5 ways with Relish

Petunjuk

Baked eggs with tomato relish

Serves 4

Preheat the oven to 180'C/160'C fan/ gas mark 4. Grease four small oven-proof ramekins with olive oil or butter. Crack an egg into each ramekin. Add 1 tsp tomato relish to each, then sprinkle with grated Cheddar and chopped chives. Bake for 6-8 minutes, or until the egg yolk is cooked to your liking. Serve with toast.

Breakfast quesadilla

Serves 1

Grill 2 rashers until crispy, then set aside. In a jug, whisk I egg with a splash of milk, a pinch of chilli flakes and some seasoning Melt a knob of butter in a pan over a medium-low heat and add the egg, using a wooden spoon to scramb e it unti almost set. Remove from the heat. Lay a large flour tortilla on a work surface and spread with 1-2 tbsp tomato relish Spoon the scrambled egg onto one half of the tortilla and sprinkle over 30g grated Cheddar. Crumble over the cooked rashers and fold the tortilla in half. Cook in a sandwich press or frying pan until the cheese has melted and the tortilla is crisp. Slice into wedges.

Tomato and Mozzarella chicken

Serves 2

Preheat the oven to 2000C/180'C fan/gas mark 6. Use the tip of a sharp knife to carefully cut a pocket into each of 2 chicken fillets, being careful not to cut all the way through. Place 1 tsp tomato relish in each pocket, fo lowed by a cube of fresh Mozzarella. Lay 2 slices of prosciutto on Relish the work surface, s ightly overlapping, and place a fillet on top. Roll the chicken up in the prosciutto and secure with 1-2 cocktail st'cks. Repeat with the second fillet. Place the chicken •n a baking dish and season lightly. Bake for 20-25 m•nutes until the chicken is thoroughly cooked.

Tomato relish burgers

Light y oil a baking tray and set aside. Heat I tbsp oil in a pan over a gentle heat and cook 2 finely chopped onions for 10 minutes until softened. Allow to cool. Whizz 6 cream crackers in a food processor until they form fine crumbs. Place the cooled onions in a large bowl with the cracker crumbs and add 4 tbsp tomato relish, 500g beef mince, 1/2 tsp dried thyme, I beaten egg and some seasoning. Combine the mixture together and divide into 4-6 burgers. Place them on the prepared baking tray and brush with a little olive oil. Cover with cling film and refrigerate for 2-3 hours to allow the burgers to set. Turn the grill to a high heat and cook on both sides unfl cooked throughout. P ace into buns and serve with extra relish and your favourite toppings.

Easy tomato sausage rolls

Makes 16

Cut 8 good-quality sausages into two pieces. Roll out 500g shop-bought pastry on a floured surface to a rectangle of about 48 x 32cm. Cut the pastry in half lengthways, then cut each half into eight equal sections. Brush one end of each rectangle with beaten egg and place a dollop of tomato relish at the other end. Place a piece of sausage onto each spoonful of chutney and season with salt and black pepper. Roll up the pastry around the sausages and relish. Place in the fridge for 20 minutes. Preheat the oven to 200'C/180'C fan/gas mark 6. Brush them all over with beaten egg and bake for 25-30 minutes or until golden-brown. Allow to cool slightly before serving. relish