• 1.25 kg stoned and roughly chopped nectarines
• 1 red capsicum
• 2 c brown sugar
• 1 c red wine vinegar
• 1 tsp each of salt and finely grated fresh ginger
• 1/2 tsp cayenne pepper
• 2 cloves of garlic
• 1 tablespoon chopped rosemary
• 3/4 c sultanas

Place the nectarines and capsicum in a lightly oiled baking dish and roast for 30 mins at 180 C
Place all the ingredients in a large saucepan and bring to the boil, stirring to dissolve the sugar. Cook for 1 hour until the chutney is thick and glossy, and pour into sterilised jars and seal.

• 6 shoulder pork hocks
• sea salt and fresh black pepper
• cooking oil

Preheat the oven to 200C. Score the skin of the hocks with a very sharp knife every 1/2 cm or so. Rub in liberal amounts of sea salt and season with black pepper. Place in a roasting dish with a splash of oil and a cup of water. Cook for 20-30 mins until skin begins to bubble and crackle.
Turn down the heat 10 140C and continue to cook for up to a couple of hours. The hocks are ready when the meat pulls away from the bone.
Serve with some of the crispiest cracking and enjoy some great comfort food!