Following a soft launch, with the addition of our new chutney to the website about a month ago, we are now ready to release this spicy mango chutney on the world. When we sell our products direct to customers at fairs and markets we are often asked “Do you have any mango chutney?” Until now the answer has had to be “No, sorry.” But not anymore! Even though we hadn’t launched this line officially, it has already become one of our best sellers in just the short time we have had this available – testament to the popularity of this preserve.

Mango chutney has been served as a side dish throughout South-Asia for millennia, although the exact origin is unclear. It was developed, as all preserves, to preserve the fruit as mangoes have a very short season. Recipes vary from family to family, but it has become a chutney that is now enjoyed the world over.

There’s mango chutney and there’s mango chutney. If you like something with a bit more of a kick to partner your curry, then this is the one for you. The addition of chillies and other spices means this chutney has a pleasant heat to it, while not overpowering the delicious mango flavour.

If, like us, you enjoy dipping a popadom or two into a pot of sweet mango then we hope you will buy, enjoy and tell us what you think. We look forward to receiving your reviews on the product listing on the website, on any of our social media channels, or anywhere else for that matter! We even have people who go “old school” and send us a letter. So whatever your preference, we’d love to hear from you.

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If you are new to home baking and want a foolproof and incredibly simple recipe to impress friends and family then this is for you – these oat and raspberry traybakes really are the most simple teatime treats to make!

Ingredients:

  • 125g unsalted butter
  • 225g plain flour
  • 130g porridge oats (rolled oats)
  • 110g light soft brown sugar
  • 2tbsp (30 mls) golden syrup
  • 1/2 tsp baking powder
  • 1 medium egg
  • 1/2 jar of Jam Packed Raspberry Jam (approx 170g)
  • sprinkling of caster sugar (optional)

Method:

Pre-heat the oven to 180°C (160°C fan) or gas mark 4

Grease a 9″ (23cm) square tin and line with baking parchment – make sure this overhangs the top edge of the tin so you can use this to help lift the finished product out of the tin.

Mix together all the dry ingredients (flour, oats, sugar, baking powder). Beat the egg and add to the dry ingredients, then mix all together.

Melt the butter with the golden syrup in a non-stick pan over a low heat and do not allow this to boil – alternatively you could melt the butter with the syrup in a microwave. Once melted, add the butter and warmed syrup to the rest of the ingredients in the bowl and mix to combine thoroughly.

Press 2/3 of the mixture into the bottom of the tin, using the back of a wooden spoon to press this right into the corners, until it is level and covers the whole of the base of the tin.

Layer on the raspberry jam, ensuring this covers the whole of the base.

Crumble the remaining mix on top of the jam.

Bake for approximately 20-25 minutes until the top is a golden brown colour. Allow to cool for approximately 15 minutes then score the top of the traybakes while still warm to make them easier to cut when cold. Allow the mix to cool fully in the tin before removing and placing on a board. Cut into 9 equal squares when cold along the score lines (you could cut these smaller if desired). Enjoy!

We have sprinkled caster sugar over the top of the ones used in the photo above. For a little extra luxury melt some white chocolate in a bowl over some hot water or in a microwave, then drizzle from a spoon over the top of the traybakes once cut into squares and separated slightly on the board.

If you are not going to eat all of these straight away (good luck with that!) store in an airtight container.

For an alternative serving suggestion and a make ahead dessert option, serve these with fresh raspberries and a scoop of vanilla ice cream.

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Makes 18 medium or 24 small

These tarts are perfect to serve as the festive season rolls in. Easy to make with the minimum fuss as you can take short cuts with ready rolled pastry and make the filling to freeze ahead of time. I used Seville Orange Marmalade Jelly for the glaze made by local Surrey producer Jam Packed but any sweet clear jelly will work such as quince, redcurrant or cranberry.

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As part of our commitment to environmental sustainability we have made one more change this year on our journey to become plastic free. Preserves need to be refrigerated after opening, so paper labels often become damp and wrinkled. Until now we have been using polypropylene (plastic) labels on our jars, locally sourced and locally printed to reduce the carbon footprint in delivering them to us.

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The annual Great Taste Awards run by the Guild of Fine Foods is the pinnacle of food awards, often known as the foodie “Oscars” and attracts 10,000 entries annually from around the world. Only one third of entries will receive one of the coveted 1, 2 or 3 star awards. 141 of the 3 star awards were made this year and 878 foods were awarded 2 stars.

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