Ham and pease pudding - the story of our restaurant

Makes 4 small 1 lb jars

1 kg green tomatoes

2 large onions peeled and sliced

20g sea salt (Maldon is ideal)

1 lemon

1 tsp celery seed

1tsp whole allspice berries

1 tsp brown mustard seeds

1 tsp whole cloves

1 tsp black peppercorns

175g brown sugar

300ml malt vinegar or white vinegar for a clear pickle

Wash and thinly slice the tomatoes salt them and place in a colander to drain as in the previous recipe. The next day or a few hours later finely chop half the lemon discarding the seeds but keeping the peel. Juice the other half of the lemon and add to the rest of the ingredients apart from the spices. Tie the spices up in a little bag of muslin or clean unused jay cloth. Now bring all the ingredients to a rapid simmer for 30 minutes until the tomatoes are soft but not falling apart. Give the spice bag a good squeeze and then discard. Pot in hot sterilized jars making sure that the pickle is covered by a layer of the liquid in each jar. Again do not broach for a couple of weeks and store in the fridge when opened.