This we-made-it-up-as-we-went-along chutney is absolutely delicious, with a bright, juicy, fruity flavour, given extra depth, richness and sophistication by the use of dates rather than the more traditional sultanas (Edwina’s inspired idea). The de Arbol chilli adds a hint of smoky flavour without making it too hot. It's lovely on the side of a plate of salad, or liberally applied to the cheese sarnies Nik brings in to work for his breakfast

150g light brown sugar

250ml cider vinegar

2 shallots, peeled and very finely chopped

1 tbsp chopped chives

3cm piece fresh root ginger peeled and finely grated

1 de Arbol chilli, very finely chopped

250g dates, stoned and finely chopped

1kg cherry tomatoes, halved

Salt and pepper

• Heat the sugar in a heavy bottomed saucepan until the sugar starts to melt and caramelise

• Add the rest of the ingredients, stir very well, and bring the mixture to a boil. Reduce the heat and simmer very gently for around two hours, or until the chutney has thickened to the consistency of marmalade or jam. Taste and season accordingly

• Spoon the chutney into sterilised jars and refrigerate