Category Archives: chutney


Stuffed marrow

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Thought I would take the opportunity to bring in my marrows.

Storms are headed toward the UK with 90mph winds forecasted so baton down the hatches. Bring in what you can would be my advice or else it’s going to get bashed to pieces out there.

I checked my sprouts are all firmly in place too, they hate being swirled around in the wind, if they aren’t firmly planted they will sulk and open their sprouts into tiny cabbages on their stalks. Which I have to say, taste fine but won’t store.

So back to the marrows, I have given them a wipe down to remove any mud from them dried them thoroughly and will store them in a cool place. They really do store excellently. I did an experiment 2 years ago to see how long they would store for, and I got one to store for 18 months! How unbelievable is that!?

They just don’t like a damp environment to keep them dry and cool.

These bad boys will be either stuffed or made into marrow chutney, and don’t forget to keep the seeds for next year! Why buy new ones when you can just grow your own!

Stuffed marrow recipe

Preheat an oven so it’s pretty hot I go to about 200 degrees

Slice and de seed one marrow by carefully slicing lengthwise making a boat. (Keep some big fat seeds for next year)

Fry some mince, I usually use minced lamb.

Fry onions and yellow peppers

Add to the meat, onions and yellow peppers some stock and add garlic and tomato purée to taste. Plus your favourite herbs, I use Rosemary.

When it starts to thicken up fill both sides of your marrow boats

Line a baking tray with tin foil to save on cleaning time!

Carefully put your marrow back together and wrap in more tin foil.

Then bung in the oven for a couple of hours turning occasionally.

To test if it’s cooked through use a knife to pierce the marrow, it should just slice through like butter, if not keep in the oven!

Serve with boiled new potatoes and more gravy.

That’s how we stay nice and warm on a winters day in the North West of England. X


Home made oven dried tomatoes or tomato Jerky

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I’ve made them into sauce, I’ve done chutney, I’ve frozen them, so now I’ve dried them for ‘homemade sundried, well oven dried tomatoes’.

I’m known locally as the tomato lady, as the old folk see me totter up the road with my basket giving them away. I’ve had so many tomatoes this year it’s crazy, I cannot give them away fast enough, before more ripen.

I was running out of ideas, when a flash of inspiration hit me. I can dry them nice and slowly then pop them into a couple of jars filled with olive oil.

So that’s what I did.

Washed and sliced in half lightly sprinkled with sea salt and chilli flakes and put on a low oven, all day! Yes all day!

Just before it was time for my daughter to goto bed she helped me pick the best ones which we put into jars then filled up with olive oil.

Nice and simple and they tasted good just dried we called the dry ones ‘tomato jerky’. They were so sweet and chewy! They didn’t make a storage jar and we stuffed them into our mouths lol, and anyway like I said they were ‘less than perfect’… Honest!

If your thinking of giving this a bash, get loads of tomatoes as they dry flat. I did two baking trays full and even though we did eat quite a few, you can ram loads into a jar. And keep the oven warm but not too hot or they may burn.


Sweet & Spicy Tomato Chutney

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The tomato jungle is beginning to take over the Poly tunnel. So it’s time to take action and get making chutney.

I’m not an expert at cooking but I will have a go and wow it’s good! It’s not as spicy hot as I wanted but at least my 6 year old daughter will eat it. To be honest she will eat spicy food but I didn’t want to go crazy. You may want to add extra chilli sauce to give it an extra kick, or even better actual chilli’s.

What I used

A collider of Tomatoes halved or quartered depending on size
2 large onions roughly chopped
1/2 cup of brown sugar
2 teaspoons of whole grain mustard
2 table spoons of smoky Tabasco sauce
2 tablespoons of hot chilli sauce.
200ml of white balsamic vinegar

And you lob it all in a big pan, bring to the boil while the sugar dissolves then put it onto a gentle rolling boil to reduce, about 45 minutes.

Then put it onto clean jars, and store in a cool cupboard or the fridge.