To eat with hot ham at Christmas, a lovely chutney based on one made by Sally Clarke of the renowned Clarke's restaurant and bakery in west London, which is a champion of ethical sourcing.

Chop the flesh of 1 medium pineapple and 5 Bramley apples into 1in chunks and put in a large pan with 4 chopped white onions, 1lb 2oz/500g golden sultanas, 18 fl oz/500ml white wine, plus the same quantity of cider vinegar.

Simmer over a low heat for 15 minutes then add 1lb 2oz/ 500g light brown sugar, 1 chopped, de-seeded red chilli, 2 tbsp yellow mustard seeds and 1 tbsp salt.Bring back to the boil, then lower the heat and simmer for 1 hour.

At the end, stir in 3 tbsp chopped fresh mint. Put into spotlessly clean jars (it should make five 1lb jars) and store until needed.
Eat with boiled ham, bacon joints, gammon steaks and charcuterie.