Sunday's menu and jars of chilli jam

We still have places left for Sunday's pop-up following a few drop outs. If you would like to come along please send us an email and we will get back to you with details.

We spent Sunday making a batch of our super tasty Walbrook & Avon chilli jam. If you would like to get your hands on a jar please come and see us at F. Cooke on Broadway Market on Sunday from about midday. Prices start at £3 a jar.

Walbrook & Avon, Sunday 13 February 2011

Pomegranate and orange Bellini
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Leek and cheese tart with winter coleslaw
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Pork and celeriac stew with root mash and greens
(V. Swede risotto with roasted vegetables)
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Poached pear and chocolate pot
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Goat's cheese with Walbrook & Avon chilli jam

Walbrook & Avon Chilli Jam Recipe

We spent this afternoon making savoury chilli jam for next week's pop-up. We've made a dozen or so jars of wonderfully dark, mildly spiced chilli jam that we will serve next week and also have for sale. If you are not lucky enough to be dining with us next week here is how you can make your own.

Ingredients

250g red peppers, deseeded and roughly chopped A good handful of bird's eye chillies, deseeded and chopped

1kg jam sugar

600ml cider vinegar

4 x 250ml sealable jars

Makes about a litre

1. Without stirring, dissolve the sugar in the vinegar over a low heat
2. Deseed and chop the red peppers and chillies
3. Blitz the peppers and chillies in a food processor
4. Once the sugar has dissolved add the chilli and pepper mix to the sugar and vinegar and bring to the boil
5. Let it simmer for about an hour or so
6. It is done when a spoonful on to a plate stays fairly still when the plate is tilted
7. Pour into sterilised jars and firmly tighten to lids
8. Enjoy with cheese, salads, salami, ham, cold meats and more

It will last a couple of months, although in our experience you will not be able to resist it's charms for that long.