I get really excited at this time of year because it’s when I get to make my ketchups for the coming months. You can get red tomatoes all year round but for me its their younger, tarter selves that I crave.

This ketchup is so easy to make. I was given a big bag of seedless grapes so decided to throw them in too and it turned out to be a brilliant addition. I stuck to green fruit and veg for this one in order to get a nice green ketchup.

Ingredients: (I made about 3L)

• big glug of olive oil
• 7 white onions
• 2 kg green tomatoes
• 100g fresh ginger, peeled and chopped
• 6 spring onions
• 1.5 kg green seedless grapes
• 4 green chillies
• big bunch parsley and stalks
• 1 handful coriander seeds
• 2 handfuls fennel seeds
• 3 bay leaves
• 7 crushed green cardamon inner pods
• 2 big pinches salt
• 400ml vinegar ( a mix of cider & white wine)
• 400g sugar
• ground pepper

Method:

1. Put your oil, chopped veg and spices in a giant heavy based pot and cook until softened.
2. Blitz using a stick blender or food processor then sieve twice to get it all lovely and smooth.
3. Add your vinegar and sugar to the sieved ketchup and return to the heat, reduce until you reach a nice thick consistency( do remember though it will get even thicker as it cools), adjust seasoning then decant into sterilised bottles.