• 8 zucchini
• 2 ripe tomatoes or a handful of cherry size ones
• 1 clove of garlic, finely chopped
• 2 Tbsp white wine vinegar
• 1 Tbsp olive oil
• 1 small red onion or spring onion
• Fresh herbs (optional)
• Pinch of sugar or a little honey
• Salt and pepper to taste

Top and tail the zucchini and slice lengthwise into ribbons using a vegetable peeler. Coursely chop the tomotoes and place in a large bowl. Mix the remaining ingredients together well and then pour over the vegetables, mixing to coat.

• 500 g dried fruits such as figs, prunes, apricots, cherries
• 3 firm ripe pears
• ½ fresh pineapple
• 1 tin of lycees in syrup
• 2 Tbsp mustard seeds
• ½ c brown sugar
• ¾ c dry white wine
• ½ c white wine vinegar
• 1 ½ tsp dry mustard
• 1 c water

Peel and quarter the pears, prepare the pineapple and combine with the dried fruits, sugar, mustards, wine, water and vinegar in a large bowl. Mix well and turn onto a foil lined tray. Bake in a moderate oven or hooded barbeque for about 45 minutes. Can be served hot or cold with your Christmas meats.