For the gammon: Place gammon in a large pot with ginger, vegetables, and spices. Pour in ginger beer and stock. Bring to a boil, reduce heat, and simmer for 2 hours, until tender.

The chutney is ready when the liquid has reduced to just 4-5 tablespoons, and the fruit looks plump and glossy. Remove from the heat and set aside to cool. As the chutney cools stir it a little to ...

Sterilise the jars by giving them a good wash in soapy water, rinse and then dry them off in a cool (140C/gas mark 1/275C) oven. If you’re putting warm chutney into them, all jars must be warm.

Add the sugar, vinegar, salt, coriander, paprika and cayenne pepper to the pan. Bring to the boil, stirring until the sugar has dissolved. Continue to simmer, without the lid, for about 35 minutes ...

In a large pan simmer the onions, balsamic, apple and brandy for 20-25 minutes. Add in remaining ingredients and stir thoroughly. Let this simmer for 90 minutes.

Makes 2 medium jars or 1 large. 750g Conference pears, peeled and roughly diced Juice of 1 lemon 1 tablespoon rapeseed oil 1 medium onion 2 fat garlic cloves, minced ...