My very favourite super addictive goes with just about everything gooey spicy pepper jam. This one takes a little time and a little love but it is worth it.


Place two punnets of cherry tomatoes, 100 ml of balsamic vinegar, a handful of chilli flakes and 250g of coconut sugar in a pot. Boil, reduce and hand blend to a purée.

jam 3
Roast 4 red peppers in the oven for half an hour or until they blister at 180c. Remove from oven, skin, de seed and chop up. Add to the tomato mix and hand blend again.


Simmer for 2 hours or longer if you can. Cool, pop into jars and try and forget how much sugar is in there ahem ahem….

 jam 2
Now where are my crackers…..