This citrus sensation is superb with mildly spiced couscous and lamb. It's an expensive luxury when shop-bought, but an inexpensive treat when you make it at home.
4 large lemons, washed and wiped
2 limes, washed and wiped
2 onions, chopped
1 teaspoon salt
2 1/2 cups (625 ml) cider vinegar
3/4 cup (90 g) raisins
1 tablespoon mustard seeds
1 teaspoon ground ginger
1/2 teaspoon ground cayenne pepper
2 cups (440 g) sugar
Finely chop the whole lemons and limes, including the skin, and remove any seeds. In a large bowl, combine the chopped lemons, limes and onions. Sprinkle the mixture with the salt, then set aside for 12 hours.
Pour the lemon mixture and all the juices into a large, heavy-based, non-metallic saucepan. Bring the mixture to a simmer over medium heat, then gently cook, uncovered, until the fruit is soft. Stir in the vinegar, raisins, mustard seeds, ginger, cayenne pepper and sugar. Increase the heat and bring the mixture to a boil; reduce the heat and simmer, uncovered, for about 45 minutes, until thickened.
Spoon the chutney into five warm, sterilised, wide-mouthed, 250 ml jars, leaving a 6 mm space between the top of the chutney and the rim of the jar. Wipe the rims, cover and process for 10 minutes in boiling water. Cool, label, date and store the jars in a cool, dark place; the chutney will be ready to eat in 4 weeks. Once a jar has been opened, store in the refrigerator.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.
For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.