One of Chef Jamie’s firm favourites. Features on our famous Dorset Cheddar Cheese Soufflé dish and works perfectly with cold meats and other cheeses…
INGREDIENTS
- 2 kg Blanched, peeled tomatoes
- 500 g Onion fine diced
- 1 kg Diced cooking apples
- 1 litre Malt vinegar
- 500g Brown sugar
- 2 Lemons, zested and juiced
- ½ Tbspn Ground ginger
- ½ Tbspn Ground nutmeg
- 2 Tbspn Mixed Spices
INSTRUCTIONS
- Sweat down the onions in a thick based pan with a little rapeseed oil and butter.
- Add the rest of the ingredients and cook down over a low heat until the required consistency. It takes approximately 3 hours.