cooking up a storm for the post-peak future
I came up with this chutney when I needed to use up some uneaten fruit that had seen better days (I know, I should *never* allow that to happen with persimmons!), and needed a sweet, fruity accompaniment to an Indian feast…… …and it turned out to be the best chutney ever! The full-flavoured sweetness of persimmons … Continue reading Persimmon chutney
I came up with this chutney when I experimented with a batch of cauliflower pakoras and needed something sweet with full-bodied flavour to set them off… …a quick survey of the fruit bowl revealed nectarines. Mangoes would have been ideal, but a lot of fruits make great chutney – peaches, pears and apples all work … Continue reading Nectarine chutney
Pesto… who doesn’t love it? When it comes to pesto, I try and stay as traditional as possible, although my version swaps out the parmesan cheese for nutritional yeast, and I tend to use cashews instead of pine nuts… largely because the latter are so darned expensive and are far from a local food product … Continue reading Pesto
Sweet chilli sauce is one of those things that people tend to buy ready-made, but it’s really quite easy to make yourself. It’s fairly time-consuming, so just best to make a large quantity in one go and preserve it in bottles for future use. Sweet chilli sauce keeps well for several weeks, and once opened … Continue reading Sweet chilli dipping sauce
