Whether you're an expert jam maker, or have never tested for a setting stage in your life, this section includes some fantastic preserves that will be mouthwatering additions to the storecupboard... if they last that long!
This is a light tasty chutney.Be sure to use cooking apples, not an eating variety , as you need the cooking apple to break down in the cooking process.
Using an eating apple will give you a very dry chutney , not very nice.
This is my own recipe, devised from a combination of other recipes. It's a lovely tasting Chutney, ideal with cold meats and cheeses. Makes a lovely alternative to Branston, in a cheese and pickle sandwich.
Can't remember where I got this recipe from. I'm not a beetroot fan, but on sampling it I could almost like it! I think I would re-name it SWEET BEETROOT & SHALLOT RELISH (it could do with more raisins in it for them to make it to the tit
From an old recipe book dating back to 1937 from Wrawby in Lincolnshire. Afraid this recipe is untested by me, as found it in response to a question on the forum.
I was living abroad and missed some of the special treats I was used to in Britain. One of these was cheese and pickle sandwiches. Alas, none of the pickles available in Argentina resembled Branston pickle, so I got busy on the web and found a few rec
