Reader recipe: DB's relish
Bite reader Maureen Skinner has been making this relish for over 20 years. It came from chef Des Britten (hence the name) who found it in his mother’s hand-written recipe book. Maureen loves the simplicity of it and says it can be eaten on/with everything. As Des Britten himself says, it’s a runny relish, kind of sauce-like. Garlic may be added to the ingredients if wished.
- Boil all together for one hour, stirring occasionally.
- Thicken with the cornflour mixed with a little water. Bottle in sterilised jars and seal.
Edmonds Cookbook recommends that relish and chutney jars are not sealed until they are cold (while jams are sealed when hot).