Like an Indian tomato sauce, this is quite a fiery condiment, going beautifully well with grilled and fried meats, homemade burgers, and in the ham or cheese sandwiches Nik brings to work for his breakfast. It’ll last about two weeks in the fridge

1kg tomatoes, cut into quarters

150g sugar

125mls cider or white wine vinegar

1 tsp chilli powder

1 tbspn raisins

1 tsp chopped ginger

2 dried red chillies, chopped

2 fresh green chillies, de-seeded and chopped

• Put all the ingredients into a pan, and bring to the boil. Bubble gently over a low heat till everything has gone to a chutney-like mush, about 20 minutes

• Turn the heat back up, and stirring the while, boil till it’s reduced by about a half. Take off the heat and cool for 10 minutes

• Pass through a fine sieve, pressing it through with a wooden spoon. If it's the consistency of supermarket tomato ketchup, it's ready to put into a couple of sterilised 250g glass jars. If it's still a bit thin, put it into a small saucepan, bring back to a boil, then lower the heat and bubble gently till it's the right consistency