• 1.5 kg ripe cherry tomatoes, halved
• 450 ml water
• 300 ml white wine vinegar
• 750 g caster sugar
• 1 tbsp each yellow and black mustard seeds
• 3 cloves finely chopped garlic
• 2 heaped tsps chilli flakes

Put all the ingredients in a saucepan and simmer for about an hour. Reduce the heat and cook until the jam thickens stirring occasionally. When you are happy with the consistency transfer to sterilised jam jars and store in the fridge for up to two months.

• 1/4 cup honey
• 150 g cold butter
• juice of 2 lemons
• 6 small firm but ripe pears
• 1/2 cup brown sugar
• 1 cup rolled oats
• 1/2 cup flour
• 70 g walnuts
• 150 g dark chocolate

Preheat the oven to 180C. Melt the honey and 50 g butter in a small saucepan, and stir in the lemon juice. Peel half and core the pears and coat each one in the honey mixture. Place cut side up in a roasting dish lined with baking paper and pour over the extra liquid. Cover with foil and bake for 20 minutes.

Mix together the sugar, oats and flour and run in the remaining butter. Stir in the walnuts and chocolate. Uncover the pears and top with the crumble mixture. Bake for a further 20 mins. Serves 6.