Green tomato chutney


2 kilo green tomatoes
4 large brown onions
3 cloves garlic
1 teaspoon pepper
2 Tablespoons mustard powder
1 teaspoon cumin
1 teaspoon ginger
½ teaspoon coriander
2 cups white vinegar
200 grams brown sugar
300 grams white sugar

Chop the onion into a 1 cm dice, crush the garlic, and chop the tomatoes into a 1 cm dice. Put all ingredients into a heavy based pot and bring to a gentle simmer, and simmer for about  1 hour until all ingredients are soft and cooked pour into hot sterilized jars and seal.


Pork slow cooked with fennel and leek with smashed peas and fetta


1 kg pork belly
2 Tablespoon plain flour
2 leek
2 onion
3 cloves garlic
2 medium carrots
1 teaspoon ground fennel
1 teaspoon thyme
1 teaspoon tarragon
1 Cup stock

Smashed peas
1 cup peas
100 grams fetta
1 teaspoon butter
salt and pepper

Trim the visible fat from the pork, cut the pork into a 1.5 cm dice roll in the flour and seal on all side sin a hot pan and transfer to the slow cooker. Slice the leeks, onion and carrot, crush the garlic and add all other ingredients in the slow cooker and cook on low for about 5 hours until the meat falls apart.


To make the smashed peas, dunk the peas in boiling water for a minute, drain and add the butter, mash them up with a fork and the fetta and season with salt and pepper