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.

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Makes three 500 ml capacity jars

Mango Chutney

Serve this lovely chunky mango chutney - which is simplicity itself to make - with cold meats, leftover turkey or anything spicy.

Serves 2

Baked Thai Red Curry Chicken with Coriander Chutney

If you have some Thai Red Curry Paste to hand, this makes a very speedy supper dish. Serve with Spiced Pilau Rice with Nuts.

Serves 6 as a starter

Fresh Date and Apple Chutney

This chutney goes particularly well with Camembert Croquettes. However, it would also partner the Christmas cold cuts and buffet food extremely well, especially ham, pork pies and gammon.

Makes four 171/2 fl oz (500 ml capacity) preserving jars

Pickled 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.

Makes a 1 litre jar

Christmas 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 1 litre jar

Pickled 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 four 17½ fl oz (500 ml) preserving jars

Giardiniere 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 one 1 litre jar

Preserved 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?

Serves 4

Fresh 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 four 1 lb (350 ml capacity) jars

Smoky 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!

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