Hot & sour chilli jam with vegetables

• garlic cloves↗2
• red chillies↗3
• onion↗1

  cut into wedges (skin on)

• olive oil↗2 tbsp tbsp
• light muscovado sugar↗2 tbsp tbsp
• lime juice↗2 tbsp tbsp
• fish sauce↗1 tbsp tbsp
• young spinach↗100g g

  leaves

• French beans↗200g g

  blanched

• carrots↗3

  cut into thin sticks

• cherry tomato↗300g g

  halved

• cucumber↗half a

  cut into sticks

Step-by-step instructions

1. 1

   Preheat the oven to 220C/gas 7/fan 200C. Toss the garlic, chillies and onion in half the oil on a small roasting tin. Roast for 20-25 minutes, until lightly browned (right). Skin the onion and garlic, seed the chillies then blend in a food processor with the remaining oil, sugar, lime juice and fish sauce until you have a chunky sauce. Add 1-2 tbsp of water to thin to a spoonable consistency if needed.

2. 2

   Spoon the jam into a small bowl set on a platter and surround with the vegetables. Ask your guests to help themselves to vegetables, then spoon over the jam.