Mostarda of Cremona

The correct proportions are 1kg cleaned fruit and vegetables to 300g sugar, 1 lemon, 10 drops of essential oil of mustard (available from specialised grocery shops or pharmacies).

Pick fruit and vegetables which are not overly ripe, but still quite firm. Cut all the fruit except the lemons into pieces and put it together in a large soup tureen, weigh it and cover it with sugar and thin slices of lemon.

Stir, cover, and leave for 24 hours, stirring occasionally.

Take a wide, low non-stick pan and slowly pour the fruit into it along with the liquid that has formed.

Cook, turning the fruit over as it begins to caramelise and continue to cook for a few more minutes, being careful not to let the fruit stick and burn, or it will become bitter.

Pour the caramelised fruit into a bowl and weigh it. Add 10 drops of essential oil of mustard per kg of fruit, if you want it to be quite strongly flavoured, or less if you prefer it mild.

Mix well and pour into jars, seal and turn upside-down until completely cooled.