Apple, plum and ginger chutney

Goes really well with the Chicken Liver Parfait!

• 75g fresh root ginger
• 1.4kg plums stoned and roughly chopped
• 1.4kg Bramley apples, peeled, cored and chopped
• 2 red onions, chopped
• 250g sultanas
• 350g light brown sugar
• 2tsp salt
• 1 clove garlic
• 400ml distilled white vinegar (or cider vinegar)
• 1 tsp ground allspice

Peel and finely chop ginger and place in a heavy bottomed or preserving pan with the chopped plums, apples, onions, sultanas and garlic.

Mix in remaining ingredients and bring slowly to the boil, stirring frequently. Reduce heat to gentle simmer and let the chutney bubble, uncovered for 90-120 mins, stirring frequently until the chutney has a thick pulpy consistency.

Preheat oven to 180 degrees (gas 4) and put jars into oven for 20-30 mins to sterilise. Spoon chutney into jars and cover immediately with vinegar proof lids. Label and store in cool, dark place for at least 2 month before eating.

Keep unopened for 1 year from bottling and eat within 1-2 month from opening, keep refridgerated.

Apple Pie

• 4 baking brambley apples, peel and sliced
• 1 500g shortcrust pastry block, cut into 2
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• splash vanilla essence
• 1/2 cup white sugar
• 1/2 cup brown sugar
• Milk and sugar to sprinkle

Grease a 9"/23cm deep-dish pie tin. Pre-heat oven to 190 degrees.

Roll out one block of pastry until it is large enough to cover the bottom of the tin. Fold the end of the pastry over the rolling pin to pick it up easily, drape it over tin and squash into corners so it fits. Leave as is, with untidy edges.

In a plastic bag (carrier bag etc) put in the apple slices, with the cinnamon, ginger, nutmeg, vanilla and both types of sugar. Tie the top closed and shak bag around until all ingredients mixed and apples well coated.

Empty bag out into pie dish.

Put pie dish to one side and roll out second block of pastry for top of pie. Again roll out until large enough to cover the top of the pie. Pick it up with the rolling pin and drape it over the top. Push down around the edges, pinching them in to make a nice edging shape.

Lift pie tin in air with one hand flat on bottom and go round edge of tin with a knife to remove overhanging and untidy edges. Pierce two small holes in centre of pie to allow steam to escape. Brush over top with milk and sprinkle with a coating of sugar.

Put in oven at 190 degrees for 20-30mins until golden brown, then turn down oven to 160 degrees and cook for 30-40mins more, until a knife slides through the pie easily.