Savoury jammy toasts

A store cupboard treat.

The savoury crunchy seeds and spicy tomato jam will keep well in airtight containers for ages, ready for you to go to when you fancy adding a bit of sweet heat or savoury crunch to mealtimes.

Here I dolloped and sprinkled them on cream cheese topped toasted rye toasts. They make an eminently munchable snack.

This is one of five recipes I developed for Morrisons, and if you fancy a butchers at the magazine spread, just click here.

For four, and more seeds and jam leftover for later

• 500g ripe red tomatoes, green cores removed
• 1 large red finger chilli (add another one if you like it hot)
• 300g golden caster sugar
• 100ml red wine vinegar
• 1 lemon, juice only
• 2 tsp powdered gelatine

For the seed sprinkle

• 100g pumpkin seeds
• 50g sunflower seeds
• 1 tbsp cooking oil
• 2 tbsp soy sauce

To serve

• 1 fresh sourdough loaf, cut as thinly as possible
• Soft cheese

Method

1. Blend the tomatoes until they’re a fairly smooth consistency, then add them to a saucepan with the chilli, sugar, red wine vinegar and a generous grind of black pepper. Bring to the boil and skim off any residue that floats to the top with a spoon. Once boiling, reduce the heat and simmer for 40 minutes to reduce the mixture to a thick, syrupy consistency.
2. After 40 minutes, add the lemon juice. Carefully spoon the gelatine granules into 50ml hot water in a cup, mixing until dissolved. Add to the tomato mixture and stir to combine. Remove from the heat.
3. Sterilise a large, clean jar by leaving it in the oven for 20 minutes at 150°C/130°C fan/Gas 2. While the jar is still warm, pour in the jam and leave to cool before putting in the fridge to chill.
4. Meanwhile, prepare the seeds. Heat the oven to 150°C/130°C fan/Gas 2. Mix together the pumpkin and sunflower seeds in a bowl and pour over the soy sauce and oil, stirring well until all the seeds are very lightly coated.
5. Transfer the seeds on to a lined baking sheet and spread them out into a thin layer. Bake for 20 minutes, giving them a stir after 10 minutes. Remove from the oven and leave to cool for 15 minutes before eating.
6. To serve,toast your sourdough slices under the grill and, when crisp, top with cream cheese, some tomato jam and a sprinkling of the crunchy seeds.