Green Tomato Chutney

Ingredients
2.25kg Tomatoes (green are best and you need to cut them into 8 wedges)
600ml Malt Vinegar
5 Large Onions (finely chopped)
225g Raisins
450g Sultanas
350g Demerara Sugar
25g Salt
4 Teaspoons Mixed Spice
4 Teaspoons Ground Cinnamon
2 Teaspoons Ground Ginger

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
Sterile Jars

The Good Bit

1. put your tomatoes and vinegar in the pan and simmer over a low heat for 30 minutes, then add the onions, raisins and sultanas and continue simmering for another 30 minutes.
2. Now add the sugar, salt and spices and keep on a low simmer for a further 1 1/2 hours until you have a nice thick chutney. Leave to cool slightly before putting in sterile jars

Makes 1.5 kg

Spring Onion Sauce

Ingredients
3 Tablespoons Spring Onions (finely chopped)
3 Tablespoons Fresh Ginger (grated)
2 Teaspoons Salt
1 Teaspoon Light Soy Sauce
3 Tablespoons Sunflower Oil (or peanut for authenticity)

Equipment
1 SHARP Knife
1 Chopping Board
1 Sauce Pan
1 Heatproof Mixing Bowl

The Good Bit

1. Place all the ingredients apart from the oil in the mixing bowl.
   
2. Heat up the oil in the sauce pan until it begins to smoke then pour it over the other ingredients in the mixing bowl. Leave to stand for 2-3 hours to let the flavours infuse.
   

Curry Paste

Ingredients
50g Coriander seeds
4 Tablespoons Cumin Seeds
2 Tablespoons Fennel Seeds
2 Tablespoons Fenugreek seeds
4 Dried red Chillies
5 Curry Leaves
1 Tablespoon Chilli Powder
1 Tablespoon Ground Turmeric
150ml White Wine Vinegar
250ml Vegetable Oil

Equipment
1 Wok
1 Mixing Bowl
1 Spoon
2 Air Tight Jam Jars
Pestle and Mortar/Spice Mill

The Good Bit

1. Grind all the whole spices using the mill or mortar, then place in your mixing bowl along with the rest of the powdered spices and mix well, stir in the wine vinegar and add 5 tablespoons of water.
2. Heat the oil in the wok then pour in the spice mix and cook for about 10 minutes until all the water has been absorbed, when the oil rises to the top, it's done. allow to cool and then pour into your jars and keep in the fridge.

Makes 2 jars

Tikka Paste

Ingredients
2 Tablespoons Coriander seeds
2 Tablespoons cumin seeds
1 1/2 Tablespoons Garlic Powder
2 Tablespoons Paprika
1 Tablespoons Garam Masala
1 Tablespoons Ground Ginger
1 Tablespoon Dried Mint
2 Teaspoons Chilli Powder
1/2 Teaspoons Turmeric
Pinch of Salt
1 Teaspoon Lemon Juice
150ml White Wine Vinegar
150ml vegetable Oil
A Few Drops Red and Yellow Food Colouring

Equipment
1 Wok
1 Mixing Bowl
2 Air Tight Jam Jars
Pestle and Mortar/Spice mill
1 Spoon

The Good Bit

1. Grind the coriander and cumin seeds until they make a fine powder, add to the mixing bowl, add the rest of the spices and stir well. Mix in the lemon juice and a few drops of each food colouring, then add 2 tablespoons of water and the vinegar until you have a thin paste.
2. Now transfer the mixture to the wok with the oil in it and heat, stirring occasionally and cook for about 10 minutes, once the oil floats to the top the sauce is done, spoon into the jars once cool and store in the fridge.

Makes 2 Jars

Sauce

Ingredients
175ml Milk
30g Butter
60g Button Mushrooms (cleaned and sliced)
1 Tablespoon Plain Flour (level)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Sauce Pan
1 Wooden Spoon

The Good Bit

1. Melt the butter in a saucepan gently then cook the mushrooms for 2-3 minutes, next add the flour and cook for a further minute, stirring all the time.
2. Now gradually add the milk and bring to the boil (if you've been cooking meat or vegetables, any juice/stock you have left in any pans is a lovely addition) Keep on stirring until the sauce thickens, season and serve.
   

Tomato Salsa

Ingredients
6 Tomatoes (skinned, seeded and diced)
1 Handful Fresh Basil (shredded finely, no stalks)
25g Black Olives (thinly sliced)
3 Shallots (thinly sliced)
2 Cloves Garlic (very finely sliced)
3 Tablespoons Balsamic Vinegar
1 Tablespoon Extra Virgin Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit

1. Mix together all your ingredients and serve immediately.

Mexican Salsa

Ingredients
6 Tomatoes (skinned seeded and diced)
2 Cloves Garlic (crushed)
1 Red Onion (finely sliced)
4 Tablespoons Fresh Coriander (roughly chopped)
1 Lime (juiced)
2 Green Chillies (seeded and finely sliced)
Salt and Pepper

Equipment
1 Mixing Bowl
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Juicer

The Good Bit

1. Mix all your ingredients together in your bowl and chill in the fridge for an hour or so before use. Excellent with nachos or served at a BBQ