Pineapple, Fig and Ginger Chutney

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:

1. Put pineapple, apples, ginger, figs, mustard seeds, nutmeg, vinegar and onion into a pan, bring to boil and then simmer for 15 mins.
2. Add sugar & simmer for 30 minutes or until thickened.
3. Put in the fridge to chill.
4. 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!

Cottage Pie – What a Winter Warmer!

During these chilly winter months I am constantly urging for warming comfort food. Most of the time I opt to make homemade soups as they are quick, healthy and satisfying, however when my new individual dishes from Arte De Cuisine arrived last week, I decided it was time to treat the family to something different, whilst giving my new pots a go.

I opted to cook individual cottage pies, which tasted great with a side of picked red cabbage and a dollop of tomato sauce.

To make 4 individual cottage pies you will need:

2 tbsp vegetable oil
1 onion, finely chopped
1 large carrot, diced
500g lean beef mince
1 tbsp tomato purée
300ml beef stock, hot
11/2 tsp Worcestershire sauce
Few fresh thyme leaves
For the cheddar and parsnip mash
350g floury potatoes
350g parsnips
3 tbsp semi-skimmed milk
1/4 tsp freshly grated nutmeg
50g extra-mature Cheddar, roughly grated

Method:

1. Heat the oil in a large pan over a medium heat. Add the onion and carrot and cook, stirring for 5 minutes.
2. Add the mince, turn up the heat and cook for 5 minutes, stirring until browned.
3. Add the tomato purée, cook for 1 minute, then pour in the stock, Worcestershire sauce and thyme. Bring to the boil, then cover and reduce to a simmer for 20 minutes.
4. Then uncover and cook for 5-10 minutes, until most of the liquid is absorbed. Season and spoon into 4 small ovenproof dishwa.
5. For the mash, cut the potatoes and parsnips into medium-size chunks and put into a large pan of cold salted water. Bring to the boil and simmer for 15 minutes, or until tender. Drain and return to the pan to heat for 30 seconds to drive off the excess moisture. Mash with the milk and nutmeg. Season and set aside.
6. Preheat the oven to 180C/fan160C/gas 4.
7. Spoon the mash onto the mince. Rough up with a fork and sprinkle with the cheese (or if like me you are allergic, leave the cheese out).
8. Bake for 25 minutes, until the mash is golden and crisp in places.

Enjoy 🙂