Rhubarb ketchup (for pork)

• 500g forced rhubarb
• 150g fruit sugar
• 100g cider vinegar
• 0.5 stick fresh ginger
• 50g orange juice
• 1 pinch salt
• 0 Cranberry ketchup
• 500g frozen cranberries
• 150g caster sugar
• 150g red-wine vinegar
• 50g orange juice
• 1g ginger
• 1 pinch salt
• 0 Pineapple ketchup
• 500g pineapple
• 100g fruit sugar
• 100g cider vinegar
• 1 hot red chilli
• 50g lime juice
• 1 pinch salt
• 0 Tomato ketchup
• 1g fresh
• 250g apple
• 1 small onion
• 1 clove garlic
• 1 small chilli
• 200g sugar
• 50g Maldon sea salt
• 200g malt vinegar
• 0 Gooseberry ketchup
• 500g gooseberries
• 150g fruit sugar
• 150g cider vinegar
• 50g lemon juice
• 1 pinch salt
• 250g salted butter
• 1 large pinch ground mace
• 1 large pinch ground white pepper
• 1 large pinch sea salt
• 1 unwaxed lemon
• 125g peeled brown shrimp
• 25g chopped curly parsley

Step 1
Follow the method for apple ketchup.

Step 2
Follow the method for apple ketchup.

Step 3
Follow the method for apple ketchup.

Step 4
Follow the method for apple ketchup, only this time simmer the mix for two hours.

Step 5
Discard the spices, pass through a mouli, then blend smooth.

Step 6
Decant into a sterilised bottle or jar, seal and refrigerate.

Step 7
Follow the method for apple ketchup.

Step 8
Blend the butter with the spices and lemon juice, then fold in the remaining ingredients.

Step 9
Lay a sheet of clingfilm on a work surface and use this to roll the butter mix into a sausage shape.

Step 10
Put in the fridge to set, then cut into roughly 50g discs.

Step 11
Lay a disc on top of freshly grilled fish and leave to melt.

Step 12
To order a copy for £21.25, go to bookshop.