Peach chutney, beetroot relish, bread and butter pickles – a celebration of autumn’s abundant fruit and veg crops
At this time of year, I put away damsons, gooseberries and blackcurrants in the freezer. A squirrel-store of fruits that are distinctly seasonal and are pretty much impossible to find in the freezer aisles. In the depths of winter, I rather enjoy an out-of-season gooseberry crumble or a hot damson compote with my breakfast porridge. But my freezer is small and soon filled.
When apricots have finally come down in price, I make jars of glowing jam; when peaches are at their best or the supply of courgettes and beetroot seems never-ending, I will make jam or chutney. If I find a cheap supply of those intensely flavoured tiny cucumbers that are so difficult to track down, they will end up in a homemade pickle with fennel seeds and dill to eat with cheese. A row of glistening jars to last me through the winter.
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