Sharon Reid


Barbecue fired up – check; meat/seafood/fish suitably marinated – check; no rain – let’s not go too crazy! We may not be able to control our barbecue weather, but we can exercise full autonomy over our  condiments. Adam Woolven, Head Chef at sustainable restaurant, Island Grill, is urging us to put down the bottle of generic tomato ketchup for something a little more exciting. This summer, the kitchen team are making all burgers from scratch, so Adam has prepared home-made chutneys and jams as delicious accompaniments.

Adam has generously shared his recipe for this tangy Tomato and Chilli Jam – a great alternative to shop bought sauces.

Adam Woolven – Island Grill


1kg Very Ripe Plum Tomatoes

5 Red Chilli Peppers

8 Garlic Cloves

Ginger (10cm piece)

60ml Fish Sauce

550g Demerara Sugar

200ml Red Wine Vinegar

Pinch of Salt and Pepper


Step 1: Bring a large pot of water to the boil. Add the plum tomatoes to the water and boil for 10-15 seconds. Following this, run the tomatoes under cold water, then peel and quarter them.

Step 2: Peel the ginger (easiest done with a spoon), then finely chop it, along with the garlic cloves and chilli.

Step 3: In a large pan, cook the tomatoes, garlic, ginger and chillies on a low heat until the mixture becomes of pulp-like consistency. Pour the fish sauce, red wine vinegar and Demerara sugar into the mix. Stir well. Season with a little salt and pepper.

Step 4: Don’t wait for the jam to cool – store the jam in a sterilised jar whilst still hot.

Step 5: Scoop a generous spoonful of jam onto your freshly barbecued burger – and enjoy!