Loquat pickle

Níspero confitado

This loquat pickle is beautifully tart and a great keeper. Serve it with the game-bird terrine, as well as cured cheeses such as manchego and Mahón.

MAKES 500 G (1 LB 2 OZ)

1 small red onion, thinly sliced

1 kg (2 lb 4 oz) ripe loquats, peeled, deseeded and quartered

½ teaspoon finely grated fresh ginger

1 red chilli, roughly chopped

6 whole cloves

1 teaspoon ground cinnamon

2 teaspoons cumin seeds

55 g (2 oz/¼ cup) sugar

Put all of the ingredients into a large heavy-based saucepan and just cover with cold water. Bring to the boil over high heat. When boiling, reduce the heat to low and simmer for 40 minutes, stirring every now and again to prevent the mixture sticking to the base of the pan. Decant into sterilised jars and refrigerate.