Tomato, Apple and Ginger Relish

Peel* and roughly chop the tomatoes. Place the oil in a large heavy based saucepan over medium heat. Add the mustard seeds, turmeric and cumin and cook gently for a few minutes to release the flavours. Add the ginger, apple, garlic and cider vinegar. Cook for another 2-3 minutes. Add the remaining ingredients, bring to the boil, then reduce the heat and simmer for about 1 hour or until thick and reduced. A simmer mat is useful as it helps prevent the relish from catching on the bottom of the pot.

Store in sterilised bottles or jars in the refrigerator. Serve with grilled lamb, chicken, Italian style sausages or with a good hard cheese and some oat biscuits. Makes approximately 3 cups

*To peel fresh tomatoes: Make a small cut with a sharp knife on the base of each tomato. Plunge into boiling water for a brief moment, remove and plunge immediately into cold water. The skins should now peel off easily.

*To toast and grind spices: Heat a small dry pan over a medium heat. Add the spice and toss until fragrant and just starting to darken in colour. Be very careful not to burn as this will make them bitter. Toast one spice at a time rather than combining, as each spice will take a different time to toast.

Tip out onto a plate and allow to cool. Grind in a mortar and pestle or a small coffee grinder, reserved for the purpose.