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Chutney
Courgettes, runner beans, tomatoes... all lend themselves brilliantly to chutney, giving you plenty of sunshine ingredients all year round and adding interest to a cheeseboard or plate of cold cuts.
Makes four 1 lb (350 ml capacity) jarsSmoky Tomato Chutney
Adding pimenton to a plain tomato chutney is an inspired move and makes it unbeatable with barbecued meats, sausages and cheeses. A great way of using up a glut in the garden!
Serves 4Fresh Coriander Chutney
Coriander, lime, chilli and garlic give this chutney zing and freshness. Serve it with curries or any Eastern dish such as grilled meats or fish.
Makes one 1 litre jarPreserved Dried Tomatoes
Oven-drying gives tomatoes a deep, intense flavour that will liven up all manner of dishes during the winter months - and is a useful way of using up a glut from the greenhouse, maybe?
Makes four 17½ fl oz (500 ml) preserving jarsGiardiniere Pickles (Italian Garden Pickles)
Bottle summer vegetables for a taste of summer in the depths of winter. These lovely Italian-style pickles are superb with a plate of charcuterie or cheeses and good bread.
Makes a 1 litre jarPickled Shallots in Sherry Vinegar
One Christmas tradition in our family is returning from midnight Mass to freshly baked, crisp sausage rolls and equally crisp pickled onions. I have now discovered that shallots with a little sherry vinegar make a different, rather special version.
Makes a 1 litre jarChristmas Chutney
This is so-named because it is made with dried fruits, which I always associate with Christmas: prunes, dates and apricots. It's dark, spicy and delicious with cold cuts, pork pies or hot sausages – and it goes splendidly with matured Cheddar.
Makes a 1¾ pint (1 litre) jarSpiced Apricot and Orange Chutney
This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork. To sterilise the jar, wash it thoroughly i
Makes six 1 lb (350 ml capacity) jarsSpiced Damson Chutney
There are chutneys and chutneys, but this one is simply the best of all. It is something I couldn't live without, having it permanently on my shelf. I love it with cold cuts, with cheese, but best of all, sausages and jacket potatoes - dipping crisp,
Serves 2-3 as a snack or accompanimentSpiced Roast Parsnip Chunks with Coriander Chutney
Parsnips and curry spices make a wonderful combination, with the heat of the spices offsetting the sweetness of the root vegetables. This is a great dish to serve with curry or as a side dish.
Makes four 171/2 fl oz (500 ml capacity) preserving jarsPickled Peppers and Courgettes
This is adapted from an old Cordon Bleu recipe for pickled cucumber. It's one of the best, in my opinion, for serving with patés, as it provides a bit of crunch and acidity to cut through the richness.
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