This is based on the Italian classic mostarda, which is fruit pickled in mustard syrup. They eat it with cheese and poached meats, and I love it with ham, pork and chicken.
Photography: David Loftus
Jamie's pear & chilli pickle
0 foodies cooked this
Nutritional Information - Amount per serving:
- Calories 38kcal
- Carbs 7.9g
- Sugar 7.7g
- Fat 0.3g
- Saturates 0.0g
- Protein 0.4g
Method
Sprinkle the tablespoon of salt over the pears in a colander. Put 150ml water in a saucepan, add the sugar and simmer for 10 minutes until syrupy. Turn the heat down and add the mustard seeds and powder, ginger, vinegar and chilli. Simmer for a further 10 minutes. Drain the excess liquid from the pears and add to the pan with the extra salt. Cook gently for 5–8 minutes until softened slightly. Stir in the mint. Cool a little, then spoon into sterilized jars (see the how to video http://www.jamieoliver.com/videos/762/v), closing the lids tightly.
BUYING SUSTAINABLY SOURCED FISH
Close
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council
http://www.msc.org/
Fish Online
http://www.fishonline.org
Top keyword searches
Popular recipes this week
Popular recipe categories
Join the club
Create and save recipes
Chat in our forums
Ask Jamie your questions
Receive our weekly newsletter
Special offers and promotions
Plus £60 Naked wines voucher