Spiced apple and pear chutney

Ingredients:

■ 900g Bramley apples, peeled, cored and diced

■ 600g pears, peeled cored and diced

■ 2 red onions, peeled and finely chopped

■ 2-3 tbsp sunflower oil

■ 500g light brown soft sugar (muscovado)

■ sea salt to taste

■ 700ml cider vinegar

■ a large pinch of saffron

■ 2 whole star anise

■ 1 tsp ground cinnamon

■ 1 tsp ground nutmeg

■ 2 tbsp grated fresh ginger

■ zest and juice of one orange

Method:

■ In a heavy-based saucepan, heat the sunflower oil and sauté the finely chopped red onion. Sauté until the onion becomes translucent and soft, and then add the prepared Bramley apples and pears.

■ Stir and add the orange juice, cider vinegar, and soft brown sugar. Allow to come to the boil and then reduce the heat to a simmer. Let the fruits become soft and keep stirring to prevent them from sticking to the bottom of the saucepan.

■ After about half an hour add the ground cinnamon, nutmeg and the saffron, along with the grated ginger and orange zest. Stir and allow to cook for a further 20 to 30 minutes, until the chutney is soft and is the consistency that you like. Add the sea salt and stir.

■ Taste the chutney, being careful not to burn your tongue. Pour into sterile jars and allow to cool. The chutney can be eaten with cheese, meats or as a relish in sandwiches.