Delicious tomato-chilli 'jam'

I finally found the time to visit the local farmers market along New Kings Road. It's not quite like a French market, but it had everything a hungry person needed...  baby plum red and yellow tomatoes; mild, fresh goats cheese, a little oven-ready partridge, a rack of lamb, and a red cabbage. Certainly not cheap, but something to do on a mild November Sunday and something different to shopping at the local Waitrose.

So my lucky housemate was treated to roast partridge on a bed of red cabbage, which I cooked with a diced onion, chopped apple, a splash of cider and crispy streaky bacon.

After that I served rack of lamb. I covered the fatty side with a crunchy breadcrumb(breadcrumbs, onion, garlic, and thyme) and served with pureed pumpkin and a delicious tomato-chilli 'jam'!

Tomato-chilli 'jam' recipe
Finely dice half an onion, crush a clove of garlic and soften over a low heat in a little olive oil. Add some fresh thyme and toasted coriander and mustard seeds broken using a pestle and mortar. Finely slice a chilli and add (keep the seeds if you want more kick). Halve and add a handful of red and yellow baby tomatoes and a teaspoon of brown sugar. Cook slowly until the juices have reduced to a chutney-like consistency. Splash in a little more olive oil to give it a glossy appearance and serve as an accompaniment to your meal.