Takes 90 minutes

Makes two 250g jars

This is lovely rich, yet zingy stuff that goes beautifully well with all sorts of things; sausages, steaks, burgers, or just spread on buttery toast. If you sterilise two 250g glass jars (put them in an oven set to 160C for 30 minutes), it’ll last a month in the fridge

350g onions (a mixture of red and white works well), peeled and sliced into ½cm slices

3 sprigs worth of rosemary leaves, taken off the wooden branch

250mls dry white wine

3 tbspns white wine vinegar

2 tbspns soft dark brown sugar

1 level dspn finely grated ginger

olive oil

salt and pepper

• Heat some oil in a big frying pan, and fry the onion slices and rosemary until lightly browned
• Add all the other ingredients, bring to a boil, and simmer gently for 75 minutes until liquid has almost evaporated. Season
• Put into jars, and refrigerate