Tomato & Chilli Jam

This jam is indispensable in my kitchens both at home and at work. It’s great on toast with a fried egg on top, lavished on a slice of roast leg of lamb or pork, or used to glaze a fillet of fish or fowl under the grill. Spread on to bruschetta before adding pink-fried chicken livers, it lifts the whole dish – especially if you sprinkle fresh coriander on top. Or eat it with goat’s cheese and rocket in a sandwich.