Chilli jam ploughman’s

• garlic cloves↗4
• red chillies↗5

  deseeded

• ginger↗5cm piece

  peeled and roughly chopped

• ripe tomatoes↗500g g

  quartered

• soft light brown sugar↗300g g
• cider vinegar↗150ml ml
• mustard seeds1 tsp tsp
• coriander seeds↗1 tsp tsp
• slices of toasted baguette

  to serve

• manchego↗

  cheese or firm goat's cheese, to serve

Step-by-step instructions

1. 1

   Put the garlic, chilli and ginger in a food processor and pulse until blended. Add the tomatoes and pulse until finely chopped. Pour into a saucepan and add the sugar, cider vinegar and the spices. Bring to the boil, then turn down to a simmer. Cook for 45 mins or until thick and syrupy. Pour into sterilised jars with fitted lids. Will keep chilled for 1 month.

2. 2

   Serve the chilli jam with toasted baguette slices and a sharp firm cheese like Manchego or goat’s cheese.