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FEAST OUT | FEAST IN | FEAST AWAY

FEAST OUT Help our restaurants and pubs get back on their feet with a socially distanced evening out. FEAST IN Local producers and suppliers of quality ingredients enabling you to make your own delicious meals at home. FEAST AWAY Promoting local restaurants and takeaways that are currently offering collection and delivery services.

Photo Liz Henson Photography

TO ADVERTISE IN FEAST CALL KEV We make accounts work for you by analysing your margin and cashflow and minimising problem areas in the business. ON 07841 669421

Al’s Pineapple & Ginger Chutney

INGREDIENTS:

Two large fresh pineapples peeled and chopped into quarter inch dice One large root of fresh ginger peeled and finely julienned into 1cm strips Half a cup of sultanas (optional) Two large red and one green fresh Serrano chillies seeded and finely diced 10 cloves of garlic finely sliced Two large torpedo shallots finely diced One tablespoon of chopped fresh coriander Three teaspoons of cumin seeds One teaspoon of English mustard One teaspoon of fennel seeds One teaspoon of ground cinamon One tablespoon of turmeric One tablespoon of ground cumin One tablespoon of Maldon salt One teaspoon of ground fenugreek One teaspoon of black mustard seeds Three deseeded cardamoms One teaspoon of cayenne pepper Half a pint of pineapple juice 4 fluid ounces of white wine vinegar 7 tablespoons of soft brown sugar Three tablespoon of cornflour mixed with five tablespoons of cold water One tablespoon of peanut or vegetable oil METHOD:

In a large pan sweat off the chopped shallots in the oil then add the garlic and ginger; stir for one minute then add the chopped pineapple and the chillies. After a further minute, add the ground and whole spices and stir them in too. Then add rest of the ingredients to the pan, leaving the cornflour until last. Bring to a gentle simmer and cover for twenty minutes. Take off the heat and add the cornflour mixture and stir well.

Cool and jar.

Allen Fairhurst