Sepps green tomato chutney

Ingredients
1lb chopped onion
2 floz water
5lb Green tomatoes sliced
1/2 tbsp salt
1 tblsp pickling spice
1 pint malt vinegar
1 lb brown sugar

Method
In a medium saucepan, cook the onions in the water over a moderate heat for 8-10 minutes.

Remove the pan from the heat and drain the onions in a colander.

Transfer them to a perserving pan and add the tomatoes, salt and pickling spice.

Place the pan over moderate heat and slowly bring the mixture to the boil, stirring occasionally and adding just enough vinegar to prevent the chutney from sticking to the bottom of the pan.

Cook for 1 1/2 hours or until the chutney is thick.

Stir in the remaining vinegar and sugar.
Cook stirring frequently for 20-25 mintes or until the chutney is thicker again.

Remove from the heat and pour into dry warmed jam jars, seal the jam jars air tight covers, label and store in a cool dry palce. 

Recipe: Peas Pudding

Ingredients

350g split peas
100ml walnut oil
4tbls Tarragon vinegar

Method

Soak the peas overnight, drain and place in a pan
Cover with cold water
Cook until tender
Drain and blend, adding the oil and vinegar

place in a container, store in the fridge for upto three days

Recipe: Pickled mushrooms

Ingredients
400 ml white wine
200ml white wine vinegar
2 shallots diced
2 Garlic cloves crushed
400ml Olive oil
1 Bay leaf
500g Wild mushrooms

Method
Wash and dry the mushrooms
Add the wine to the vinegar and bring to the boil
Add the mushrooms and simmer until tender
Drain and leave the liquid to one side, once cooled slightly add the olive oil
Sweat the shallots and garlic, remove from heat
Place the mushrooms in a jar, add the bay leaf, shallot and garlic.
pour over enough cooking liquid to cover
Store in the fridge
Remember to season as you go!

Recipe: Balsamic reduction

In a pan, combine 100ml red wine vinegar, 100ml balsamic vinegar, 100ml white wine vinegar, 150g Brown sugar, one clove crushed garlic, one sprig of Thyme and one sprig of rosemary. Bring to the boil and allow to reduce by half. Pass through a fine sieve and store in a clean container, this can be stored for upto two weeks in a fridge.

This reduction is great on salads but can also be used with vanilla bean ice cream or strawberries.