Instructions: Cut the kumquats in half lengthways place in a saucepan of cold water bring to the boil and cook on the simmering plate for 10 to 15 minutes or until soft.

Drain the saucepan then return the kumquats to the pan with the caster sugar 450ml water crumbled cinnamon stick cloves and a generous grating of nutmeg.

Gently bring to the boil and bubble on the simmering plate for 20 minutes or until the liquid is reduced by half and syrupy.

Add the chopped pistachio nuts and serve warm.

The perfect accompaniment to christmas pudding.

Serves 8

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