Kuku with tomato chutney

Method

1. Place all the ingredients for the chutney into a large saucepan and bring to the boil, stirring until all the sugar dissolves. Simmer uncovered for 1 hour, until the mixture has thickened to the consistency of jam

2. Pour into hot, sterilised, jars and cool.

3. Set the oven to 180°C/gas4. Pour the oil into an ovenproof frying pan and fry the bacon until crisp, add the mushrooms and cook until soft.

4. Add the pepper slices and courgettes, and cook until all the liquid has evaporated, and the remove from the heat.

5. Beat together the eggs, cream, mustard, lemon juice, and oregano, then season with salt, pepper and cayenne.

6. Pour into a pan, transfer to the oven and cook for 15 minutes.

7. Serve the kuku in slices and serve with the tomato chutney.

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Ingredients

2 tbsp Olive oil
250g rindless back bacon, sliced
125g button mushrooms, sliced
2 red peppers, deseeded and finely sliced
125g courgettes, grated
12 Eggs
80ml double cream
2 tsp wholegrain mustard
1 tbsp lemon juice
30ml Oregano, finely chopped
salt and fresh ground black pepper
1/2 tsp cayenne pepper

For the tomato chutney:

2kg Tomatoes, peeled and chopped
zest of 2 Lemons, grated
750g brown sugar
8 Cloves
1 cinnamon stick
2 Bay leaves
500ml dry red wine

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