I am squirrelling away a growing collection of good things ready for Christmas. The plum pudding is already in its crackle-glazed china bowl; three or …
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chutney
Apricot and goat’s cheese, lamb with peach chutney: Yotam Ottolenghi’s stone fruit recipes | Summer food and drink
There’s something particularly special about cooking with stone fruit. Eaten raw, they can sometimes disappoint; catching an apricot or a peach at its absolute best …
Nigel Slater’s recipes for baked sausages with rhubarb chutney, and apricot cheesecake | Food
Of all the things I am unable to grow – cauliflowers, lavender, globe artichokes (the list is longer than I would like) – rhubarb remains …