Green Tomato Chutney

Ingredients

6 green chillies

2 kg green tomatoes

500 gr cooking apples

625 gr cooking onions

250 gr raisins

500 gr soft brown sugar

500ml malt vinegar

2 tablespoons of salt

1 tablespoon powdered ginger or spice mix

Remove seeds from chillies, wash, dry and finely chop

Wash and dry tomatoes, chop

Peel and chop the onions

Peel and chop the apples

Place all ingredients into a preserving pan

Slowly bring to the boil, stirring until the sugar has dissolved

Simmer until the mixture reaches the desired consistency, between and hour and a hour and a half

Pour into preheated sterilised jars

Cover and label

Starter:

Salmon on trout steaks, in honey and watercress sauce.

Insure steaks are free of all bones, wrap individually in foil, adding a small amount of olive oil to each.

Cook on barbeque. Gently heat honey in a thick bottomed pan, add washed and dried watercress, heat slowly.

Pour over fish just before serving.

Main Course:

A Platter of Meat

Shoulder of lamb

Slow cook a shoulder of lamb in the oven, until approximately three quarters cooked.

Prepare a mixture of fresh herbs, garlic and soy sauce or crushed Oxo cubes.

Carve the meat into slices, place on a double layer of tin foil. Cover with mixture and wrap well.

Place on barbeque and continue to cook.

Marinated Chicken

Marinate chicken drum sticks overnight in a mixture to your choice. Part cook in oven before transferring to barbeque

Peppered Steak

Tenderise steak as required. Add fresh pepper before placing on the barbeque

Sausage Cakes

Mix sausage meat of your choice with fresh breadcrumbs, diced onion and herds. Bind with a whipped egg.

Toss in seasoned flour. Fry in olive oil before transferring to barbeque.

Serve with a mixed salad and hot potatoes

Pudding:

Rhubarb Crumble

Honey

Orange juice

Brown sugar as required

Rhubarb

75 grams flour

50 grams unsalted butter

50 grams brown Sugar

50 grams ground almonds

In a heavy pan gently heat the orange juice, honey until the brown sugar has dissolved

Carefully clean the rhubarb and cut into short equal lengths

Place rhubarb in a suitable oven proof dish,

Pour over the orange juice, honey and sugar mixture, sufficient just to cover the rhubarb. Set aside.

Lightly rub together the flour, sugar, ground almonds and butter.

When this has formed a "crumble", cover the rhubarb and place in a pre heated hot oven for about 40 minutes.

Serve with vanilla ice cream or cold custard.

Spaghetti Sauce