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Oi Ginger!

We've been blessed with fantastic weather this week and yesterday I went to my 1st BBQ of the season - delicious! Home-made burgers and good Cumberland sausages. My contribution was this speedy, punchy ginger chutney. This recipe makes about a cup so I use a clean plastic container with a lid and keep it in the fridge but of course you can sterilise some glass jars if you have them. In any case I find it gets used pretty quickly.

Quick Ginger Chutney
1 onion, finely chopped
3 heaped tablespoons of fresh ginger, finely chopped
125mls white wine vinegar
1 cup / 250 grams jam sugar
1 teaspoon of grains of paradise ( optional )

Mix the onion, ginger and vinegar together, set aside.
We're making a caramel, so put the sugar in a dry, heavy based saucepan on a medium heat. Gently swirl pan but don't stir. When the sugar has melted and is golden brown,take it off the heat and add the ginger mixture and stir furiously! It will clump up but put it back on a medium heat and the caramel will melt again. Bring to the boil, stirring as you go ,for about 2 minutes, add the grains of paradise and allow to cool then refrigerate.

I've also made a spice rub for BBQ tonight using gingery peppery, grains of paradise with Maldon salt and a crushed dried bay leaf, gorgeous rubbed on fish, foiled and oiled and put on the barbie.

Love Food X


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There's always an avalanche of articles published in the new year with predictions of the food and drink that will be  "trending"  and what we should be adopting to remain cool .

Frankly, as much as I love to try new ingredients, the hunt for a bit of strange, in these "interesting times", I'm comforted by something familiar and that reeks of ol' Blighty .  And it's the old stuff, the classics, that await the younger generation to hunt down. Here's a few of my favourites from the 19th Century to get things started.

At first whiff, Gentleman's relish was an instant flashback to my school packed lunches, Peck's Anchovette paste on spongy white bread, served at school bag temperature of around 29 degrees celsius. Them were the days. Patum Peperium, the Gentleman's relish is another paste not for the faint hearted. It is made from salted anchovies, butter and some very punchy herbs and spices. A little goes a long way and as recommended, a …