Seasonal gooseberry and green peppercorn relish
This versatile summer recipe from James’ debut cookbook ‘On The Menu’ is ideal to pair with Barbequed lamb, mackerel or cold meats, and a great way to use up a glut of gooseberries.
Recipe

  • 500g gooseberries
  • 1 apple, grated with skin on
  • 1 large red onion, finely chopped
  • 100ml balsamic vinegar 
  • 100ml white wine vinegar 
  • 250g sugar
  • 2 tbsp. green peppercorns 


Method

  • Place half the gooseberries in a large sauce pan with all the rest of the ingredients.
  • Bring to the boil then simmer for about 30-45 minutes until starts to thicken and turn glossy like a chutney.
  • Add the rest of the gooseberries and cook for a further 5 minutes.
  • Once a chutney like consistency remove from heat and cool.
  • Keep in an air tight jar.



PUBLISHED :July 2017
TAGS : RECIPESFOOD
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Christmas opening times - BAR OPEN

MONDAY 17TH
12 - 23.00  pm
TUESDAY 18TH - SATURDAY 22ND
12 - 23.00 pm
SUNDAY 23RD
12 - 22.30 pm
MONDAY 24TH (CHRISTMAS EVE)
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12 - 23.00 pm
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MONDAY 31ST (NEW YEARS EVE)
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TUESDAY 1ST JAN (NEW YEARS DAY)
12 - 15.00 PM
WEDNESDAY 2ND JAN
CLOSED FOR OUR ANNUAL HOLIDAY,
REOPEN FRIDAY 18TH JANUARY 2019
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