Recipe: Makes about ten 325ml pots 1.8kg mixed apples and pears (Bramleys, Coxis, Cormice) or quinces if you can get them 1 bottle of medium-dry white wine Finely grated zest and juice of 1 unwaxed lemon about 1.8kg granulated/Demerera sugar or more 100g dried English mustard powder 100ml Glengoyne 17 year old malt whisky (plus 45ml) *150g candied orange and lemon peel, finely minced salt

Method

Peel, core and chop the fruit. Put in a large pan and pour in the wine. Add the lemon zest juice and the Glengoyne whisky. Cook until very soft about 40 minutes. Purèe the mixture, weigh and then add the same weight in sugar. Return to the pan.

Mix the mustard powder with the 100ml of Glengoyne whisky and a few tablespoons of warm water, then stir the purèe with 1-2 teaspoons of salt and the candied peel. Simmer gently until the liquid is reduced and the relish becomes very thick, about 40-50 minutes, stirring occasionally to prevent it sticking.

Sterilise about 325ml jam pots. Beat in the remaining Glengoyne whisky and fill. Cool, cover and seal. Label and store in a cool dark place. Try to keep it for about 1 month before you use it and if you can't wait, then never mind!

* Buy proper candied peel sold in large segments and not the ready-chopped kind i.e Epicure or Sundora brands in large supermarkets. Robert Graves is a good source too.