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from delicious. magazine

Tomato chilli chutney

Tomato chilli chutney recipe. This is a great make-ahead recipe as it's actually better if you make it around a month in advance. A great present for a foodie – make a mini hamper with this chutney, a nice cheese and some homemade oatcakes

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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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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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Home-made onion bhajis. This is an excellent recipe that I really love. The onion bhajis taste just like those at the best Indian restaurants.

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from visualistan.com

One Kimchi Recipe to Rule Them All #Infographic

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Try adding crushed chilli flakes into a good quality olive oil and leave to infuse, you then are left with a spicy oil perfect for cooking with in pasta sauces or as a topping on pizza.

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from the Guardian

Nigel Slater's classic celeriac remoulade recipe

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