Sour Cherry and Pear Relish
Photography Photography by Aaron McLean.
INGREDIENTS
1 small red onion, finely chopped
2 cloves garlic, finely chopped
270g semi-dried sour cherries
2 pears, peeled, core removed and finely diced
2 cups sugar
1/8 teaspoon ground cloves
1/8 teaspoon red chilli flakes
1 cinnamon stick
½ teaspoon ground coriander
1 teaspoon salt
2/3 cup white wine vinegar
1 cup water
METHOD
Combine all the ingredients in a large saucepan. Bring to the boil, lower the heat and simmer for 2 hours.
Remove the cinnamon stick and process in a food processor until smooth. If you would prefer the relish chunky, then leave out this last step. Pour into sterilised jars. Store in a cool, dark place. Makes 1 litre
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.