300g diced shallots
400g diced cooking apple
200g chopped cauliflower
200g diced tomato
80g raisins
50g dice dates
8g Maldon salt
2g ground cinnamon
12g mustard seed
3g mustard powder
2g ground ginger
15g finely diced fresh ginger
200ml malt vinegar
150g of dark brown sugar
30g barley malt extract
20g tomato purée
8g onion powder
Place all the ingredients into a large pan and bring to a rapid simmer. Reduce the heat to a gentle simmer, cover with a lid, and cook for 1½ hours, stirring every 15–20 minutes. Remove the lid towards the end and continue to cook until the mixture is thick and well reduced.
300g diced shallots
400g diced cooking apple
200g chopped cauliflower
200g diced tomato
80g raisins
50g dice dates
8g Maldon salt
2g ground cinnamon
12g mustard seed
3g mustard powder
2g ground ginger
15g finely diced fresh ginger
200ml malt vinegar
150g of dark brown sugar
30g barley malt extract
20g tomato purée
8g onion powder
Place all the ingredients into a large pan and bring to a rapid simmer. Reduce the heat to a gentle simmer, cover with a lid, and cook for 1½ hours, stirring every 15–20 minutes. Remove the lid towards the end and continue to cook until the mixture is thick and well reduced.
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