With Autumn finally kicking in and the last breath of the Indian summer making way for the cooler days and nights ahead, we are frantically making chutney, pickles and preserves.
Another year has come and gone and we are near Halloween and Christmas once again. The Aldeburgh Food and Drink Festival took place at the end of September and as per last year, the British Larder contributed in many ways to the fringe events. One of my possibly maddest ideas was the Foodie Booty that we hosted in our car park on the 1st of October.
It’s all innocent and a bit of fun. Simple concept: I invited locals to come and sell their wares from the back of their car, van, horse and cart, tractor… It’s an awareness campaign and reiterated our values of buying local, involving the locals and just being us… slightly different.
We achieved all of that and saw a good turn out comprisig an eclectic mix of produce for sale, from Lottie Lin’s marvellous kitchen paraphernalia, cook books, garden produce, chutneys and wonderful baked goods, Pump Street Bakery’s bread, and Rob Sledmere from Suffolk Providore with his sweetcorn, to Professor Baker with his “wombats” (aka pickled walnuts).
We get plenty of wonderful glut delivered to the pub from our regulars such as the fantastic squashes from Mr. Atkinson, also know as the “Funky Squash Man”, pumpkins from Lottie Lin, quinces and apples from Victoria Sangster’s marvellous garden, to Dianna’s walnuts. We are grateful for these contributions and even more grateful for the fantastic friends we made due to our bartering system. We all have something in common and that is a great feeling.
The foodie booty kicked off at 6am whenDingley Dell Farmer Mark Hayward brought the pig for the hogroast, fired it up and a lot of coffee drinking and nattering took place whilst the piggy was roasting.
The stall holders arrived from just after 9am. It turned out to be a hot sunny day; finally the summer we have been waiting for.
All in all it was a good day. We had a good turnout of people buying wonderful locally produced foods and we got the chance to test drive our new concept of a foodie booty.
This pumpkin chutney is our recipe in celebration of Autumn, after all I have been inundated this season with the finest pumpkins in East Anglia.
A huge thank you to:
- Mark Hayward, Dingley Dell
- Roger and Pat, Pump Street Bakery
- Rob Sledmere, Suffolk Providore
- Lin Carter, aka Lottie Lin
- Richard, Sutton Hoo Chickens
- Professor Baker, aka the Wombat man
- Davind and Francess, Village Veg
- Emma, Nut Tree Farm
- Emmerline, Smy Chutney
- Wendy, Melton Cakes
- Richard Isaac, The Old Sweet Shop, Woodbridge
- Graham Owston, The Saxmundham Honey Man
- 750g peeled and 1cm diced fleshy pumpkin
- 500g caster sugar
- 500ml cider vinegar
- 1 large onion, peeled
- 3 cloves of garlic, peeled
- 2 large red chillies, seeds removed
- 100g fresh ginger
- 1 cinnamon stick
- 6 cardamom pods, toasted
- 1 star anise
- 150g golden sultanas
- 400g apple, peeled and 1cm diced
- 300g plum tomatoes, skin removed and roughly diced
In a food processor, mince the garlic, ginger, onion and chillies.
Measure the sugar and vinegar into a large saucepan; add the minced onion mix along with seasoning, cinnamon, star anise and cardamom pods.
Dissolve the sugar over low heat, increase the heat and bring it to a rapid boil, after 5 minutes add the diced pumpkin, apples, sultanas and tomatoes, bring back to the boil and cook until the chutney is thick, the apples have disintegrated and the butternut is soft enough but not completely lost its shape.
Taste and adjust the seasoning if needed.
Transfer the chutney to a clean sterile container or jars and refrigerate till needed. The best advice is to leave the chutney to mature for a week before using; this helps the flavours to mature.
Makes aproximatley 4/5 250g jars of chutney