Head chef David Witnall

Jesse's 14 Black Jack St, Cirencester GL7 2AA

Phone:01285 641497

There are quiet a few ingredients but the taste is worth it especially with a fry up!

2 tbsp oil 1 kilo ripe tomatoes (diced) 1 large onion (diced) 500g Bramley apple (diced) 2 red chillies (finely diced) 125g de-stoned prunes (diced) 125g sultanas 6 white whole peppercorns 500gm brown sugar ½ tsp English mustard powder 1tsp mace 4 bay leaves 1 stick cinnamon 4 cloves 2 star anise 250ml white wine vinegar 250ml malt vinegar 25ml dark soy sauce 4 drops tabasco

In a large saucepan sweat down the onion, chilli, tomatoes and apple for five minutes. Add the dried fruit and the dry ingredients, sweat for a further five minutes,

Add the wet ingredients and cover.

Simmer until the moisture is nearly evaporated Allow mixture to cool. Blend with a hand mixer or food processor Bottle in sterilised kilner jars or jam jars.