Recipes tagged with: autumn

This is a very old recipe that my mother makes and has been on the table at family mealtimes for as long as I can remember. Chutney should always be matured for at least three months before eating. This recipe will keep for a good year or two in a cool pantry and will darken and thicken over time.

This recipe is inspired by Nigella who in turn was inspired by Frances Bissell. My recipe is very fruity using a high ratio of quinces instead of the Bramley cooking apples that I would use in my traditional mincemeat recipe. I keep mine in the fridge as the storing time is slightly reduced due to the high amount of fresh fruit. However it easily keeps from quince season 'til Christmas. This recipe will make about 4 kg and is best made in a mincer if you have one. If not a food processor will do, but go steady and don't over process or you will have pulpmeat.

The perfect way to use up the flesh of pumpkins or squashes. Substitute carrots for other root veg if you fancy. This recipe also makes a good sauce for gnocchi and goes well with a grating of Parmesan cheese.

The sweet flesh of squash and pumpkin works so well with blue cheese of any type. Perhaps not strictly a pizza but delicious. Use crusty bread for bases if you don't have time to make a dough. Try different cheese to replace the goats cheese. Experiment!