Mum's pineapple sauce

Blitz one pineapple (after peeling and cutting out the prickly bits). Dunk in a pot. Add sugar (to taste). Cook slowly until the mass is reduced and in a jam-paste consistency. Add lemon zest and a squeeze of lemon juice. And you're done.

It's great as a dressing for raw veggies that are normally a hassle to chew - like carrot and celery that are sliced thinly. Keep in a jar, add enough (as in, to taste) of the above sauce. This keeps well for a few days and it makes a refreshing relish.