2 onions chopped 1 tbsp Rapeseed oil 500g Tomatoes Chopped 500g Courgettes Diced 300 ml White Wine Vinegar 1 tbsp Tomato Puree 2 Granny Smith Apples Peeled and Diced 250 g Brown Sugar 2 tbsp Mixed Spice 1 tbsp Mustard Seeds 1 tsp Root Ginger Grated 4 Garlic Cloves Crushed
Put all the ingredients in a large saucepan. Bring slowly to simmer, stirring to stop the mixture sticking.
Simmer uncovered on a low heat for 2 hours. Until dark and thick. Pour into sterilised jars and leave for 2 – 3 weeks before eating.
Quinoa, Courgette and Feta Salad Serves 2
75 g Quinoa 1 Large Courgette 1tbsp Red Wine Vinegar Rapeseed Oil 2tbsp 4 Spring Onions finely sliced 100 g Cherry Tomatoes halved 100g Feta Cheese 1 Red Chilli Finely Chopped 1tbsp Chopped Parsley
Cook the Quinoa according to pack instructions, then drain under cold water. Drain again. Cut the ends off the courgette then cut into ribbons using a potato peeler. Whisk together the vinegar and oil together and season.
Put the rest of the ingredients in a large bowl then pour over the dressing and carefully toss everything together. Divide into two bowls or plates.