Chilli Oil

Ingredients
3 fresh plump red chillies, finely chopped (seeds too)
4 fresh small red chillies, finely chopped (seeds too)
1/2 tsp crushed dried chillies
500ml rapeseed oil
2 tbsp sesame oil
1/2 tsp cayenne pepper
2 whole dried chillies

Method
Put the fresh and dried crushed chillies into a saucepan with the rapeseed oil. Simmer for 10 minutes. Remove from the heat and stir in the sesame oil and cayenne pepper, then leave overnight to cool.
Strin the cold oil through a double layer of muslin into a jug then pour into sterilised bottle(s). Drop in the whole dried chillies. Keep in a cool cupboard for up to three months.

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Apple and Blackberry Leather

Ingredients
500g blackberries
500g peeled, cored and chopped cooking apples
Juice of 1 lemon
150g runny honey

Method
Preheat oven to it's lowest setting (60oC). Line two baking sheets with greaseproof paper.
Put the fruit and lemon juice into a pan and cook gentle until soft, around 20 minutes. Rub the mixture through a sieve into a bowl. You should end up with around 700g of fruit puree. Add the honey and mix well.
Divide the mixture between the two baking sheets and spread it out with the back of a spoon until the puree covers the tin.
Cook for 12 - 18 hours until the puree is completely dry. Roll up in the greaseproof and store in an air tight tin.


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Pear and Lemon Jam

Ingredients 2kg pears, cored, peeled and chopped 1kg jam sugar 1 litre water 3 medium lemons, zested, squeezed and strained.

Method
Place prepared pears into a bowl and cover with water to stop them going brown.
Zest the lemons and squeeze, strain the juice to remove any pulp and pips.
Put the pears, the water and the lemon zest and juice into a large heavy based saucepan and simmer until the fruit is soft.
Add the sugar and bring to a rolling boil.
Boil for 10 minutes and then test the jam for readiness. If it requires longer then give it 4 minute 'bursts' at a rolling boil.
Pour into sterilised jars and lid.
Let jam cool and then keep cold.
Only label once the jam is completely cooled.


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