Fairy Cakes
Recipes
with Rosie at LoveJars
Our recipe section has a range of home-style cooking and meal ideas to use those delicious organic vegetables you have worked so hard to grow. Now time to reap the benefits!
You can of course, use our recipes as a guide and tweak them to suit your own tastes. They are in the main, written by somebody who loves food and doesn't measure anything (Carrie) so we hope you enjoy our 'rustic' take on the selection of dishes here. We have recipes by vegetable, fruit, nuts or herbs and soups, which are extremely versatile as well as some fabulous and inspiring Canning & Preserving recipes and information from our lovely friend at LoveJars - Rosie.
You can also submit your recipes and we will share them on our Growers' Recipes section!
Rhubarb and Orange Chutney
Ingredients
Rhubarb weighed after trimming 900g 2lb
Onions (medium), peeled and chopped 4 each
Orange zest and juice, 1 large
Raisins 450g 1lb
Sugar, Demerara 900g 2lb
Malt Vinegar 1000ml 30fl oz
Mustard Seed, Yellow 1 tablespoon
White Peppercorns 1 teaspoon
Allspice Berries 1 teaspoon
Sea salt 2 teaspoons
Please note that our recipes are an approximate guideline - Quantities along with ingredients are totally adaptable to suit personal taste, consistency and density as well as portion sizes.
Method
Wash and wipe the rhubarb, cut into short pieces of around 3 cms/ 1 inch and put into a large preserving pan.
Add the onions, orange zest and juice, the raisins, sugar, salt and vinegar.
Stir to combine.
Tie the spices into a piece of muslin and add to the pan.
Bring to the boil then simmer gently until thick, stirring regularly - approx. 1-2 hours.
Remove the spice bag and pot chutney into warmed jars, sealing tightly.
Store at room temperature but away from strong sunlight; no refrigeration required at any stage.
