|Chutney, ready for maturing.|
Oh to hell with blinkin’ cliché avoidance, I love autumn! It’s that bit of the annual cycle when it almost seems like nature does home delivery. Around every corner things are ripening or coming back into season. For those who like to cook with seasonal food, the available larder undergoes a veritable explosion of flavoursome produce. Sweet, ozone-tinged native oysters, the subtly gamey flavour of the first roast pheasant of the season, and the sugary tartness of soft fruit, they all compete for the food-lover’s attention. Yeah, yeah that’s probably a complete middle-class foodie cliché, but…
So, how delighted was I to be offered a punnet – well actually a couple of kilos in a posh carrier bag – of lovely looking, fragrant fruit? “Very”, is the answer. They might have been of the “Victoria” variety, to be honest, I’m no expert. That they tasted “amazing” – yes, another cliché – is beyond argument. Lovely as the fruit was, there was too much for two of us to consume before the plums went past their best. Preservation was the answer. As I don’t have a very sweet tooth, plum jam really wasn’t in the running. A chutney, however, that would mature for a couple of months and be prefect to serve with cheese and cold cuts during the festive season. Oh, yes please.