With the miserable weather Friday and Sunday consisted of some cooking and gardening.
Then place all ingredients in a large pan and simmer for 2 ½ - 3 hours. Leave to cool and then transfer contents to jars and seal for at least 4 weeks. The longer this matures the better the quality of the chutney.
I also attempted my Sourdough bread- with mixed success. This hasn’t put me off; quite the opposite. As I now know where I went wrong- had I just done it by hand as per the recipe it would have been fine.
|More successful, |
but still room to improve
|Dough in breadmaker|
|unsuccessful Breadmaker version|
|Frozen Chicken Stock|
|Easy store/use- Best Chicken stock!|