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Chilli Jam

Chilli Jam: Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly - chelly? - that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.

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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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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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Weathered Pickled Oak Kitchen Cabinets and Shelves. Farmhouse Sink. Open Shelving. Marble Countertops. .

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Ploughman's lunch

Classic British pub food of semi-hard cheeses, bread, ham and some pickle elements like pickled relish and pickled onions.

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The Pickle Barrel Chattanooga Tn

The Pickle Barrel - Chattanooga, Tennessee www.MarysLocalMarket.com Sustainable. Natural. Community. #maryslocalmarket

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Toffee Apple Jam~The crackly hard almost over the toffee apples were my favourite part. The crackly hard almost over-sweet toffee giving way to a juicy apple underneath.

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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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