Slowly bring to the boil until the sugar has dissolved. Simmer for 1½–2 hours, stirring from time to time to stop the chutney sticking to the pan. When it is very thick and you can draw a ...

The easiest way to save raw apples through the winter is to check them regularly to make sure they are perfect, she says.

Leave the chutney to cool for 15-20 minutes then pack into the jam jars, cover with a wax disc and a screw top lid. Store in a cool dark place for 3-4 weeks before enjoying.

Making chutney is a a great way of preserving a glut of fruit or veg. Have a go yourself and make one of our chutney recipes made with tomatoes ... late summer veg into Gill Meller's runner bean and ...

This is a favourite chutney and I use rhubarb, apple, plums and pears according to the season ... The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s ...

Our best apple ... recipe. It makes a moist, buttery and seriously delicious cake. When summer ends and autumn begins, there are a few fleeting weeks when the last tomatoes and first apples are both ...

Spice up your meals with this delicious homemade chilli and tomato chutney (also known as jam). Packed with fresh umami ...

Cooking the lentils and apple together gives this dhal a slightly sweet ... though take note of any difference in cooking or soaking times. Serve with pickles, chutney, and yogurt or raita. Find the ...

Curry is one of the UK's favorite dishes, but it needn't be limited to ... Get the recipe here: Roasted pork loin with baked apple and onion chutney recipe. Tender and flavor-packed roast lamb makes ...

A light summer take on the traditional hand-raised pie, our recipe for this richly flavoured ... Layer the thinly sliced chicken breasts over the top of the apple and thyme, followed by a layer of the ...

Din organizes her recipes here by meal. There are 5-minute (and prep-ahead) options for before dawn during Ramadan, like overnight oats and egg sandwiches slathered with red and green chutney ... book ...

The chutney recipe here is based on UK chef and food writer Hugh Fearnley-Whittingstall's recipe. Prepare the butternut, quince and apple then weigh for this recipe. It's a very thick chutney with ...