Rhubarb ketchup

A tangy, sour and spicy ketchup that is very good with a bacon sandwich. • 1tbsp pickling spice • ½tsp each of cumin, black pepper,

mustard and coriander seeds • 4 cloves • 2 small dried chillies • 4 cardamom pods • A few shards of cinnamon bark • 1kg rhubarb, trimmed and chopped

into chunks • 1kg red onions, peeled and diced • 1tbsp finely grated ginger • 800ml (approx) distilled malt vinegar • 200g (approx) bleached sugar • Hearty pinch each of ground nutmeg, ground ginger, mace, ground cloves, salt and black pepper Place all the whole spices in a small piece of cloth and tie tightly with string. Place the spice bag in a preserving pan or large saucepan with the rhubarb, ginger and onions and 200ml of the vinegar and simmer until soft. Remove the spice bag and push the remaining mixture through a sieve with a wooden spoon or use a mouli. Measure the pulp and add 100g sugar and 300ml of vinegar for each 600ml of pulp. Cook the purée, sugar, vinegar, seasoning and ground spices in a pan and cook for around 40 minutes. Skim off any froth that forms and stir frequently. When the mixture has reached a thick, glossy pouring consistency, tip it into hot, sterilised bottles with clips. This will keep well in the fridge, but if you want to store the ketchup for a long time, you can sterilise it first by wrapping each filled bottle in a tea towel and lowering it into a large pan of boiling water. Boil for 10 minutes, remove and place on a wooden board or similar to cool. Finally, tighten the caps and place in the cupboard.