This is the most gorgeous preserve! All of the ingredients are roasted until they’re sticky and jammy.

Makes 2-3 cups

1kg feijoas (about 30-40 medium)

2 onions, chopped

1 small lemon – zest and juice

1 red chilli

1 ½ cups brown sugar

2 tsp salt

½ cup red wine vinegar

1 tbsp sesame oil

1 tsp each cumin and cardamom

Place everything in a dish overnight then cook for 2-3 hours at 180 C, stirring every 30 minutes or so. It will caramelise and thicken.

Spoon into sterilised jars.

Try this with:

Roast pork with crackling

Aged cheddar or parmesan

Stirred into a curry or stew