Redcurrant & red onion relish

• medium red onions↗2

  peeled and cut into thin wedges

• small red pepper↗1

  seeded and cut into small chunks

• olive oil↗2 tbsp tbsp
• plump red chilli↗1

  seeded and chopped

• large garlic cloves↗2

  chopped

• fresh ginger↗1 small knob

  chopped

• red wine vinegar↗200ml ml
• light muscovado sugar↗140g g
• five spice powder1 tsp tsp
• redcurrants↗200g g

  stripped from stalks

Step-by-step instructions

1. 1

   Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.

2. 2

   Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.

3. 3

   Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.

4. 4

   Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.