British tomato chilli jam and cream cheese on toast, by @littlewomanfooddiary

INGREDIENTS

4 slices of tiger bread 

1 Handful of rocket leaves (optional) 

Cream cheese

Tomato chilli jam

330g British cherry tomatoes, chopped into quarters

1 Red sweet pointed pepper, deseeded and finely chopped

1/4 Red onion, finely sliced

4 tbsp soft dark brown sugar

1/2 tsp Lemon Juice

1/2 tsp chilli flakes

1/2 tsp smoked paprika

1/4 tsp sea salt

Serves 2

Prep time: 10 minutes

Cook time: 25 minutes

Method

1. To a pan add tomatoes, sweet peppers, red onion, brown sugar, lemon juice, chilli flakes, smoked paprika, and sea salt. On high heat bring the ingredients to a boil whilst stirring regularly

2. Reduce heat to medium-high and cook for 10 minutes. If the bottom of the pan begins to stick, stir in a tablespoon of water

3. Further reduce pan to medium heat and cook for an additional 10 minutes or until the ingredients have completely softened creating a jam-like consistency. Turn off the heat and set the jam aside

4. In a toaster or grill toast tiger bread to liking

5. On a plate, assemble toast by spreading on as much or as little cream as you want, top with rocket leaves, and lastly layer with tomato chilli jam

Cook’s tip:

Ingredients can be doubled to make more jam. Any jam not used can be stored in the fridge in an airtight jar for 1-2weeks.

Try out sourdough bread, a ciabatta or a baguette. Goats cheese, whipped feta, mozzarella and brie will also pair perfectly with the tomato chilli jam.

Recipe courtesy of @littlewomanfooddiary