The project.
PRESERVING
“Autumn is in full swing and it’s peak season for orchard fruit, squash and brassicas, so put aside a day to fill some jars with the season’s bounty. I’ve focused on three different preserving techniques using vinegar, sugar or salt. Tweak the flavours to suit your taste, then find inspiration for using your preserves”
RECIPES AND FOOD STYLING EMILY GUSSIN
PHOTOGRAPHS INDIA WHILEY-MORTON
’Kraut hot dogs with ‘everything’ spiced shallots
THE CHUTNEY
Squash, apple and date chutney
Makes About 1.5kg
Hands-on time 25 min
Simmering time 2½-3 hours
Specialist kit 3 x500g sterilised preserving jars with lids (see smoky kale and carrot ’kraut Know-how); waxed paper discs
Pumpkins and apples are the stars of autumn and this recipe involves a long, slow cook to intensify the flavours and give a lovely jammy texture. The chutney is great in sandwiches or with a cheeseboard.
DON’T WASTE IT
Save the pumpkin seeds! Wash to remove any pulp from the pumpkin, then leave to dry. Roast slowly at a medium heat until well toasted.
• 1kg squash or pumpkin
• 500g (about 4) cooking apples or firm eating apples
• 500g onions
• 200g dates, pitted
• ½ tbsp salt
• 2 tsp ground ginger
• 1 tsp smoked paprika
• 300ml cider vinegar
• 500g demerara sugar
1 Deseed the squash (peel first if the skin is tough), then cut the flesh into 2cm chunks. Core the apples and cut into similar size chunks. Finely chop the onions and the dates. Put them all in a large preserving pan over a medium heat with the salt, spices and half the vinegar. Cook, stirring every now and then, until the fruit and veg release their liquid to get everything going. Reduce the heat to very low and cook for 1 hour, stirring now and then, until everything is very soft.
These pocket-size pies have an oozy cheese filling with a tangy chutney at their core. Made with hot-water pastry, they’re sturdy enough to take on an autumnal walk, but best warm from the oven