4 oranges, chopped
1.5kg/3lb 5 oz apricots, stoned and quartered, or 500g/1lb 2oz dried apricots
450g/1lb onions, sliced
450g/1lb caster sugar
1 tsp sea salt
½ tsp ground cloves
1 tsp ground black pepper
½ tsp chilli flakes
½ tsp ground mace
1 tsp curry powder
1 tbsp mustard seeds
1 tsp turmeric
1 litre/1¾ pints cider vinegar
Mix the oranges and apricots with all the other ingredients.
Bring to the boil, reduce the heat and simmer for 1-1½ hours until thick, stir occasionally, especially nearer the end of cooking time.
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James Martin hosts, with help from top chefs Brian Turner and Henry Harris.
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