This is, for me, one of the great classic English sauces, provided it's made with a good-quality redcurrant jelly with a high fruit content; some of the commercial varieties are lacking in fruit and are...
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...
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...
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.
Smoky Tomato Chutney: Bottom image Pimentón - smoked paprika - gives a smoky flavour to this dark, luscious, red tomato chutney. Great to serve with hamburgers and sausages, and lovely with sharp Cheddar...
It gets more and more difficult to find mango chutney which has really visible chunks of mango all through it. So, since it is very easy to make, here is a recipe which includes large luscious chunks of...
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,...
Beetroot is vastly underestimated, in my opinion. Perhaps that's because the strong malt vinegar of the commercial pickling masks the true flavour of the beetroot, or maybe it's because of overboiling....