Clear out your kitchen with these simple, delicious recipes.

TOMATO CHILLI JAM WITH CUMIN FLATBREAD

INGREDIENTS
For the jam: 
¼ cup cooking oil 
1 onion, finely chopped 
4 red chillies, chopped 
1 clove garlic, grated 
1 tsp grated ginger
¼ cup brown sugar 
¼ cup vinegar 
500 g rosa/romanita tomatoes, halved 
Zest of 1 lemon  
For the flatbread:
1 cup bread flour, sifted 
1 tsp salt 
2 tbsp cumin seeds, toasted 
4 tbsp olive oil 
100 ml water 

METHOD
For the chilli jam 
1. Heat oil in a pot and add the onions. Allow the onions to cook on a low heat until soft, then add chillies, garlic and ginger. Cook for a further 3 minutes. 
2. Add the sugar and vinegar and allow the onions to caramelise for 5 minutes. 
3. Add the tomatoes and lemon zest and allow to cook to a jam-like consistency for 20 minutes. 
For the cumin flatbread 
1. Add the dry ingredients into a bowl. Make a well in the centre and add the wet ingredients. Combine to form a smooth dough and allow to rest for 10 minutes. 
2. Once rested, portion the dough into 4 balls and roll out to 1 cm thick on a floured surface. 
3. Cook flatbreads in a non-stick pan greased with oil for 5 minutes on each side. 

PEACH PIES

INGREDIENTS
2 tins peaches, syrup reserved 
1 tsp ground cinnamon 
1 roll puff pastry, thawed 
1 egg, whisked, to brush 
To serve 
1 cup plain yoghurt 
Extra honey, to drizzle

METHOD
For the pies 
1. Preheat the oven to 200 °C and line a baking tray. 
2. Chop peaches and mix in cinnamon. 
3. On a floured surface, cut puff pastry into 8 cm × 8 cm squares.
4. Add a spoonful of peach filling to centre of each pastry square.
5. Brush edges with egg wash, top with another pastry square and crimp the edges with a fork to seal. 
6. Pierce the centre of each pie with a fork to allow steam to escape while baking. Brush with egg wash and bake for 20 minutes, until golden. 
7. Serve with yoghurt and honey.