Tandy’s seasonal ingredient challenge for the week is ‘APPLES’:
Although she instructed a ‘bake’ I didn’t have the time to think of something to bake, but I have to feed my family, no matter the panic my deadline is causing. I’ve been strict about spending at least two hours at the end of the day with them, putting work out of my mind and having a good meal with them.
I’d defrosted a pork fillet for last night’s supper and Tandy’s challenge presented the perfect solution to the wrinkling apples in my fruit bowl: a chutney to go with the meat. Preparation took me all of 5 minutes and the cooking could be left unattended; I put in on the stove at 6am and simply left it to simmer for two hours, while I worked in my study, just returning to the kitchen occasionally to give it a stir and refill my coffee cup.
6 red apples, scored and chopped
1 fennel bulb, chopped, including stems and fronds
4 sticks celery, chopped
1 sweet red chilli
2 hot green chillis (I wanted a very spicy chutney to steam away my flu)
1 tablespoon chopped ginger
2 cups brown sugar
2 cups brown vinegar
1 Bay leaf
The end result is a thing of beauty; I plan to have some with my cheddar sandwich later.