Gooseberry Chutney 2017

I decided to use most of this year's crop of gooseberries from our single bush, to make chutney. I adapted a recipe from the Waitrose magazine. I made a double quantity and used raisins instead of dates, and distilled white vinegar instead of apple cider vinegar.

I really recommend this recipe: it has just the right amount of spice, and the colour (when made with red gooseberries) is beautiful. You are supposed to leave it to mature for a month, but I find it perfectly edible immediately!

Pasta With Sun Dried Tomatoes and Garlic

This delicious pasta dish is quick and simple to make – real ‘fast food’.

Serves: 2

Ingredients
14 sun dried tomatoes, snipped into pieces
6 oz dried pasta
3-4 tbsp olive oil
6 cloves of garlic, chopped

To serve
vegetarian parmesan-style cheese
black pepper, freshly ground

Method
1. Pour boiling water over the sun dried tomatoes, and put them to one side while they re-hydrate.
2. Cook the pasta according to packet instructions, and place in a colander to drain.
3. In the empty pasta pan, heat the olive oil over a medium/high heat. Add the drained sun dried tomatoes and the garlic. Sauté until the garlic is starting to brown a little.
4. Add the drained pasta and turn gently in the hot oil to reheat and to coat with the oil, garlic and tomato pieces.
5. Serve on heated plates, with some vegetarian parmesan-style cheese and ground black pepper.

I normally serve this pasta with a mixed side salad topped with toasted nuts or seeds to add some more protein to the meal.