image credit: Not Enough Cinnamon
If you’re lucky enough to have a bountiful garden, an allotment to call your own or a friend with a few fruit trees, you’ll know that September is a big month for produce. So big, in fact, that it’s quite impossible to eat everything you harvest before it goes past its best.
The (very delicious) solution to this is preserves. Jam can be a little intimidating if you’re just starting out, but chutney is a particularly excellent place to begin. Simply cook up produce with some onions and vinegar and a little sugar and you’re pretty much there.
If you don’t fancy making your own but want to jump on the chutney train, there are some great artisan brands out there these days that are of a really high calibre. A good cheese is nothing without a great chutney, thank us next time you make cheese on toast..
Until recently, we all thought that crumble was just for topping sweet, stewed fruit like rhubarb or apples. Oh, how wrong we were.
Crumble and custard for dessert is nothing short of a British tradition, a staple in most households. Savoury crumble, however, is what’s going to be happening a lot in our kitchen this year. Crumble toppings on soups, roasted veggies, mince, it’s all to play for.
Never made a crumble before? It couldn’t be easier. Just rub together some flour, butter and sugar and you’re away. If you’re feeling experimental, try adding nuts, seeds, spices and oats to make it all the more warming and substantial. Here’s a basic recipe for apple crumble to get you started.