• 3 red onions
• 1 kg ripe tomatoes
• 8 cloves garlic
• 2 thumb size pieces of fresh ginger
• 300 g brown sugar
• 250ml red wine vinegar
• 2 tsp chilli flakes

Thinly slice all the vegetable and place in the pot with the rest of the ingredients. Simmer on a medium heat until the tomatoes are broken down. Turn up the heat and cook until the mixture is thick and jammy, (about 20 minutes) stirring often so it doesn’t burn.

Pour into clean jars and seal.

Pastry:

• 150 g castor sugar
• 140 g butter
• 2 small eggs
• 2 tsp vanilla
• 3 cups flour

Filling:

• 700 g fresh pears, peeled, cored and sliced
• ½ c castor sugar
• ¼ tsp ground cloves
• Finely grated rind of a lemon

Place the prepared pears in a pot or microwave with the sugar, cloves and rind and cook until tender. Drain the liquid and let the pears cool.

For the pastry, cream the butter and sugar then add the eggs and vanilla and beat again. Mix in the flour until it forms a slightly dry dough.

Press 2/3 of the dough into the bottom of a round non stick spring form cake tin, covering the base and about 4 cm up the sides. Fill with the pear mixture and then crumble the rest of the dough over the fruit. Bake for 30-35 mins at 200C until golden.