Try these tasty recipes from Mat Follas, of Bramble Cafe & Deli in Poundbury...

There's something special about slow cooking and preserving in the autumn, the smell just says everything about the season and storing the jars away for the winter is so satisfying. Use jars that seal properly, ideally with a metal lid you can check if it is still pressed in as a test the chutney, jam or piccalilli is still good.

Heat jars in a low oven (120C) for at least 15 minutes and simmer the lids in boiling water to preserve the seal.

Apple & Plum Chutney

Makes approx 3 litres of chutney


50g root ginger

1kg seasonal plums

1kg sharp apples (Bramley or Granny Smiths are good)

2 red onions

250g brown sugar

1 tsp mace

2 red chillies

1 tsp nutmeg

1 tsp cinnamon

300ml red wine vinegar

Pinch of salt


Finely chop the peeled ginger and chillies. Place in a large saucepan with the vinegar and spices.

Peel the apples, plums and onions. Roughly chop them into approx 1cm cubes and place immediately in the vinegar mixture to stop them from discolouring.

Add 200g sugar and a generous pinch of salt to the pan. Place on heat and bring slowly to the boil, stirring continuously. Once boiling, reduce the heat to just simmering and let it simmer uncovered for 1 ½ hours, stirring frequently.

Taste, be careful it’s hot! Add the remaining sugar if required ... this will vary depending on the type of apples and plums you have used as they will vary in sweetness.

Immediately, spoon the chutney into sterilised jam jars and seal them, whilst hot. This will keep for months. Use at your leisure.


Makes approx 3 litres of chutney


600ml white wine vinegar

1kg courgettes (sliced and the centre (seeds) taken out)

1 medium sized cauliflower (chopped into small florets)

2 onions

4 tbsp English Mustard

1 tbsp Turmeric

50g fresh ginger

3 cloves garlic

100g plain sugar

2 tsp Cornflower


Place the chopped courgettes, cauliflower, onions, finely chopped ginger and garlic in a large pan, then pour over the white wine vinegar to just cover the ingredients; add more if required.

Bring to the boil, then turn it off. Let it rest for 20 minutes.

Drain (collecting the vinegar in a bowl).

Mix the Mustard, Turmeric and Cornflower with a little of the vinegar, then stir into the bowl of vinegar.

Add the sugar, then place in a fresh pan and simmer the mixture until reduced by approx 1/3. This should be thick enough to coat the back of a spoon.

Add the vegetables to the mixture and take the pan off the heat.

Immediately, spoon into sterilised jam jars and seal them, whilst hot.

Bramble Cafe & Deli, Buttermarket, Poundbury

T: 01305 259826