PAN LIDS RECIPES

Steps:

• Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
• The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.
• Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

Steps:

• Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. When cool enough to handle, peel the onions or shallots. After peeling, cut a small cross into the root end – this helps to prevent the centres popping out during cooking.
• Put the vinegars, sugar, salt, pared orange peel, fennel seeds, peppercorns and oil in a large saucepan with 350ml/12oz water. Place over a medium heat and stir until the sugar is dissolved. Bring to a simmer, then add the onions or shallots and cook for 6–7 minutes, or until they are just tender but still hold their shape. Remove from the heat. Using a slotted spoon, pack the onions into the prepared jars and tuck the orange zest and the rosemary or thyme down the side of the jars.
• Return the pan of liquid to the heat and bring to a fast boil for a couple of minutes. Pour the liquid over the shallots and fill the jars to the brim. Seal immediately with vinegar-proof lids. Invert the jars for a minute or so before turning the right way and leaving to cool.
• Store in a cool, dark, dry place for up to a year. Keep in the fridge once opened and use within 8 weeks.