Beetroot and apple jam (chutney)
A leg of ham served with plenty of bread, salad greens and a set of Warren Elwin’s accompaniments makes a casual buffet meal. They’re also handy fridge fixings for holiday sandwiches.
- Peel and grate beetroot and apples into a saucepan. Add ginger powder, chilli powder, honey, salt, the zest of 1 orange and the juice of 2 and cider vinegar.
- Tie a small bunch of thyme, bay leaves, kaffir lime leaves, cloves and a star anise into a muslin bag and add to the mixture.
- Simmer the mixture over a low heat until it reduces and thickens into a jam-like consistency.
- Remove the herbs and store in the refrigerator, or seal into hot jars and gift as tasty Christmas chutney.