If it looks like all your tomatoes will ripen at once, harvest some green ones now and reap a few jars of this tasty condiment.
1.8 kg green tomatoes, chopped
2 onions, chopped
1 large green apple, peeled, cored and chopped
3?4 cup (90 g) raisins
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon curry powder
1?2 teaspoon ground cayenne pepper
1 cup (230 g) firmly packed soft brown sugar
2 cups (500 ml) cider vinegar
Makes six 250 ml jars
In a very large, heavy-based, non-metallic saucepan, combine all the ingredients. Over low heat, bring the mixture to a simmer and gently cook, uncovered, for about 45 minutes, until thickened. Stir occasionally to prevent the chutney burning; remove from the heat if the chutney begins to dry out.
Spoon the chutney into six warm, sterilised, wide-mouthed, 250 ml jars, leaving a 6 mm space between the top of the chutney and the rim of the jar. Wipe the rims, cover the jars and process for 10 minutes in boiling water. Cool, label, date and store in a cool, dark place the chutney will be ready to eat in 4 weeks. Once a jar has been opened, store in the refrigerator.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.