This is our version of a fruity brown sauce, great with an egg or bacon bap or a sausage roll. There are plenty of apples kicking about at this time of year and this is a great way to preserve them - we use cooking apples but any would work well.

Recipe : Pasetti & Boote Photography : Silkie Lloyd

Ingredients, makes around 1.25lb

2.2kg cooking apples

450g prunes

2 large white onions, roughly chopped

500ml cider vinegar

5cm fresh ginger, peeled and chopped

1 tsp grated nutmeg

1 tsp allspice powder

1 tsp chilli powder

1/4 tsp clove powder

40g salt

500g caster sugar

400g light brown sugar

200g water

Peel, core and chop the apples, then add along with all the other ingredients to a large saucepan and cook slowly with a cartouche* on top for at least 4 hours.

The trick to not allowing the ketchup to catch at the bottom of the pan is to cook slow and low and stir as regularly as you can - you can always add a little more water if this helps.

Blend thoroughly when still warm and pass through a sieve if needed. Jar up into sterilized jars - it is ready to enjoy straight away.

*A cartouche is a round piece of greaseproof paper the size of the pan that sits on top of the liquid in a pan to act as a lid whilst allowing for some evaporation