Just as spring surely follows winter,chutneys invariably come after summer.
With that in mind I released an addition to her range of ebooks celebrating the art of preserving, entitled First Preserves: Chutneys.
As well as delicious tried-and-tested recipes for both the novice and the experienced preserver – including my Apricot and Orange Chutney which won 2012’s Fortnum & Mason’s Chutney competition – First Preserves: Chutneys offers readers explanations of the science behind chutney-making, tips on entering competitions and an indispensable “Faults” section, covering common mistakes I have come across during my many years of competition judging, with photographic examples to ensure you don’t repeat the same mistakes.
First Preserves: Chutneys also utilises the latest ebook technology to bring multi-touch functionality to the book. Readers can obtain definitions, explore further information online and set up a personal notebook to use during the preserving process through the “Define, Search and Notes” functions and fantastic video content featuring a step-by-step video demonstration of the Plum and Date Chutney recipe brings me right into your kitchen.
I am keen to expel the myth that making chutney is difficult: Follow a few straightforward rules and you have an inexpensive and rewarding activity you can enjoy over and over.
First Preserves: Chutneys not only brings the art of chutney making to a new audience but also helps experienced preservers to take their hobby to the next level.
