Chutney Day!

Lydia's lovely brother and my wonderful brother in law who is a chef at one of our local restaurants 'The Church Street Townhouse' let us in on his tips for making three different types of chutney out of what we had left over from our season this year. A great oppourtunity to make up batches of what you have left or a glut of and best of all keeps for ages!

Here is Jamie and the Head chef at the Townhouse Nick Rowberry cooking at the 

Stratford-Upon-Avon food festival last weekend ;)

        Our Heirloom tomatoes were not all that great this season, i dont think many people have had large crops this year from what i have seen and it all seemed very late but we did have a few so we have kept all the seeds and are going for a bumper crop next year (isnt it always about next year!)

                                                                   Diced and sliced

 Jamie and his lovely girlfriend Natalie helping out with the onions that made us all cry!

 Saving the seeds

We decided in the end to make two chutneys and a jam, we ended up with a red onion and balsamic chutney, an apple and spice and all things nice and a heirloom tomato and apache chili jam that is pretty spicy but so so tasty! We are hoping that by doing little trials like these we can eventually start selling from our farm shop once our recipes have become perfected, in the meantime i will be chomping at the bit waiting before christmas to come so we can crack out the cheese and biscuits!