Plum and Ginger Chutney

It’s been a phenomenal year for plums here in our part of Suffolk and we’ve been in a race with the wasps to see who can get there first. Luckily, we have so much fruit, there’s plenty left for wildlife of all sorts.

The last to ripen have been the black bullace and damsons. The bullace tree in particular is so laden, the plums are hanging like bunches of grapes. As the jam cupboard is already full, we opted for a chutney and I honestly think it’s one of the best we’ve ever made. Continue reading

Greengage and Almond Jalousie

Jalousie: mid 18th century, French, literally ‘jealousy’, from Italian geloso ‘jealous’, also (by extension) ‘screen’, associated with the screening of women from view (Oxford Languages). The internet is a wonderful thing.

In this case a jalousie is a puff pastry pie with the top slashed to resemble (allegedly) a jalousie or louvred blind. It can be savoury or sweet and in this case proved to be the perfect vehicle for the greengages I picked from our tree, although you can use any plums you have handy. Continue reading

Spiced Lamb with Plums

I was in two minds whether to post this recipe because, frankly, it is Brown Food and Brown Food rarely photographs well. It does however taste really good, and I refuse to be railroaded by social media likes, so I ask you to take a leap of faith and trust me on this one. It’s a good recipe if you’ve got an over-abundance of plums or (like me) an over-stuffed freezer. Continue reading

Ox Cheeks with Quince and Pomegranate

Beef, or ox, cheeks are perfect for slow cooking, cheap and full of flavour. They’re well worth seeking out. A good butcher should be able to help and you can also ask him/her to trim them up for you, although that’s easy enough to do at home.

I’ve cooked them here with quince and pomegranate in a Persian/Iranian-inspired stew. Meltingly soft meat and a gently spiced, sour/sweet fruity sauce – delicious.This is one of the best things I’ve made this year. Continue reading

Medlar Tart

“Take medlars that are rotten, strain them, and set them on a chaffing dish of coals, season them with sugar, cinamon, and ginger, put some yolks of eggs to them, let it boil a little, and lay it in a cut tart. Being baked, scrape on sugar.” The Accomplisht Cook, Robert May, 1660/1665.  Continue reading

Grilled Pineapple with Mint Sugar

I know, this is rather a summery dessert for this time of the year, but at least it’s served warm and it’s lovely after a spicy main course.

I needed to cut back my Moroccan mint before winter and didn’t want to waste the pepperminty leaves, so I made some mint sugar then had to decide what it would go best with. If you’re anything like as lazy as me, you’ll love this, an impressive-looking pud with minimum effort. Continue reading

Beef Short Ribs with Quince

Image of quinceYes, yet another quince recipe, but it’s a good one. Faced with a glut, I’ve been searching my historical British cookery books for a meat-and-quince recipe but can’t find one, which is odd when you think we’ve been cooking these gloriously perfumed fruits since medieval times. Our ancestors seemed to use them exclusively for sweet dishes but if you know different, I’d love to hear from you.

So today’s dish is based on the fragrant Persian/Iranian stew Khoresht-e Beh. Continue reading