Name: Hot & sour chilli jam with vegetables
Total time: 45 min
Yield: Serves 6, with other dishes
Cuisine: Thai
Ingredients: 2 garlic cloves; 3 red chillies; 1 onion cut into wedges (skin on); 2 tbsp olive oil; 2 tbsp light muscovado sugar; 2 tbsp lime juice; 1 tbsp fish sauce; 100g young spinach leaves; 200g French beans blanched; 3 carrots cut into thin sticks; 300g cherry tomato halved; half a cucumber cut into sticks

2 garlic cloves
3 red chillies
1 onion
cut into wedges (skin on)
2 tbsp olive oil
2 tbsp light muscovado sugar
2 tbsp lime juice
1 tbsp fish sauce

For the vegetables

100g young spinach
leaves
200g French beans
blanched
3 carrots
cut into thin sticks
300g cherry tomato
halved
half a cucumber
cut into sticks

Method

step 1
Preheat the oven to 220C/gas 7/fan 200C. Toss the garlic, chillies and onion in half the oil on a small roasting tin. Roast for 20-25 minutes, until lightly browned (right). Skin the onion and garlic, seed the chillies then blend in a food processor with the remaining oil, sugar, lime juice and fish sauce until you have a chunky sauce. Add 1-2 tbsp of water to thin to a spoonable consistency if needed.
step 2
Spoon the jam into a small bowl set on a platter and surround with the vegetables. Ask your guests to help themselves to vegetables, then spoon over the jam.