This recipe is from a lovely new book, We Love Food by Kirsty Manning-Wilcox & Peta Heine, which is available in the Shippon (£16.99). The arrival of the book coincided with the arrival of green tomatoes from over the field at Growing Well, which was serendipitous.
1.5kg green tomatoes, diced
1.5kg onions, diced
6 large garlic cloves, crushed
200g seedless raisins
1.5kg soft brown sugar
128g cup plain flour
2 teaspoons cayenne pepper
1 tablespoon ground ginger
Combine the tomato and onion in a bowl, stir through the salt and cover with water. Cover and allow to stand overnight.
Drain well then put the tomato and onion, garlic and raisins in a heavy-based saucepan over medium-high heat and simmer for 20 minutes, stirring occasionally, until well softened.
Meanwhile, combine the vinegar, sugar, flour and spices in a large bowl and add to the tomato mixture. Bring the mixture back to the boil and simmer for a further 5 minutes.
Pour into sterilised jars and allow to cool. These pickles will last for 2-3 months