Tuesday, 25 October 2016
The Rush Is On.
Haddock's has a serious surfeit of green Tomatoes (as well as green Peppers, and Chillies); so, what to do with them all.
I don't usually bother with Chutneys, but this year I've gone against my better judgement, and made one specifically for accompanying curries, rather than cheese (If I say this, it gets eaten. If I don't, it doesn't).
It's a James Martin recipe, in whom I have some faith.
We tested it last night with Rick Stein's Chettinad Chicken curry; it was perfect.
We also have so many green Peppers that I'm stuffing them 'à la Provençal' on a regular basis. I don't really know what else to do with them. They need to be used-up before any serious frost ruins them!