Gordon Ramsay's Pear and Saffron Chutney

 

 

 

 

1. Heat the olive oil in a large pan, add the onion and sweat for a few minutes with a touch of seasoning - to soften but not colour. Add the grated ginger, nutmeg, cinnamon and cayenne pepper. Sauté for another 1–2 minutes. Add the sugar and stir over a medium heat until it has dissolved, then add the wine vinegar.

2. Peel, core and chop the pears and apple. Add to the pan with the sultanas, saffron and orange zest and juice. Bring to the boil and boil steadily for about 15 minutes, until the liquid has reduced down to a syrupy consistency.

3. Add the diced tomatoes and cook for a few minutes, by which time the chutney should be well reduced and thickened. Taste and adjust the seasoning with a little salt and pepper.

4. While still hot, spoon the chutney into clean, sterilised jars and seal. Store in a cool, dark cupboard or the fridge and use within 6 months – the flavour will improve with time.

   Peel, core and chop the pears and apple. Add to the pan with the sultanas, saffron and orange zest and juice. Bring to the boil and boil steadily for about 15 minutes, until the liquid has reduced down to a syrupy consistency.

 

 

Gordon rustles up the perfect accompaniment for a memorable Christmas dinner on Christmas with Gordon

Makes 2–3 medium jars

1 tbsp olive oil

1 small onion, peeled and chopped

Sea salt and freshly ground black pepper

50g knob of fresh root ginger, peeled and finely grated

Pinch of freshly grated nutmeg

1 tsp ground cinnamon

½ –1 tsp cayenne pepper, to taste

250g light unrefined soft brown sugar

250ml white wine vinegar

4 firm pears (such as Williams), about 650g

1 small cooking apple, about 350g, peeled, cored and chopped

125g sultanas

2 pinches of saffron strands

Finely grated zest and juice of 2 small oranges

2 tomatoes, diced