Ingredients:-
1Kg uncooked beetroot (peeled and grated)
700g cooking apples (peeled, cored and diced)
500g onions (peeled and finely chopped)
500g raisins
1tbsp mixed spice
2tsp ground ginger (you could use a 2inch piece of fresh ginger grated)
1Ltr malt vinegar
1Kg soft light brown sugar

Method:-
Put ingredients into a preserving pan (or very large stainless steel saucepan)
Bring slowly to the boil, stirring regularly with a wooden spoon.
Simmer for 2–21/2 hours until thick, stirring regularly especially near the end
of cooking.
(when you draw the wooden spoon through the chutney, you should be able
to see the bottom of the pan for a second or two then you know that it’s
thick enough)
Immediately ladle into hot sterile jars and seal well with sterile lids.
Allow to mature for 4 weeks before eating.

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Adapted from Good Home Preserving by Diana Peacock

Taken from the River Cottage handbook on Preserves

• Ingredients:-1Kg Courgettes, diced (peeled if using marrow)1Kg green tomatoes, peeled and
• diced (if hard to peel, don’t bother500g cooking apples, peeled, cored and diced
• 500g onions, peeled and diced
• 500g sultanas
• 500g light, soft brown sugar
• 600ml cider vinegar (or white wine vinegar)
• 2tsp dried chilli flakes (optional)
• Spice bag:-tied in a 20cm piece of muslin
• 50g fresh root ginger (bruised
• 12 cloves
• 2tsp black pepper corns
• 1tsp coriander seedMethod:-
  Put everything into your preserving pan (or very large stainless steel
  saucepan)
  Bring slowly to the boil, stirring regularly.
  Simmer uncovered for 2 1/2–3 hours until very thick, stirring occasionally
  (using a wooden spoon)
  It is ready when it is thick,rich and glossy-when you draw your wooden
  spoon through it, you should be able to see the base of the pan for a second
  or two.
  Pot whilst hot in hot, sterilised glass jars, topping with sterilised lids
  immediately.
  Label jars when cool.
  Leave to mature for at least 8 weeks.
  The chutney will keep for at least 2 years

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CHICKPEA and BEETROOT BURGERS. (Vegan, gluten and dairy free)The secret of these tasty burgers is to toast and then grind the cumin just before use

Ingredients:

• 1 X Tin of chickpeas (drained and rinsed)
• 1/2 X Red onion (finely chopped)
• 2 X Garlic cloves (crushed)
• 75g Cooked beetroot(diced)
• 2tsp Ground cumin
• 1/2tsp Baking powder
• 2tsp lemon juice
• 4tbsp plain flour (GFree)
• 1tbsp chopped parsley
• 1tsp salt
• A few grinds of black pepper
• Olive oil to fry

Method:-

• Put 2/3 of the chickpeas and the rest of the ingredients into a food processor and pulse

to a roughish paste. Turn into a bowl.

• Crush the rest of the chickpeas and mix them in.
• Divide into 4 or more and form into burgers by hand using more flour to prevent them

from sticking.

• Fry gently until nicely browned.
• Once cool, they can be stored in the fridge for use within 3 days and reheated in a frying

pan with a little more oil.

• Dried chickpeas cooked in the slow cooker are great for this recipe.
• Put 250g of dried chickpeas into the slow cooker
• Add water to cover them by 4 or 5cm. Add 1/4tsp of bicarbonate of soda
• Put on the lid and cook on low for 6-8 hours (6 is usually fine so check at this point)
• Strain and discard the cooking liquid
• Dried chickpeas double in weight when cooked so this amount will make double the recipe.

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• 500g broad beans (prepared weight)
• 2 cloves of garlic peeled and crushed
• 5 – 6 spring onions, coarsely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 – 3 tablespoons chopped savoury or parsley
• Salt and pepper

Simmer beans in salted water for 5 – 10 minutes until tender.

Drain, cool slightly and then put beans, garlic, spring onions, spices and herbs in a food processor and puree until smooth.

Cool and serve with some freshly chopped coriander and a squeeze of lemon.

To download the recipe click here: Broadbean Humous

Ingredients:

• 6 leeks (about 750g, trimmed, washed and cut into 4 cm lengths)
• 4 parsnips (2 peeled and chopped, 2 coarsley grated)
• 2 tblsps olive oil
• 3 sprigs thyme leaves
• Salt and black pepper
• 200 ml crème fraiche
• 2 garlic cloves, peeled and finely chopped
• Zest of 1 lemon
• 1 tsp cider vinegar
• 75 ml vegetable stock
• 1 x 400g tin of white haricot beans (drained) – I have successfully substituted sweetcorn in place of this.

For the crumble topping

• 50g jumbo rolled oats
• 30g cold butter
• 45g plain flour
• 20g pumpkin seeds (or sunflower seeds)
• 20g grated parmesan

Heat the oven to 200 C/180 C – fan/gas 6

Toss the leeks and chopped parsnips with olive oil in pie dish or roasting tin.  Sprinkle over the leaves from 2 thyme sprigs and season well.  Roast for 35 mins until the leeks are soft and buttery and the parsnips are soft all the way through.

Meanwhile mix all but 50 g of the grated parsnip in a bowl with the crème fraiche, chopped garlic, lemon zest, cider vinegar, stock and haricot beans.  Season if needed.

In a separate bowl, make the crumble topping.  Rub the oats, butter, flour and pumpkin seeds together with the remaining grated parsnip and thyme leaves.  Chill in the fridge until needed.

Once the leeks and parsnips have softened, remove from the oven and mix with the bean and crème fraiche mix.

Remove the crumble topping from the fridge, sprinkle it over the filling, top with the grated parmesan and return to the oven for 30 minutes.

Serve with warm crusty bread and lemon-dressed salad or greens.

Thanks to Anna Jones, Guardian Feast Magasine for this tasty recipe.

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