Beetroot, pumpkin & chilli chutney

Ingredients

• Olive Oil - 25ml
• Raw Beetroot - 4
• Red Onions - 3
• Green Chillis - 40
• Pumpkin - ½
• Garlic - Bulb
• Root Ginger - 12cm
• Granny Smith apples - 3
• Pears - 3
• Sugar - 10 lumps
• Preserved Lemons - 3 quarters
• Raisins - 150g
• Cider Vinegar - 400ml

Spice Mix

• Cardamon seeds - ½ tsp
• Dried whole chillis - 1 tbsp
• Whole black pepper - 1 tsp
• Whole corainder seeds - 2 tsp
• Whole Cumin seeds - 1 tsp
• Salt - 2 tsp
• Star Anise - ½
• Turmeric - 3 tsp

Instructions

• Blend all Spice Mix ingredients in a spice grinder
• Cut Onions, Beetroot, Chillis, Pumpkin, Garlic, Ginger, Apples, Raisins & Lemon into 0.5cm cubes
• Fry Onions, Beetroot, Chillis, Garlic & Ginger in olive oil for 10 minutes
• Add Pumpkin, Apples, Dates & Preserved Lemons and fry for a further 5 minutes
• Add the Spice Mix and mix thoroughly
• Add the Cider Vinegar and simmer on a low heat until much of the liquid has evaporated (about an hour)
• Decant into sterilised jars whilst still hot and put on the lids

Optional Ingredients

• Black Onion Seeds - 1 tsp

Info

Honey & whisky mustard PT40M PT90M PT130M Condiment British 90

• Makes - 6 jars
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes

Preserved Lemons

Ingredients

• Unwaxed Lemons - 6
• Salt - 3 tbsp
• Bay Leaves - 2
• Dried Chillis - 2

Instructions

• Cut Lemons into quarters length-ways
• Push lemons into prepared preserving jars roughly to liberate some juice to 2 cm from the top
• Add Salt, Bay Leaves & Chillis
• Top up with water to cover lemons if required
• Seal preserving jar
• Invert jar every day for 2 weeks

Info

Preserved Lemons PT05M PT05M PT10M Condiment British 28

• Makes - 1 jar
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - No

Pickled Onions

Ingredients

• Pickling onions (unpeeled) - 30
• Salt - 50g
• Malt Vinegar - 250ml
• Cider Vinegar - 250ml
• Honey - 3 tbsp
• Mustard seeds - 1 tbsp
• Whole black peppercorns - 1 tbsp

Instructions

• Put onions in bowl and cover with boiling water
• When cool, top, tail & peel onions and add salt
• Leave overnight
• Dissolve honey in heated vinegars solution
• Add mustard and peppercorns to jar
• Pack onions into preserving jar
• Top up jar with vinegar/honey solution and seal
• Leave in jar for 8 weeks

Info

Pickled Onions PT12H PT05M PT12H Condiment British 30

• Makes - 1 jar
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - No

Passata

Ingredients

• Ripe tomatoes cut into eighths - 6 Kg
• Salt - 4 tbsp
• Balsamic vinegar - 4 tbsp
• Beetroot Powder - 4 tsps
• Preserved Lemon - ¼ lemon

Instructions

• Put ripe tomatoes and salt on roasting tray and roast for 2 hours at 175° fan
• Remove tomato tray from oven and pour any juice into a saucepan
• Return tomatoes to oven for another 90 mins
• Put saucepan of juice onto hob and reduce down on medium (6⁄9) for 60 mins
• Transfer roast tomatoes, juice, preserved lemon and Beetroot Powder in a blender and blend till smooth
• Transfer to bottling jar whilst still hot and seal

Info

Passata PT30M PT210M PT240M Condiment Italian 4

• Makes - 2 kilner jars
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - No

Pickled Mini Cucumbers

Ingredients

• Mini Cucumbers (cut into quarters lengthways) - 5
• Clear pickling vinegar

Instructions

• Put mini cucumbers into preserving jar
• Top jar with clear pickling vinegar
• Seal and leave for 8 weeks

Info

Passata PT5M PT5M PT10M Condiment Italian 30

• Makes - 1 jar
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - No

Pickled Red Cabbage

Ingredients

• Red cabbage (grated) - ½ cabbage
• Clear pickling vinegar

Instructions

• Put red cabbage into preserving jar
• Top jar with clear pickling vinegar
• Seal and leave for 8 weeks

