Chilli Jam

Top and tail the pimentos, cut in half and strip out pith and seeds, cut into quarters lengthwise and cut into one cm or so strips. Top and tail the chillis, cut in half lengthwise, remove all the seeds, and cut into small slices. Peel the garlic and cut into checks. Cut off a little finger sliced piece of ginger, peel and cut into thin slices.

Put the pimentos, chillis, garlic and ginger into a blender along with 100 ml of wine vinegar. Blend until you have a red mush.

Put the tomatoes into some boiling water, take out and remove skin and the seeds, and put the remainder including the juice into a thick bottomed saucepan. Put the saucepan over a medium heat and use a wooden spoon to slowly mash into a sauce.

Add the red mush to the tomatoes along with four tablespoonfuls of caster sugar and simmer over a low heat for about 45 minutes stirring from time to time. Season with some salt if necessary, turn up the heat and stir frequently until quite sticky and thick for about 15 minutes.