A sweet-tangy relish to brighten the simplest of summery meals and extend the redcurrants season
For the redcurrant relish:
2 tbsp olive oil
½ tsp cumin seeds
1 star anise
1 tsp fennel seeds
1 large red onion, diced
1 small red pepper, diced
1 red chilli, seeds removed, finely chopped
2 large garlic cloves, finely chopped
20g ginger, finely chopped
200ml red wine vinegar
130-150g light muscovado sugar
250g redcurrants, stripped from stalks
For the crostini:
1 ciabatta loaf, cut into 1cm slices
1 large garlic clove, sliced in half, lengthways
Olive oil to drizzle
Goat’s cheese (such as Harbourne, Sleightlett or Burr from Neal’s Yard Dairy)
Heat the olive oil in a large pan or wok, set over a medium heat, and then add the cumin seeds, star anise and fennel seeds. Stir everything around for about 30 secs, until the spices release a warm aroma.
Add the onion and diced pepper and fry until they begin to pick up colour. Stir in the chopped chilli, garlic and ginger and continue cooking for 1 min.
Pour in the vinegar and simmer the vegetables for about 5 mins. Add the sugar and once dissolved, turn up the heat and cook for 5 mins before adding the redcurrants. Season with salt and cook for another 10 mins until the fruit has softened but still holds its shape. Cool the relish and then spoon it into a sterilised jar. It will keep in the fridge for about 3-4 weeks.
Grill the sliced ciabatta until golden on both sides, rub the surface with a halved garlic clove and then drizzle with olive oil. Top each slice with goat’s cheese and finish with a spoonful of the redcurrant relish.
Recipe: Roopa Gulati