Tomato ketchup – by Skye Gyngell

Ingredients 4kg ripe tomatoes, roughly chopped
11/2 apples (Cox or Pippin will do nicely)
4 onions, peeled and chopped
700g caster sugar
750ml white wine vinegar
Small handful of black peppercorns, cloves, juniper and allspice (tied in muslin)

Method Place all the ingredients in a stainless steel pan large enough to hold them all comfortably and bring to the boil. Stir well, turn down and simmer for about two hours until you have a mushy, homogenised substance. Pour into sterilised jars and allow to cool, and refrigerate.

Recipe supplied by Skye Gyngell, head chef, Petersham Nurseries, Richmond, Surrey