Chilli Jam

1. Roughly chop first four ingredients and place in saucepan with sugar and vinegar.
2. Heat until boiling and then reduce heat to low and simmer for 35-40 minutes.
3. Transfer to a blender and then blend until roughly pureed.
4. Let cool and then pour into a sterilised jar and seal.
5. Makes about one 500 gram (18 ounce) jar.

Caramelised Onion Jam

1. Heat up a large fry pan and then add the olive oil.
2. Add the onions, sugar and vinegar and stir to combine.
3. Cook for 30-35 minutes over a low-medium heat, stirring occasionally until onions are soft and caramelised.
4. Transfer to a blender and then blend until roughly pureed.
5. Let cool and then pour into a sterilised jar and seal.
6. Makes about one 500 gram (18 ounce) jar.

Mini Chilli and Caramelised Onion Tarts

1. Preheat oven to 180 degrees Celsius (160 degrees fan-forced).
2. Take puff pastry out of the freezer and let defrost on kitchen bench for about 6-8 minutes. You want it starting to defrost but not completely defrosted so it’s easier to work with.
3. Line a baking tray with baking paper. Using a round cookie cutter, cut circles out of the past as close together as possible – I made 16 mini tart bases out of one regular sheet.
4. Place directly onto baking paper and top with one teaspoon of jam.
5. Sprinkle with Parmesan and bake for 12-15 minutes or until puffed up and starting to brown.