Pear & ginger preserve

Sterilise a 300g jar. Put all the ingredients into a small saucepan, season and cook over a low-medium heat for about 1 hour, stirring occasionally until tender and sticky. Allow to cool slightly, then use a stick blender to whizz until smooth. Transfer to the sterilised jar, chill and use within a week.

It’s delicious with roast pork or pork chops. Use it as a glaze for grilled chicken breasts by popping a heaped tbsp of the sauce into the frying pan just as the chicken is almost finished cooking. It’s also fantastic with grilled halloumi and a few mixed leaves or as a different addition to a sandwich with mature Cheddar.