Pork and spiced onion Wellington, khubani chutney

For the chutney:

1 Put all the ingredients into a pot, then cook down over a medium heat until all the water has evaporated and the mixture is sticky.

2 Cool and put in the fridge.

3 This can be done the day before.

For the onions:

1 Put all the ingredients into a pot, cover and cook over a medium heat stirring once or twice for 15 minutes, until the onions soften and collapse.

2 Remove the lid and turn up the heat a little and cook for another 10 minutes or so until the onions start to caramelise.

3 You will have to scrape the bottom of the pot a few times to ensure even caramelisation and a nice golden colour. Check the seasoning, remove from the pot and allow to cool.

For the pork:

1 Season the pork, then heat the oil in a large frying pan until gently smoking. Colour the pork on all sides on a high heat. Remove from the pan and allow to cool completely.

2 Unfurl the pastry, transferring the parchment on to a baking tray. Lay the pork on top along its width just a touch above the centre.

3 Brush the pastry all around the pork with a little beaten egg, then spoon the onions along the top of the pork.

4 Fold the pastry from the bottom over the pork and seal the edges tightly, leaving no air in the pastry, then crimp the edges with a fork. Brush the top of the pastry with the eggwash and sprinkle over the sesame seeds if using.

5 The pork can be put in the fridge until you want to cook it, but allow it to come to room temperature before cooking.

6 Preheat the oven to 185 degrees.

7 Cook the Wellington for 30 minutes, until crisp and golden.

8 Once removed from the oven allow it to sit for 10 minutes before carving.

9 Serve with the chutney and something green.