This fiery, fruit-filled chutney is simple to prepare and a delicious addition to your Rosh Hashanah table.

It’s wonderful with cheese and cold meats or even poached salmon and makes a gorgeous host gift.

There is minimal prep time — especially if you use M&S dried soft apricots and Easy Ginger, which is a huge time saver.


Method:

• Place the apricots, apples, vinegar, onion, both gingers, lemon juice, salt and chilli flakes in a large non-reactiv, heavy bttoommed pan with a lid. (Stainless steel is perfect.)

• Bring the ingredients to a boil then cover with the lid and turn down to a low simmer. Leave to cook for 10 minutes or until everything is starting to soften.

• Add the sugar, stir to combine and cook over a low heat for about 15 – 20 minutes, stirring so it doesn’t catch.

• It will thicken as it cooks. To tell if it’s ready draw a heatproof spatula or wooden spoon through the mixture. It will leave the relish separated and the pan clean.

• Stir in the honey and then pot in sterilised jars if planning to give as a gift or storing for any length of time.

• To sterilise ther jars: Heat your oven to 160°C - 180°C (140°C - 160°C fan). Wash the jars and lids in hot soapy water.(Do one more than you think you need so you have enough.) Do not dry them but instead stand them upside down on a roasting tray while wet.

• Place the tray of clean, wet jars and lids into the hot oven for about 15 mins.

• Spoon the hot preserve into the jars trying not to touch or get any of the mixture onto the rim of the jars as this could introduce bacteria.

• It’s best to fill the jars not quite to the top, leaving about ½ cm gap at the top between the preserve and the lid.

While everything is still hot, cover the jars with their lids or top with wax paper and a piece of cellophane secured tightly with an elastic band and pretty ribbon.

Instagram: victoriaprever