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Sauces and accompaniments

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Inspired dishes that cater for every course and every cuisine...

  • Pizza sauce

    Pizza sauce

    Place the tomatoes and oregano in a food processor with ¼tsp salt and 2 pinches of freshly ground black pepper, and blend until smooth.

  • Passion fruit curd

    Passion fruit curd

    To make the curd, place the sugar, butter, lemon zest and lemon juice in a medium saucepan on a medium heat. When the sugar has dissolved and the butter melted, add the passion fruit pulp, warm for 30 seconds, then remove from the heat. Beat the eggs and yolks in a bowl, gradually pour in the contents of the pan and

  • Damson cheese

    Damson cheese

    Preheat the oven to 180°C/350°F/Gas 4. Put the fruit and lemon juice in a heavy casserole dish and cover. Put in the oven for 10 minutes, then lower the heat to 150°C/300°F/Gas 2 and cook for 50 minutes. Lower the heat further to 130°C/250°F/Gas ½ and cook for a further 1 hour. Sit a nylon sieve over a bowl and

  • Red plum jam

    Red plum jam

    Half and stone the plums. Lay the pieces in a large earthenware bowl, adding some sugar over each layer of fruit, finishing with sugar over the top. Wrap the plum stones in a small piece of muslin and bury it in the plums and sugar. Leave overnight. Transfer the contents of the bowl, including the stones, into a preserving pan.

  • Forager’s jelly

    Forager’s jelly

    Put the berries, damsons and lemon juice, pips and flesh in a preserving pan with just enough water to cover the fruit. Put the lid half on the top and bring to a gentle simmer. Cook for about 1 hour until the fruit is soft. Check to make sure it doesn’t over-boil. Using a potato masher, press the fruits gently

  • Mirabelle and saffron conserve

    Mirabelle and saffron conserve

    Put a cut in the side of each plum and put in a large pan with 225ml water. Cover and cook on a moderate heat until the plums are soft and splitting. Fish out as many stones as possible. Add the sugar and saffron and dissolve over a low heat. Increase the heat, and boil for 20 minutes, until it reaches 150

  • Chinese plum sauce

    Chinese plum sauce

    Put all the ingredients together with 100ml water in a noncorrosive pan and bring to a simmer. Let the mixture gently bubble for 1½ hours, checking occasionally to make sure it doesn’t stick to the pan’s bottom. Remove the cinnamon and star anise if you can, and strain about 4 ladlefuls of the mixture at a time through a sieve

  • Ricotta fritters with a tricolour of plum compote

    Ricotta fritters with a tricolour of plum compote

    Keeping the colours separate, cut the greengages and plums into halves then quarters, removing the stones as you go. Put each colour plum into a separate small pan – or use one pan to cook one batch at a time. Put 30g of sugar into each batch. Add the Muscat de Beaumes de Venise to the greengages. Split the vanilla pod

  • Rose petal jam

    Rose petal jam

    Cut away and discard the white base of the petals. Place the petals in a large bowl, cover with cold water and put in the fridge for about an hour. Drain the water and spread the petals to dry on paper towels. Rinse and dry the bowl, then start layering the petals with 225g sugar, making sure they are all

  • Persian spice mix

    Persian spice mix

    There are several types of advieh (spice mixes) in Persian cuisine; one for khoresht (stews) and one used for polos (rice dishes).

  • Chilli and blood orange jam

    Chilli and blood orange jam

    Finely grate the rind from the oranges and put in a 4-litre pan with the sugar. Remove the pith and peel from the oranges (squeeze any juices from the pieces into the pan, then discard). Roughly chop the orange flesh, then put in a processor and blitz to a purée before adding to the pan. Put the garlic, onion

  • Shakshuka


    Sauté onions and garlic in the olive oil in a heavy-based pan, add all other ingredients (except the eggs) and simmer for 45 minutes. Season to taste, then break eggs whole into the mixture, cover with a lid and simmer for 6 more minutes before serving.

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The Collection - Latest recipes this month

Inspired dishes that cater for every course and every cuisine...

