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Dried Fig, Elderflower & Lemon Relish
Preparation info
- Difficulty
Easy
Appears in
By Peter Gordon
Published 1997
This chunky relish goes really well with roast breast of veal or chicken. The elderflower cordial I use is one that you dilute with water to make a refreshing drink. If you can’t find any, use good-quality honey as a replacement, but adjust the sugar to suit and add some extra lemon zest.
Ingredients
Method
Soak the figs in the vinegar and leave overnight. The next day drain off the vinegar and reserve it. Using a potato peeler, peel the lemons and then juice them. Put the vinegar, lemon peel and juice in a heavy pot and add all the remaining ingredients except the figs and bring to the boil. Boil for 3 minutes before adding the figs and then cook over a moderate heat for 15 minutes, stirring occa