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Two ways with jam

Fig jam caramelized onions & steak sand­wich

Fry 150g sliced ba­con un­til crisp. Set aside. Grid­dle 4 small steaks and leave to rest. Mean­while, heat a heavy-based pot and add 3 tbsp but­ter. Slice two onions into rings and toss in. Cook cov­ered over a low heat un­til soft­ened (about 15 min), stir through 1 tbsp red wine vine­gar and ¼ cup fig jam and cook an­other 5 min. Sea­son; set aside to cool. Cut a baguette into 4 pieces and slice each piece in half, but not all the way through. Place a lit­tle of the onion on the base of each baguette, top with baby gem let­tuce leaves and slices of to­mato. Sea­son, and add the ba­con and steak, fin­ish­ing off with more onion jam. Serve with chilli sauce. Serves 4

Rasp­berry jam short­bread cook­ies

Pre­heat the oven to 160ºC. Line 2 bak­ing sheets with bak­ing pa­per. Cream 180g soft­ened but­ter and 120g cas­tor sugar un­til pale and fluffy. Sift in 225g plain flour, 60g corn­flour and a pinch of salt. Stir to com­bine, then stir through 2-3 tbsp milk. This will make a soft dough. Roll the dough out be­tween 2 sheets of cling­film, re­frig­er­ate for 10 min, then cut into rounds us­ing a cookie cut­ter. Make a small in­dent in the mid­dle of each round and fill with a lit­tle rasp­berry jam. Bake for 20 min and al­low to cool on wire racks. Dust with ic­ing sugar. Makes 20

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