Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant
I’ve an abundance of apples still but don’t want to make any more crumbles. What would chef make with what’s left?
George Kirk
Penrith
How about making a spiced apple chutney, bit of time and effort involved, but uses lots of apples and last for ages in a dark cupboard. Finely chop 450g large white onions, place in a large preserving pan, add 2kg cored and chopped apples, Add 210g chopped dates, 30g ground coriander, 30g paprika, 30g mixed spice and 30g sea salt. Start to simmer over a low heat, then add 640g granulated sugar and 700ml cider vinegar. When the sugar has dissolved, turn the heat down low and cook for one and a half to 2 hours, stirring from time to time to stop the chutney sticking to the bottom of the pan. When it is very thick and you can draw a wooden spoon across the base of the pan without the channel filling with liquid immediately, the chutney is ready. Pour into sterilised jars, seal and cool. Store the jars of chutney in a dark, cool cupboard and preferably allow to mature before using”
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