Category Archives: Preserves & Chutneys

What do do with food that would otherwise go off

Herb Jellies

Windfall apples make the best base, but you can experiment with quinces, crab apples, medlars and currants. Combinations such as crab apple n sage, apple n lavender flowers and redcurrant n rosemary are all great. You can add food colouring … Continue reading

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Plum Chutney

A surfeit of plums can be turned into a spicy chutney which is great with cold meats and cheese. Found in the English garden Magazine. Chop 450g of stoned plums, an apple and an onion Put in alatge pan and … Continue reading

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Rhubarb Chutney

As we have got a couple of rhubarb crowns to put in to the garden in the spring I decided that now would be a great time to expand the blog with some recipes. Here's one I found in a … Continue reading

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