Step 1

Heat the oil in a large, heavy-based pan over a medium heat, then sizzle the star anise, fennel seeds and chilli flakes for 1 minute, stirring continuously so they don’t burn.

Step 2

Add the cherries and lemon zest, cooking for 1 minute, before adding the chopped apples along with 250ml of water. Simmer for 12-14 minutes or until the apples turn to a pulp (add a splash of water if it’s drying out).

Step 3

Add the pears, garlic, ginger, sugar, vinegar, lemon juice and sea salt flakes. Simmer for 5 minutes, remove from the heat and cool to room temperature. Decant into a sterilised jar and seal tightly. Will keep for six months in a cool dark place or for one month in the fridge once opened.