Purple ketchup

2 large tins pears in syrup
200 g brown sugar
2 tsp salt
4 tsp citric acid
6 cloves garlic, crushed
the white part of a leek, chopped (around 150g)
100 g chopped celery
150 g chopped purple cabbage.

Drain and dice pears. Boil syrup from tins until reduced by half.  Add all other ingredients and boil for a further 15 minutes. Puree and place into containers for freezing or sterilised jars for use in the next few weeks – thanks to Eleanor.

The Failsafe Cookbook

This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.

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