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Jamie Oliver

January 2, 2016

Tomato relish

Super easy tomato relish recipe

Tomato Relish

I didn’t plant my usual cherry tomatoes this year because I was away eating gelato in Italy, but that didn’t stop a few plants just popping up in my garden and producing a few kilos of tomatoes. I had too many hanging around in my fridge just threatening to become mush, so I decided to make a batch of my favourite tomato relish which is super easy to make and tastes amazing.

I follow this recipe from Jamie Oliver (but reduce the amount of sugar to at least 110g) and it always turns out perfectly.


250g red onions, finely sliced
500g mixed tomatoes, roughly chopped
1 red chilli, deseeded and sliced
75ml red wine vinegar
140g brown sugar (or less if you’d prefer)


Put everything in a saucepan, season to taste and stir well to combine. Simmer for 30/40 minutes or until jammy. Pour into a sterilised jar and leave to cool before transferring to the fridge. It will keep for up to four weeks in the fridge.


September 16, 2013

Meat free Monday / Veggie Korma

Photography by David Loftus.

Photography by David Loftus.

This is the curry recipe I’ve been waiting for all Winter.

After seeing it on TV the other night I just had to try it out. It combines my absolute favourite ingredients: chickpeas and sweet potato and has a nice spicy kick to it. I even made the cauliflower “rice” which was so light and fluffy AND made some homemade chapatis which were surprisingly easy. The wholemeal flour really makes a difference.

Find the recipe over at Jamie Oliver’s website.