With a new year upon us, it’s time for any good cook to take stock of their cooking environment and make sure all their equipment is in check. With stores about to unleash their big sales and optimistic new cooks trying to fulfil their own resolution
Before we all head home for Christmas we thought we’d dish out a quick recipe for you to have something a little different over the next few days.
It’s not quite a jam and not quite a chutney, but there’s something about a good mince pie filling that gets us in a baking frenzy this time of year.
With Christmas fast approaching people everywhere will likely be spending their next two weekend frantically running around the supermarkets in a bid to stock up on turkey, puddings and mulled wine.
As our cousins across the Atlantic have just celebrated Thanksgiving and the supermarkets shelves are covered in nothing but Christmas decorations, its that time of year for the most festive of spreads to make an appearance.
If you’re planning on serving a sweet starter or looking for a different spread to enjoy with a chesseboard you might want to consider making a savoury chutney.
We welcome all spreads with open arms here at the blog. And while we would usually focus on using raw ingredients to make fruity spreads, it’s always good to dish out a recipe a little bit different.
You can tell a lot about a person by which chutney they reach for at a restaurant. You could be the sweet tooth that dives in to the mango.
Have you started getting everything in order for Christmas yet?
For many homes this week, a surplus of pumpkin pulp will be creating a mess in the kitchen as families get to carving every design imaginable ahead of Halloween.