Shallot Relish with Spicy Wedges

15 minutes prep, 1 hour cook

Serves 2

Ingredients

For the relish:

500g tomatoes, skinned and chopped

250g cooking apples, peeled cored and chopped

150g muscovado sugar

10 shallots, peeled and quartered

1 green pepper, deseeded and chopped

2 tsps salt

1cm root ginger, finely grated

200ml cider vinegar

For the wedges:

2 baking potatoes, chopped into wedges

1 tsp smoked paprika

1 tsp ground coriander

2 tsps olive oil

Method

Place all of the relish ingredients into a large pan and bring to the boil then simmer for 1 hour until the juices have reduced and are syrupy.

To make the wedges, heat the oven to 220°C/425°F/Gas Mark 7. In a bowl mix together the wedges, paprika, coriander and oil along with a pinch of salt until the potatoes are well coated. Tip into a baking tray and cook for 40 minutes until crisp and cooked through. Serve the wedges with a good dollop of relish.

To store the relish sterilise jars by running them through a hot wash in your dish washer or boiling in a pan of water for 10 minutes. Also great with cheese, cold meats or with sausages. The flavour will improve if kept for a few weeks. Once open keep in the fridge.