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Butternut Squash and Apple Chutney
  • Difficulty:
    Easy
  • Serves:
    1kg

Makes approximately 1kg of chutney Cut the squash into 2cm pieces. Heat the rapeseed oil in a large pan and add the onions, ginger, mustard seeds and cumin seeds. Fry on a gentle heat for 5 minutes, stirring occasionally, until
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Rhubarb, Ginger and Sweet Chilli Relish
  • Difficulty:
    Easy
  • Serves:

Wash and trim the rhubarb, then slice it into 2cm pieces. Place the shallots, cider vinegar, ginger and sugar in a pan and season with sea salt and black pepper. Bring to the boil for 5 minutes, then add the
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Sweet Piccalilli
  • Difficulty:
    Easy
  • Serves:

Makes approximately 2kg of sweet piccalilli. Place the cauliflower, onions, vinegar, nutmeg and allspice in a large pan and bring to the boil. Cover and simmer for 8 minutes. Now take the lid off and stir in the cucumber, runner
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Red Onion and Rosemary Jam
  • Difficulty:
    Easy
  • Serves:

Heat the rapeseed oil and butter in a large saucepan. Add the onions and sugar and stir until well coated in the butter. Reduce the heat and cook the onions for 10 minutes, stirring occasionally, until soft and just beginning
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Warm Fig and Mustard Seed Chutney
  • Difficulty:
    Easy
  • Serves:

Makes approximately 1kg of chutney Heat the rapeseed oil in a large, wide pan and add the onion. Sauté for 5 – 10 minutes, until softened, then add the figs, apples, ginger, mustard seeds, spices, salt, vinegar and lemon juice.
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