The tomatillo, also known as the Mexican husk tomato, is a plant of the nightshade family bearing green-purple fruit similar to the cape gooseberry. Tomatillos originated in Mexico. A staple of Mexican cuisine, they are eaten raw or cooked in a variety of dishes. We cook them up with red peppers, chilli, onion and vinegar, salt and sugar for a sweet, sour, hot and salty jam. Perfect on a cheese board, ham or cold meat sandwich, including smoked chicken, lamb and roast beef. For something different:

• Use as a salad dressing – Mix 1t jam with 1T lemon juice and 1T olive oil.
• Chicken or patato salad – mix 1T jam with mayonnaise for a sweet kick;
• As a dip – equal quantities chilli jam mayonnaise and smooth cottage cheese.
• As a salsa – 3T jam with 300g chopped tomato and 1 chopped onion.