Sweet chilli jam

MAKES 1 LITRE

2tbsp coriander roots, roughly chopped

500g long red chillies, roughly chopped

100g green bird’s-eye chillies, roughly chopped 3 garlic bulbs, peeled

1tsp coarse sea salt

1litre white vinegar

1kg caster sugar

2tbsp fish sauce or soy sauce 1tsp table salt

1 stick lemongrass, bruised 5 limes, juiced (skins reserved)

pestle and mortar

Pound the coriander roots, red and green chillies and garlic to a chunky paste in a pestle and mortar or food processor, using the salt as an abrasive.

In a large, deep saucepan, heat the vinegar, sugar, fish sauce, table salt, lemongrass and lime skins on a medium heat until the sugar has dissolved.

Add the paste and stir well, then bring to the boil and simmer for 45-50 minutes until the sugar has caramelised and the sauce is thick (leave a spoon resting against the side of the pan to stop the mixture from bubbling over).To check whether it is ready, place a teaspoon of mixture onto a cold plate, leave for 1 minute, then tilt the plate downwards. Look at the way the jam runs down the plate – it should be thick and slowly trickle rather than pour straight off. If it is still too thin, return to the heat, testing every 10 minutes.

When the mixture is thick enough, leave to cool, then discard the lime and lemongrass and stir in the lime juice. This jam can be kept in the fridge in a sterilised jar for up to two months and benefits from a fresh squirt of lime juice after a week.