Brioche breakfast rolls with home-made relish

Makes two large jars of chutney.

Recipe for breakfast rolls serves 4

You will need:

• 3 tablespoons of olive oil

• 1 large onion, finely diced

• 3 cloves of garlic, crushed

• 1in-piece of fresh ginger, peeled and grated

• 5 tablespoons of raisins

• 10 pitted dates

• ½ tablespoon of cinnamon

• 1 tablespoon of mustard

• 1 tablespoon of ground coriander

• 2 star anise

• 2 cloves (pinch the tops off and sprinkle in; discard the rest)

• 3 tablespoons of tomato paste

• 200g brown sugar

• 100ml cider vinegar

• 2 x 400g tins of tomatoes

• 4 brioche buns

• Sausages, rashers, pudding and fried eggs, to serve

1 To make the relish, heat the olive oil in a large pot and add the finely diced onion, the crushed garlic and the grated fresh ginger. Stir over a medium heat to soften, then add the raisins, the dates, the cinnamon, the mustard, the ground coriander, the star anise and the cloves.

2 Stir together and cook for a few minutes, then add the tomato paste, the brown sugar, the cider vinegar and the tinned tomatoes. Allow the mixture to bubble, then reduce the heat, and simmer for about an hour, or until the relish has thickened and the dates have broken down.

3 Allow the relish to cool, and store it in clean glass jars until it is needed. To assemble the breakfast rolls, put a dollop of relish on the base of each brioche bun, then add the cooked sausages, rashers, pudding and fried eggs to each one, and top with more relish and a bun lid.