Following a couple of enquiries about how to use up fruit, we have brought out this programme from our archive presented by our chef Heather Hurley with three recipes.Heather looks at preserves. She suggests a way of using your glut of tomatoes.How about combining tomatoes and peaches? Preparation time 45 minutes. Cooking 11/2 hours. This makes about 2 litres.

You need:
1 ¼ kilos of peaches or other stoned fruit (e.g. plums)
½ kilo onions
1 ½ kilos ripe tomatoes peeled and chopped
2 tspns whole black peppercorns
1 tspn grounds allspice
2 tbs grated fresh ginger
2 tspns mustard seeds
3 bay leaves
1 large clove garlic
1 1/2 cups 375 mils malt vinegar
1 tspn finely chopped chilli
2 ½ cups brown sugar
1 tspn salt
1 ½ cups white vinegar

Method;
Peel and stone peaches and chop coarsely and finely chop onions.
Put all ingredients into a large saucepan and bring to the boil. Don’t use an aluminium pan.
Reduce heat and simmer for 1 ½ - 2 hours stirring frequently.
To test it is ready just make a channel in the top of the mix and if it fills in slowly it is done. Spoon into warm sterilised jars and seal airtight.
Sterilising methods are described in the programme.

Ginger and peach relish.
15 minutes preparation. 20 minutes cooking. It makes 1 litre.
You need:
6 large ripe peaches
1 tbs finely chopped preserved ginger
2 tbs brown sugar
2 tbs vinegar
2 tspns soy sauce

Method:
Place peaches in a large bowl and cover with boiling water. Stand for a minute drain and remove skins. Halve and discard stones. Chop them coarsely. Combine all the ingredients with the peaches in a large saucepan bring to the boil and then simmer for 15 minutes. Stir occasionally with a wooden spoon. Spoon in warm sterilised jars.

Apricot chutney.

Preparation 20 minutes. Cooking 1 ½ hours. Makes 1 ½ litres.

You need:
1 ½ kilos stoned apricots
3 medium onions finely chopped
1 ½ cups of raisins chopped
2 cups of brown sugar
1 tbs mustard seeds
½ tspn chilli powder
2 cups of malt vinegar
½ teaspoon cinnamon
1 tspn turmeric
1 orange rind and juice
1 lemon rind and juice
¼ cup slivered almonds

Method;
Place all ingredients except the almonds in a large heavy based saucepan.
Bring to the boil, simmer until soft and pulpy. Stir in almonds and then pour into warm sterilised jars.

Bread and butter pickles.

You need:

750 g cucumbers sliced finely
625 g onions finely sliced
375 g red or yellow peppers sliced finely
3 tbs salt
1 litre of cider, white wine or malt vinegar
500g soft brown sugar
2 tspns turmeric
1 tbs mustard seeds
2 tspns dill seeds

Method:

Sprinkle the cucumbers, onions and peppers with salt. Leave them overnight to marinade then rinse well. Put vinegar, sugar, turmeric, mustard and dill in a pan and bring to the boil for 10 minutes. Add the vegetables and return to the boil. Remove from heat. Put into hot sterilised jars and they are ready to eat straight away.

To contact Heather at her new UK restaurant: www.carpentersarmsgastropub.co.uk or if you have programme ideas: expatsradio@hotmail.com