Shallot Relish with Spicy Wedges

Name: Shallot Relish with Spicy Wedges
Prep time: 15 minutes
Cook time: 1 hour
Yield: 2 Servings
Cuisine: British
Ingredients: 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; 2 baking potatoes, chopped into wedges; 1 tsp smoked paprika; 1 tsp ground coriander; 2 tsps olive oil

preparation 15 minutes
cook time 1 hour
Serves 2

Ingredients Method

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

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.

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