Starters and Mains

  • Baklava banana tarts

    Baklava banana tarts

    Begin by preparing the fillings. Place the walnuts, cinnamon and demerara sugar in a food processor or blender and blitz to fine crumbs. In a separate bowl, crush the bananas with the lemon juice using the back of a fork to make a banana purée. Preheat the oven to 180°C/350°F/Gas 4. You will need to cut out 24 squares of pastry, 11 x 11cm, and approximately 72 circles, 8 cm diameter. The filo pastry dries out quickly, so it is best to...

  • Peanut pie

    Peanut pie

    This is a rich and indulgent pie bursting with peanuts. The crust is made from peanut cookies, but if you do not have them, for equally delicious results, you can use regular Digestive biscuits and add a handful of sweet, honey-roasted peanuts to the blender when blitzing the cookies. For the pie crust, blitz the cookies to fine crumbs in a food processor or blender. Place in a clean plastic bag and bash with a rolling pin. Add the melted...

view more Starters and Mains recipes

Desserts and Puddings

  • Pineapple and star anise tarte tatin

    Pineapple and star anise tarte tatin

    In a heavy-based saucepan, heat the sugar until it melts and turns golden brown. Do not stir, but swirl the pan to prevent the sugar from burning (watch closely as...

  • Salted caramel tart

    Salted caramel tart

    On a flour-dusted surface, roll out the pastry thinly into a circle just larger than the size of your tart tin. Using the rolling pin to help lift it, carefully...

  • Baked Alaska pies

    Baked Alaska pies

    For the shortbread, place the flour, salt, sugar and vanilla in a bowl. Mix the butter into the flour mixture to form a soft dough. Press the dough out into...

Cakes, Bread and Pastries

  • Gluten-free lemon and coconut cake

    Gluten-free lemon and coconut cake

    If you like, you can cut the cake in half horizontally and sandwich it together using half the icing, then top with the remaining icing, or just ice the whole cake as I’ve done here. You can buy gluten-free...

  • Raspberry friands

    Raspberry friands

    Preheat the oven to 200˚C/400˚F/ Gas 6. Lightly grease 18 holes of your friand moulds or tins. Whisk the egg whites for a few seconds just to lightly combine; you don’t need to whip them into peaks. Add the butter,...


  • Thai tomato jam

    Thai tomato jam

    In a food processor, blend together the tomatoes, chilli, garlic, ginger and lime leaves to a purée. Place the resulting purée in a heavy-based saucepan or pot set over a medium heat. Mix in the fish sauce, both...

  • Tomato vanilla jam

    Tomato vanilla jam

    Begin by scalding the tomatoes. Roughly chop them, reserving any juices. Put the chopped tomatoes with their juices in a large mixing bowl with the jam sugar, lemon juice and vanilla pod. Cover and set aside to macerate for 2 hours. ...

Thai tomato jam recipes

Category: Sauces and accompaniments

Thai tomato jam


  • 500g tomatoes
  • 1 fresh red chilli, seeded
  • 1 garlic clove, chopped
  • 5-cm piece fresh root ginger, peeled and chopped
  • 2 Thai lime leaves, central spines removd and shredded
  • 1tbsp Thai fish sauce
  • 100g caster sugar
  • 50g dark brown sugar
  • 1 lemongrass stalk, pounded


Serves about 430G

In a food processor, blend together the tomatoes, chilli, garlic, ginger and lime leaves to a purée.

Place the resulting purée in a heavy-based saucepan or pot set over a medium heat. Mix in the fish sauce, both sugars and the pounded lemongrass stalk.

Bring the jam to the boil, stirring all the time. Reduce the heat and simmer uncovered for 1 hour, stirring often to ensure even cooking, until the mixture has thickened and reduced.

Remove and discard the lemongrass stalk and transfer at once to warm, sterilised jars. Seal with new lids and clean screwbands.

Keep in a cool, dry place. Once the jam is opened, store in the fridge.

Recipe credit: Recipe and Photograph taken from The Tomato Basket by Jenny Linford, photography by Peter Cassidy

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