Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Damson chutney

11 September 2006
Damson chutney

Recipe supplied by Goldstone Hall Market Drayton Shropshire

Ingredients

4lb damsons washed and stoned
½lb chopped onions
1tbs ginger
1tbs salt
1½ pint vinegar
1lb cooking apples peeled and chopped
½lb brown sugar
1tbs dry mustard
½tsp white pepper
6 cloves

Method

Simmer ingredients for 2-3 hours. Pour hot chutney into jars and seal.

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