I've posted a chutney recipe before, but as it's getting towards the time of year when we start thinking about Christmas presents I thought I'd put this recipe up, as gifted in jars it's a wonderful present to give.

The main difference between this chutney and the last one I posted is the level of sweetness. The last chutney recipe I put up was made with green tomatoes, raisins and other bits and pieces, and makes quite a sweet chutney. This chutney is a little sharper, and spicier, and is perfect with cheeses and cold meats. As with the other chutney, you can also eat this one straight away, although it does improve with time, so is at its best around 3-4 days after you make it. This version is also redder in colour than the other chutney, so is prettier to look at!

Makes 2 jars of chutney

1 tsp coriander seeds
1 tsp cumin seeds
2 tsp dried chipotle chillies
1 tsp dried ancho chillies
500g ripe cherry tomatoes
1 red onion
2 cloves garlic
Knob of ginger
150ml red wine vinegar
200g golden caster sugar
1 tsp Worcester sauce

Preheat the oven to 60C.

Put the coriander and cumin seeds and dried chillies in a dry frying pan and heat for a couple of minutes until you can smell their aromas. Remove and crush up in a pestle and mortar.

Chop the larger cherry tomatoes in half and leave the smaller ones whole. Dice the onion finely and crush the garlic and ginger. Add all the ingredients to a wide saucepan and heat until bubbling.

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Last night I was lucky enough to go to 2 previews of art exhibitions that are on in East London this weekend, and if you're in London, I seriously recommend going to both.

First off was The Moniker Art Fair, on Hanbury Street, off Brick Lane. It's a huge exhibition in what I call the old part of the Truman Brewery (the south end), with over 50 artists exhibiting urban, contemporary art. There's something for everyone there, and my mind was blown wandering round the exhibitors stands, seeing the variety of art on offer. The place was buzzing, and I could've well spent many hours there (had I not known what was waiting at the next event we went to!)

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I've come across the Cool Chile Company before, as I was given a jar of their Chipotle in Adobo sauce for my birthday, but last weekend I was lucky enough to meet the ladies who run the company and get more of an insight into what they do, and their excellent products. Whilst working for the boy at Vegfest, Olympia, our stall was opposite the Cool Chile Co, and when they presented me with all their samples from the weekend to take home I was so excited about getting in the kitchen and having a go with them! 

The first thing I tried was the Tomatillo salsa (made from small, green, sour tomatoes) - mixed with mashed avocado and a squeeze of lime, as recommended on the jar. If you ever want a quick dip to eat with flatbreads or crisps, then I really recommend this. It was so good. The creamy avocado is cut by the tang of the salsa and sharpness from the lime. I nearly polished off the whole jar! The salsa/avocado mix would also be brilliant with fajitas or tacos.

The Cool Chile Company are based in London and import all sorts of delicious chillies, herbs, chocolates and spices from Mexico that they then sell on. In my box of goodies I also got Chipotle chillies - dried and powdered, which have a smokey tobacco flavour, ancho chilli (tobacco and dried fruit, and used to make mole sauce), habanero chilli (fiery with a tropical fruit flavour), chilli de arbol (hot with a grassy essence), pasilla (herbaceous and fruity), some Mexican herbs and powdered smoked paprika. It really is amazing how different all the varieties of chilli smell and taste.

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On Saturday 2nd November, I'm teaming up with Slow Food London to bring you my first public A Little Lusciousness pop up! I've been in talks with Grub Club for a while about launching pop up restaurants, and it is so exciting to finally be able to tell you about it, and give you some more details!!

Slow Food is a global, not for profit organisation whose aim is to promote "the pleasure of food with a commitment to the community and the environment". They stand against the increase in fast food, and aim to get people to stop and think about where their food has come from. It's all about local sourcing, preparing home food and taking some time and care with getting food ready to eat. It is an ethos and an attitude towards food that they promote - one I firmly believe in, and one that I'm sure many people could learn something from. The Slow Food London food projects are really in line with my beliefs around homegrown, lovingly prepared food, so when the opportunity to do something with them came up, it seemed like the ideal time to launch my pop up to the public!

The menu for my pop up is as follows, with all ingredients being free-range and/or organic, and sourced from British suppliers that I continue to work with (including Devon large white variety pork shoulder from Wyndham House butchers, and cheeses from the wonderful guys at O Toma O Morte). It will be a very casual evening, and a great opportunity to spend some time with like minded foodies!


STARTER – Borscht with homemade soda bread.

MAIN – 24 hour shoulder of Devon free-range pork with special carrots, celeriac coleslaw and vegetables, with smokey BBQ sauce.

PUDDING – Sticky apple and pecan cake with butterscotch sauce.

CHEESE – Cheeseboard with pears, chutney and homemade biscuits.

I'll be providing soft drinks as well, but if you'd like something stronger, please feel free to bring a bottle (or two!)

All proceeds from ticket sales for the night will be going to Slow Food London Schools Programme, where the money will go towards funding a raised bed garden being built in a school for special needs children in London. You can read more about what Slow Food London do here.

Going forward, I will be doing a monthly pop up in West London, which will be promoted through the Grub Club site. It would be great if you can make it along to one of them, as I'd love to put some faces to names!! For tickets or more information please go to my page on the Grub Club website. Tickets are available now for the November event, and details about the December event will be up soon!!

Thank you!
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