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Beetroot, strawberry and cherry salad with oregano dressing

Beetroot, strawberry and cherry salad with oregano dressing

Fresh orange and date cake with raw almonds and Moroccan dressing

Fresh orange and date cake with raw almonds and Moroccan dressing

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Lemony salsa and steamed artichokes

Lemony salsa and steamed artichokes

Raspberries in pernod

Raspberries in pernod

Christmas gammon relish

Christmas gammon relish

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Christmas gammon relish

Serves 10

Difficulty Easy

Prep Time 15 minutes

Ingredients

Extra virgin olive oil
2 red onions, sliced
1 T grated fresh ginger
2 x 100 g packets dried cranberries
30 g brown sugar
sweet chilli sauce
60 g wholegrain mustard
4 T verjuice
1 T Moroccan paste
Sea salt and freshly ground black pepper

Method

1. Drizzle a little olive oil in a large saucepan with. Place over a medium heat and cook the onion, ginger and cranberries with the sugar until cooked and caramelised. Add some chilli sauce, the mustard, verjuice and paste, and cook through for 2 minutes.

2. Season to taste. Transfer into a sterilised, sealed jar, and cool. Once opened, keep refrigerated.

3. Serve with hot or cold cooked ham, chicken, turkey or beef. It’s also great with smoked sausages or as a spread on sandwiches.

Per serving: 649kJ, 1g protein, 6.4g fat, 23g carbs