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from Jamie Oliver

Jamie's piccalilli

No ploughman's is complete without this. Let it mellow in a dark cool cupboard for 1 month before eating. This is the best piccalilli I've ever had. Pile it onto your plate with a ploughman's or spice up ham and colcannon with a generous dollop.

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from Woman and Home

Christmas Chutney With Spiced Apples and Dates

This is a good chutney to make with windfall Bramleys. Leave to mature for a couple of months before eating. Especially good with blue cheese and cold roast pork

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Gift: This apple chutney recipe is ready-to-eat straight after you've cooked it, but you'll find the flavours mature and change over time into something even yummier! I personally think it tastes best after 3 months or more. The unopened jars will keep for up to 2 years or so, but I'm sure they'll be eaten before then! Once opened, the chutney should be kept refrigerated and eaten within 3 weeks.

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from Woman and Home

Spiced Aubergine Brinjal Pickle

A great pickle recipe that works well with any Indian dish as well as cold lamb, grilled chicken or smoked ham.

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from delicious. magazine

Turkish chicken shish

Marinated meat, spices, sharp pickles and citrus, offset with a hint of smokiness – this chicken shish is hold-me-back good.

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from BBC Good Food

Spiced beetroot & orange chutney

Spiced beetroot and orange chutney - my friend gave me some for Christmas last year and I MUST HAVE MORE. It will also make good presents for people I really like.

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