Recipe: Spicy Wedges with Shallot Relish
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Winter comfort food at its best. Relish: makes 3 small jars Wedges: serves 2 Preparation time: 15 minutes Cooking time: 1 hour You’ll need: For the Relish: 500g tomatoes, skinned and chopped 250g cooking apples, peeled cored and chopped 150g muscovado sugar 10 shallots, peeled and quartered 1 green pepper, deseeded and chopped 2tsp salt 1 cm root ginger, finely grated 200ml cider vinegar For the wedges: 2 baking potatoes, chopped into wedges 1tsp smoked paprika 1tsp ground coriander 2tsp olive oil What to do: 1. Place all of the relish ingredients into a large pan and bring to the boil then simmer for 1hour until the juices have reduced and are syrupy. 2. To make the wedges, heat the oven to 220°C/Gas 6. In a bowl mix together the wedges, paprika, coriander and oil along with a pinch of salt until the potatoes are well coated. 3. Tip into a baking tray and cook for 40 minutes until crisp and cooked through. 4. Serve the wedges with a good dollop of relish. Note: To store the relish sterilise jars by running them through a hot wash in your dish washer or boiling in a pan of water for 10 mins. Also great with cheese, cold meats or with sausages. The flavour will improve if kept for a few weeks. Once open keep in the fridge.