Info

Pickled Red Cabbage PT10M PT20M PT30M Condiment British 10

• Makes - 2 jars
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - No

Onion Jam

Ingredients

• Red onions (diced) - 6 medium
• Black treacle - 150 g
• Sugar - 200 g
• Balsamic Vinegar - 2 tbsp
• Cider Vinegar - 100 ml
• Salt - ½ tsp
• Whole black pepercorns - 10
• Whole clove - 1
• Vanilla - 2 cm
• Cinnamon - ½ stick
• Red wine - 2 glasses
• Ruby port - 2 glasses
• Gelatin leaves - 6

Instructions

• Put whole peppercorns, whole clove, vanilla & cinnamon in muslin bag
• Put wine, sugar, treacle, vinegar, port, salt & muslin bag in saucepan
• Boil over medium heat for 25 mins
• Add onions and gelatin and boil on high for 5 mins
• Remove bag, put in jar and seal whilst hot
• Store for up to 1 year

Info

Onion Jam PT10M PT20M PT30M Condiment British 12

• Makes - 1 large jar
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - No

Lime Pickle

Ingredients

• Limes - 500 g (about 7)
• Large Garlic cloves - 8
• Chilli powder - 2 tsp
• Ground Tumeric - 1 tsp
• Sea Salt - 30 g
• Black mustard seeds - 1 tsp
• Fenugreek seeds - ½ tsp
• Cumin seeds - 1 tsp
• Star anise - 1
• Amchur - 1
• Caster sugar - 1 tsp
• Vegetable oil - 125 ml (plus 30-50ml extra if required)
• Root ginger - peeled and finely chopped - 30 g
• Finely chopped green chillis - 3
• White wine vinegar - 50 ml
• Sugar - 70 g

Instructions

• Put the limes in a saucepan and cover with water. Place a small heatproof plate on top of the fruit to keep them submerged and then bring to a boil over a medium heat and simmer for 20-30 mins until the limes are tender. Scoop out the limes, pat them dry with kitchen paper, and discard the cooking water.
• Once the limes are cool enough to handle, chop them (peel and pith included) into 3cm chunks and tip everything, including any juice, into a mixing bowl. Stir in the chopped garlic, chilli powder, turmeric and salt, and leave to one side for 1 hour.
• Heat a sturdy and dry frying pan over a medium-low heat, and add the mustard seeds, fenugreek, cumin, amchur and star anise, Stir and toast the spices for about 40 seconds until aromatic. Tip them into a spice grinder, add 1 teaspoon of sugar and grind.
• Add this ground spice mix to the limes, stir well, spoon everything into a sterilised jar and then seal. Leave the pickle in a warm place or on a sunny window ledge for 2-3 days so that flavours mature. Stir the limes once a day with a metal spoon to ensure they are evenly coated in the spice mix.
• Heat the oil in a wok or karahi over a medium-high heat and fry the ginger and green chillies for 2-3 mins, until the ginger starts to turn golden. Add the vinegar and sugar and simmer over a medium-low heat until the sugar has dissolved, then boil for 2 mins.
• Turn the heat off and add the steeped limes and masala. Leave on one side to cool and then spoon the pickle back into the same jar. Using a metal spoon, push the limes down into the jar so that they are covered by the spicy oil – you might need to add a little extra oil. Seal the jar and leave the pickle for 3-4 days before tasting. It will keep for 3 months at room temperature.

Info

Lime Pickle PT10M PT20M PT30M Condiment Indian 20

• Makes - 1 large jar
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - No

Pickled Ginger

Ingredients

• Root Ginger (roughly peeled) - 500 g
• Raw Beetroot (peeled) - 1
• Brown sugar - 3 tbsp
• Orange - 1
• Black peppercorns - 10
• Cider vinegar - 500 ml

Instructions

• Slice the ginger as thin as possible (Robot Coupe #2)
• Slice the beetroot to the same thickness as the ginger
• Cut the orange, including peel, into 6 chunks
• Place sugar, vinegar and peppercorns into a pan and bring to a slow boil
• Fill 2 sterilised preserving jars with layers of ginger, beetroot and orange
• Pour pan content into preserving jars, top up with water if necessary
• Store for 2 weeks before use

Info

Pickled Ginger PT20M PT05M PT25M Condiment British 40

• Makes - 2 large jars
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - No

Pickled Beetroot

Ingredients

• Roasted Beetroot - 1½ large
• Clear pickling vinegar - 1 portion

Instructions

• Cut the beetroot into 1cm cubes
• Place beetroot in a 1L sterilised preserving jar
• Fill jar with Clear pickling vinegar whilst hot
• Screw on lid and store for at least a week before eating

Info

Pickled Beetroot PT05M PT10M PT15M Condiment British 40

• Makes - 1 large jar
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - No