Pear and sage chutney


200ml Olive oil
8 onions, finely chopped
12 cloves garlic, chopped
16 tomatoes, peeled, chopped
4 bay leaves
8 cloves
2 cinnamon quill
1 1/2 cups brown sugar
300ml white wine vinegar
16 green pears
1 bunch of sage leaves
8 tablespoons currants
8 tablespoons roasted pine nuts


Heat 150ml the oil in a large saucepan and add the onions and the garlic, cook for 5 minutes until soft. Add tomatoes and cook a further 10 minutes until soft, add bay leaves, cloves, cinnamon, sugar and vinegar, cook another 10 minutes then add the pears.

Cook this chutney for 25 minutes until the pears are soft but not mushy.

Heat the remaining 50ml of the oil and fry off the sage leaves and pine nuts, drain on paper towel. Add the currants and fried mixture to the chutney just before serving with the delicious turkey roll.