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What you need:

3lb / 1.5kg of already cooked beetroot ( chopped)
1lb / 400g onions (diced)
1lb / 400g of apples ( chopped)
1lb / 400g sugar
1pt / 600 ml white vinegar (spiced)
2tsp / 10ml salt

What you do:

In a saucepan, pour in a little of the vinegar, then cook the chopped onions for a short time.
Then add the apples, beetroot & salt with a little more vinegar…just enough to stop it burning, & cook for around 15/20 mins or until the apples are soft.
Stir in the sugar until its dissolved with the rest of the vinegar and simmer for around another 20 mins or until its thickened.
Pour into hot jars.
Leave to cool, then cover with lids.

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What you need:

3/4 cup finely chopped fresh mint leaves
2 tsp caster sugar
60 ml boiling water
125 ml white wine vinegar

What you do:

Mix together the mint and caster sugar in a small heat proof mixing bowl.

Add the boiling water and stir gently until the sugar dissolves.

Add the vinegar and mix well.

Leave to cool completely before using.

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What you need:

2 x 5oz / 125g salmon fillets
2 tbsp / 30 ml brown sugar
1 tsp / 5ml dijon mustard
juice of a lime

What you do:

Lay the salmon fillets side by side in a shallow dish.
Whisk together the lime juice, sugar & mustard until smooth.
Pour the mixture over the salmon fillets & leave to marinate for around 15 mins.
Cook the fillets in a microwave oven until almost done then pour the sauce over & grill for 2 minutes.
Serve immediately.

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What you need:

3 eggs
15 fl oz / 450 ml milk
2 oz / 50 g chopped ham (optional)
1 onion diced
6 oz / 150 g grated cheese
1 pastry case
2 tomatoes ( sliced)

What you do:

preheat the oven to 190C / 375F / gas mark 5
Whisk together the eggs & milk, then add all the other ingredients ( except tomatoes) & mix together thoroughly.
Place the slices of tomatoes on the top.
Place in the oven and bake for around 50 mins until firm to the touch.
Serve hot or cold.

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What you need:

2 whole mackerel, filleted
2 heaped tbsp apricot jam
1 or 2 chilies, chopped
500 ml white wine vinegar
2 cloves garlic, chopped

What to do:

To make the Blan Tjang

Mix together the apricot jam, chilies, garlic and vinegar together and set to one side.

On a preheated saucepan  pan, sear the mackerel fillets on each side and cook for a minute turning over once during cooking.

Once cooked remove the mackerel and place on a baking tray.

Spread the Blan Tjang mix over the mackerel and place under the grill for 4-5 minutes until a nice glaze appears and the fish is just cooked making sure you don’t overcook them and make sure it’s still nice and moist.

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What you need:

6 medium potatoes peeled & diced
336 g corned beef, cut into chunks
1 medium onion, chopped
235 ml beef broth

What you do:

In a large frying pan or a wok,  mix together the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.

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