Mashed bean cakes with onion and ginger marmalade

The star of this show is the marmalade, so easy to make and lasts for a few weeks in the fridge in an airtight jar.

A knob grated fresh ginger

2 medium onions

A large glug of olive oil

3 rosemary sprigs

225 ml dry white wine

3 tablespoons white wine vinegar

2 tablespoons soft dark brown sugar

Seasoning

Slice the onions then add to a frying pan with hot oil throwing in the rosemary. Stir and toss until the edges have browned.

Pour in the white wine, white wine vinegar, sugar, ginger and bring things up to a boil. Season then reduce to a simmer for 1½ hours or until the liquid has virtually disappeared.

When done remove the rosemary and pour into a bowl allowing it to cool – tastes good when served at room temperature with hot bean cakes.

As for the bean cakes I used pre-cooked kidney beans, boiled pardina lentils, sautéed red onion, carrot, red pepper, chilli, garlic and lots of flat leaf parsley and black pepper.

The presentation works really well with lambs lettuce or watercress but when needs must I used iceberg lettuce with Rosa’s tomatoes.