Serve with cheese or as a condiment for meat or fish or with an Indian curry meal.

To prepare jars, thoroughly wash jars and lids in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C until required.

When filling the jar, make sure both the jar and the jam are hot to prevent cracking.

After opening, store chutney in the refrigerator for up to 6 months.

Provided the bottles have been thoroughly washed and rinsed with boiling water, this sauce can be stored in the fridge for up to 3 months.

Dip can be stored in the refrigerator for up to 1 week.

An English interpretation of Indian chopped, pickled vegetables with spices. This homemade version is so much better than that you buy ready-made in a jar, and the best thing about it is you can use whatever vegetables you have to hand. Lovely served with a ploughman’s, cheese or cold meats, or a meat pie (try it with our game pie).

Provided the bottles have been thoroughly washed and rinsed with boiling water, this sauce can be stored in the refrigerator for up to 3 months.

Butter can be easily made in Thermomix®. Search for the Butter recipe on Cookidoo®.

Salt is used to draw the liquid out of the cabbage, and acts as a preservative.

One of the most traditional British sauces…and a Christmas retro classic. This savoury accompaniment to roast meat (usually poultry) is easy to make and uses readily available ingredients, making it a great economical recipe to have at hand.

Please refer to Cookidoo® for the Chicken stock paste recipe.