Anyway I used my other talent and I made lots of jam! This recipe is really bloody delicious and is just generally an awesome thing to have in the fridge to go with snacks and on the side or in meals to add a spicy amazingness. I hear from my friend Anna that it goes nicely with a block of cheese!
The recipe is from Diva by Victoria Blashford-Snell a famous local chef to us in Dorset who's book is totally fab. This is exactly her recipe but I added some lemongrass too to make it even more asiany. The photos are from the countryside shoot I did at my parents home in Dorset with my friend and super star photographer Aneta Mak.
500g ripe tomatoes chopped
4 red chillies, seeded and chopped
4 garlic cloves
5cm piece of ginger, chopped
2 stalks of lemongrass peeled and chopped
2 tbsp Thai fish sauce
300g soft brown sugar
100ml red wine vinegar
3 fresh Thai lime leaves (or dried if you can't get fresh)
Place half the tomatoes, the chilli, garlic, ginger, lemongrass and fish sauce in a food processor and blend to a puree.
Place the puree in a heavy-based saucepan with the sugar, vinegar, lime leaves and raisins and bring to the boil slowly, stirring.
Chop the rest of the tomatoes up into small squares and add to the jam once it has come to the boil along with the outer leaves of the lemongrass.
Simmer gently for 45 minutes, stirring occasionally. If the tomatoes are very watery it may need longer, but the jam will thicken when cold. Remove the lime leaves and the lemongrass stalks and when cool pour into steralised jars and keep in the fridge. It should last for months if sealed tightly.
Buy some pretty jars and some ribbon or nice string with labels to give a more personal pretty touch. I use Weck jars because they are really cute. Happy present giving!