Sweet and sour lamb chops

Carefully remove the t-bone from the chops with a sharp knife and then place a prune in the centre of each of the chops and secure with a cocktail stick. Now mix together 4tbsp of the pineapple juice with the vinegar, tomato purée and Fruisana sugar. Place the chops in the mixture and leave to marinate for at least 6 hours.

In a frying pan, heat the oil and gently fry the onion and pepper until softened. Then add the marinated chops and pineapple chunks and cook for 8 - 10 minutes before stirring in the marinade and bring to the boil. Simmer for a few minutes until the marinade has thickened. Serve with mashed potatoes and green vegetables.