These are what I have been busy making this week. The Pear and Ginger Chutney goes very well with Goats Cheese, on a nice crispy cracker or an oatcake. It is a slow process to peel and core all the pears, and preparing the onions. However the slowest part is the preserved ginger - as that is something I make too. Therefore I peel and chop the ginger, to boil up and preserve some months before it gets made into chutney, marmalade or jam. By doing this slowly the ginger is tender but still packed with flavour.
The Mint Jelly, on the other hand, is a classic accompaniment for lamb, whether you prefer to eat your lamb hot or cold. Tasty on the plate of roast dinner, just melting a little into the gravy and roasties or in a cold lamb sandwich, when you are using up the leftovers. My Mint Jelly doesn't look the same bright green colour as the factory produced products that you will find in shops. That is because they add colourings whereas I have preferred to keep mine natural. I even use freshly squeezed lemon juice to avoid the additives. It makes it harder work and much more time consuming in the preparation, but I think you will agree it is worth it.
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