Ingredients

125 ml golden sultanas

125 ml lemon juice

125 ml almond nibs

120 ml Rio Largo Olive Oil

1 small red onion, finely chopped

1 tsp grated lemon zest

½ tsp dried chilli flakes

1 Tbsp Peels Orange Blossom Honey

Sea salt

3 Tbsp parsley, finely chopped

Method

In a small bowl, soak the sultanas in the lemon juice for a couple of hours. In a non stick frying pan, toast the almond nibs over low heat until they are golden brown, and set aside. Wipe the pan out with kitchen paper and pour in 60ml of the olive oil, add the onion, and fry over low heat until golden brown. Add the remaining ingredients with the last 60 ml olive oil. Bring to the boil and simmer for a short while. Take off the heat and allow to cool. Taste and readjust the sweet and sour balance by adding more honey or lemon juice.

Serve with a ripe Dalewood Fromage Traditional Camembert, ham, charcuterie, or place a bowl of it on a cheese board. DM/TGIFood

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