Turn to page 16 of December's The Simple Things for our simple party toast ideas – moreish morsels that won’t linger for long at a festive do. Use this red pepper jam as a topping for goat's cheese toast

Red pepper jam

Makes 2 x 500ml jars

4 tbsp vegetable oil
2 red peppers, roughly chopped
2 red onions, roughly chopped
4 long red chillies, chopped
250g cherry tomatoes
100g sugar
50ml fish sauce

1 Heat the oil in a heavy-based pan over a medium–high heat. Fry the peppers, onions and chilli for 5 mins, or until softened and slightly caramelized. Add the tomatoes and cook for 6 minutes, or until soft. Stir in the sugar and fish sauce, and simmer for 30 minutes, until thickened.

2 Leave to cool slightly, then whiz to a purée in a food processor. Ladle into sterilised jars and seal. The jam will keep in the pantry for 6–12 months. Refrigerate after opening and use within 1 month.

Recipe from In the Kitchen by Simmone Logue (Murdoch Books)