Ingredients
For the fruit compote
2 apples, chopped
1 onion, chopped
150g/5¼oz raisins
1 banana
6 tomatoes
1 garlic clove, crushed
1 red chilli, de-seeded and chopped
white wine vinegar, to taste
caster sugar, to taste
For the pickle
25g/1oz butter
1 cauliflower, chopped into florets
4 Granny Smith apples, cored and chopped
400g/14¼ oz onions, chopped
150g/5¼ oz golden raisins
100ml/3½fl oz white wine vinegar
50g/1¾oz muscovado sugar
50g/1¾oz molasses
Method
1. Prepare the fruit compote by placing all the ingredients, except the vinegar and sugar, in a large saucepan. Heat gently until the fruit is soft and stewed. Taste and adjust the seasoning - adding sugar if it's too savoury, vinegar if it's too sweet. Set aside.
2. For the pickle, heat the butter in a heavy pan.
3. Add the fruit, vegetables, vinegar, sugar and molasses and bring to the boil, stirring occasionally to dissolve the sugar.
4. Tip in the fruit compote and simmer gently for 20 minutes.
5. Leave to cool then decant into sterilised preserving jars. The flavour will improve over time.
6. For non-vegetarians it is a good accompaniment to slices of roast beef and chicken liver parfait.
