Peppers page

"Hi there everyone

I thought I would update you on what has been going on here. I and my little daughter Rosie have been enjoying long walks in the South West as the busy season is slowing down. I love the beach and Rosie likes woodland walks so luckily we get both! We have enjoyed the wedding season and only wish we could sneak the occasional beef wellington, sea bass fillet or confit duck leg. We are always hopeful but everyone keeps such a close eye on us. We are very lucky little Jack Russells though to lead such exciting lives visiting so many wonderful wedding venues with great views and lots of adventure.

See you soon

Love Pepperpot and Rosie xx"

Pepperpot's Perfect Party Pickle


5 scotch bonnet chilli peppers (hot hot hot!!)

2 large white onions

10 seeded tomatoes

3 cloves of garlic

1/2 tablespoon of fresh finely grated ginger

8 oz white sugar

1/2 cup of white wine vinegar

1 good splash of olive oil

1/2 dessert spoon ground roasted cumin seeds

1/2 dessert spoon of ground roasted coriander seeds

1/2 dessert spoon of ground roasted fennel seeds

One tablespoon tomato paste

One teaspoon Cornish sea salt

One teaspoon coarse black pepper


1. Roughly chop the onions and place in a food processor along with the chillies, garlic, ginger and tomatoes.  Blitz into a puree

2. Heat the oil in a large saucepan

2. Add the chilli puree to the pan and on a low heat cook for a couple of minutes and then add the sugar, white wine vinegar and the roasted spices, along with the salt and pepper and stir well

3. Simmer on a low heat for at least one hour, stirring regularly with a wooden spoon to avoid the yummy mixture sticking to the bottom of the pan

4.  When you can draw the spoon through the mixture, leaving a line so that you can see the bottom of the pan, remove from heat and add the tomato puree

5.  Adjust seasoning and pour into clean jars while hot and lid.

mmmmm - you could give these delicious delights to friends and family xx