquid. Mix together the mustard powder, turmeric, ginger and flour in a bowl. Gradually mix in the cider vinegar and the 3 tablespoons of water until the mixture becomes a loose paste, stir and transfer to a saucepan. Bring to the boil, whisk and gradually add the hot reserved liquid. Simmer for 5 minutes. Place the vegetables in a large bowl and pour over the sauce. Stir well to mix then spoon into warmed, dry, screw top jars. Keep for 3 months in a cool, dark place before eating.

Leave to cool, remove the muslin spice bag, season the ketchup with sea salt to taste and pour into sterilised bottles. Seal and store in the fridge.

Rhubarb, Ginger and Sweet Chilli Relish

500g rhubarb 2 shallots, peeled and finely chopped
100ml cider vinegar
1cm piece fresh ginger, peeled and finely chopped
200g soft light brown sugar
1 red chilli, deseeded and finely chopped
Sea salt and black pepper

Wash and trim the rhubarb, then slice it into 2cm pieces. Place the shallots, cider vinegar, ginger and sugar in a pan and season with sea salt and black pepper. Bring to the boil for 5 minutes, then add the rhubarb and red chilli. Reduce the heat and simmer for 20 minutes or until slightly thickened.

If you are making the relish to use at a later date, you can put it in a sterilised jar whilst still hot and store in a cool, dark place.

Butternut Squash and Apple Chutney

1.5kg butternut squash, peeled and seeds removed
2 tbsp rapeseed oil
2 large onions, peeled and finely chopped
1 tbsp fresh ginger, peeled and grated
½ tbsp brown mustard seeds
½ tbsp cumin seeds
2 large cooking apples, peeled, cored and diced
500g soft light brown sugar
750ml cider vinegar

Makes approximately 1kg of chutney

Cut the squash into 2cm pieces. Heat the rapeseed oil in a large pan and add the onions, ginger, mustard seeds and cumin seeds. Fry on a gentle heat for 5 minutes, stirring occasionally, until soft but not browned.

Add the squash and the rest of the ingredients and bring to the boil. Reduce the heat and simmer gently, uncovered, for about 45 – 60 minutes or until the chutney has thickened.

Serve warm, or seal in sterilised jars. The chutney can be stored in a cool, dry place for up to 6 months.