Fruity Tomato Ketchup

 

Ingredients

8 ripe tomatoes

4 yellow peaches

2 onions

3 sticks celery

1 tablespoon oil

500g brown sugar

375 ml white vinegar

10g salt

10g each of powdered, ginger, cloves, nutmeg

A pinch of cumin

Plunge the tomatoes and peaches in boiling water for 30 seconds,refresh in cold water, peel the skins and roughly chop, meanwhile peel and chop the onions and celery. Cook on a low heat in oil, covered with a lid for about 10 minutes. Add the salt and spices turn up the heat. Add the fruits, vinegar and sugar. Cook until syrupy for 1.5  to 2 hours on a low heat. Strain through a sieve and bottle in serialized jars.  Serve with tofu burgers, avocado and alfalfa sprouts.

 

The Great Frog shop relaunch, Carnaby Street

Maple smoked venison, chicory leaves, walnut, roquefort, windfall apple jam, almond dressing

Tofu burgers, avocado, alfalfa sprouts, peach and tomato ketchup

Chili & corn muffins, cream cheese, artichoke hearts

Smoked salmon, Scottish pancakes, dill crème fraiche

 Two Supper food salads in noodle boxes

untill next week "For The Love of Food"

Get well Zac ,

Andy.

Comments

[Rodders-tree]

Hi Andy, guessing I've got the right chef!! Hope all is good with you give us a call would be great to see you, oh and good recipe by the way !!! Spk soon Tree XX

[chef andy campbell]

Oh yes this is me in France tonight, on radio 545 UK time DUBAI EYE you can listen live will blog later
Andy

[Rodders-tree]

hi andy only just got the message we are down in gibraltar at the moment would you believe finally got a boat!!!give us a ring and we'll try to get together rods on 07879063417