Try these delicious accompaniments! They make lovely gifts, taste so much better than shop-bought stuff & you can bash out all of the above in under 90 mins! Use coconut sugar for a healthier alternative. Making your own preserves mean you can reduce the sugar content & use little tips like adding coconut sugar/ honey/ date syrup to sweeten & chia seeds to help thicken, to make much healthier alternatives.

My favourite chutney of all time is tomato, tamarind chilli chutney. It is tangy, sweet, a little sour & has mild heat. It’s a super addition to your cheeseboard & chums love this one! Tamarind has a sharp sour, slightly sweet flavour & adds a real depth. You can buy it as a paste in supermarkets & on-line. (Tamarind is also an ingredient in HP sauce!).

Don’t forget you can find my favourite recipes in my FREE eBook here.

Tomato Tamarind Chilli Chutney

Preparation time: 20 mins

Cooking time: 20-30 mins

Makes: 1.6kg

Keeps for 9-12 months

Roughly chop tomatoes, and finely dice onions, celery & chillies (I keep the seeds in as I like it HOT!). Put in a preserving pan along with crushed garlic, sultanas, tamarind paste, coconut sugar, salt and cider vinegar.

Simmer and stir for 20-30 mins until the chutney is thick enough for you.

Spoon into sterilised jars with vinegar-proof seals and ta daa! Allow to cool and label up.

Sweet Chilli Dipping Sauce

Preparation time: 10 mins

Cooking time: 10 mins

Makes: 750ml

Keeps for: 6-8 months

Pour rice wine vinegar & coconut sugar in a saucepan. Slowly bring to the boil to dissolve the coconut sugar. Increase the heat & boil for 5 mins to make a syrup.

Add chillies & salt. Cook for a further 4 mins.

Ladle into sterilised jars, cover with vinegar-proof seals. Allow to cool before labelling up.

Teriyaki Sauce

This  oriental sauce is super tasty with poultry, pork, salmon & prawns & a doddle to make! Mirin is easy to get on line or in oriental supermarkets.

Preparation time: 3-4 mins

Cooking time: 8-10 mins

Mix together equal volumes of dark soy, mirin & coconut sugar in a saucepan. Slowly boil to dissolve the sugar. Then simmer.

Pour into sterilised containers and seal. Store in the fridge.

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