We hope this Recipe Page will inspire you to create wonderful dishes using fresh, tasty and interesting ingredients and in many cases, make good use of gluts in home-grown produce. There is nothing better than home-grown food - it's cheaper, it's tastier, and it's amazingly satisfying eating something you've grown from seed or a tiny plant. Oh, and there's some indulgent desserts and treats in here containing zero veggies too!
Whether you have a vegetable plot, an allotment or some pots on a balcony, enjoy growing, harvesting and cooking!
A delicious and unusual chutney that goes with just about everything! Needs three months to mature so make in good time for Christmas!
Makes about 8-10 jars
Preparation time: 30 mins
Cooking time: 90 mins
Ingredients1.8kg ripe bananas, chopped
4 peppers (any colour or combination of colours), chopped
4 white onions, chopped
1.1litres malt vinegar
4 garlic cloves, crushed
2 tsp salt
½ tsp ground black pepper
4 tsp medium curry powder
2 tsp ground turmeric
pinch of cloves
900g granulated sugar
Place all ingredients except the sugar in a large preserving pan. Cook slowly over a low to medium heat until soft and tender, about one hour. The colour and smell will be incredible.
Once softened, add the sugar and stir gently until dissolved. The turn the heat up a little and cook until the vinegar is reduced and the mixture thickened. (If reluctant to thicken, add a teaspoon of cornflour mixed with enough water to make a loose paste).
Spoon into the cooled, sterilized jars. Tighten the lids and leave for three months in a cool dark place.
Enjoy with almost anything! Particularly good spread over toast with a mature cheddar cheese over the top and grilled.
(Recipe adapted from 'Best Kept Secrets of the Women's Institute - Jams, pickles and chutneys')