We are finally getting in to the summer spirit which to me means getting rid of the stodgy stews and soups, hot water bottles and cosy blankets and instead opting for the beautiful outdoors, simple salads and a glass of refreshing Pimms.
This season is the perfect time for entertaining, so why not lay out a barbecue or buffet in your garden, invite some friends along and get the Great British Summer started with a bang.
Barbecue’s and buffets are always lovely, even when the food is a little blackened or screaming food poisoning, but I find that the one thing people often forget is a really good chutney which can accompany everything.
My mum makes an incredible Pineapple, Fig and Ginger Chutney, which although sounds a little too different for some, it accompanies all types of food including salads, sandwiches and meat and works particularly well with cheese and biscuits.
To make the chutney you will need:
- 600g / 1lb 8oz Bramley Apples – peeled, cored, chopped
- Small piece root ginger – peeled & grated
- 450g / 1lb fresh pineapple (after peeling & coring) – pulse in food processor
- 1 large red onion
- 140g / 5oz dried ready to eat figs
- 2 tsp mustard seeds
- 400g / 14oz muscovado sugar
- 500ml / 18fl oz cider vineg
Method:
- Put pineapple, apples, ginger, figs, mustard seeds, nutmeg, vinegar and onion into a pan, bring to boil and then simmer for 15 mins.
- Add sugar & simmer for 30 minutes or until thickened.
- Put in the fridge to chill.
- Pour into sterilised jars, seal and date.
The best thing about this recipe is that it keeps for 6 months and works perfectly in the winter months with foods such as roasted ham, so it can be an all round fridge food ready to make simple food slightly more exciting!
Pantry Secrets 