Chilli & Red Pepper Chutney – Recipe


This lovely chutney is easy to make and a delicious combination of sweet red pepper and spicy chillies. Leave some of the chilli seeds in for extra heat if you wish. A very tasty accompaniment to cheese or meat. Makes about 3 large jars or several small!


  • 8-10 fresh red chillies
  • 8 red peppers
  • Olive oil
  • 2 medium red onions, peeled and finely chopped
  • 1 sprig of fresh rosemary, leaves picked and chopped
  • 2 bay leaves
  • 1 stick cinnamon (about 5cm)
  • Salt and freshly ground black pepper
  • 100g brown sugar
  • 150ml balsamic vinegar


Blacken your chillies and red peppers in a griddle pan or under a hot grill. Remove and place in a bowl covered with cling film to cool.

Once cool, remove skins, stalks and seeds and blend in a food processor. Set aside.

Saute the onions, rosemary, bay leaves and cinnamon slowly in a pan until onions are caramelised (at least 20 minutes).

Add the pepper and chilli mixture to the onions, along with the brown sugar and vinegar. Combine well and continue cooking until the liquid evaporates and you’re left with a sticky chutney. Remove bay leaves and cinnamon. Season well to taste.

Put into sterilised jars and leave to cool. Store in a cool, dark place. If in jars, they should last for a couple of months.

Adapted from Jamie Oliver.


Pumpkin, Feta & Rosemary Muffins – Recipe

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A delicious wholemeal and oat muffin with a decadent melted gooey cheese centre. Makes 6 extra large or about 9 normal sized muffins. Prep. 20 minutes; Cooking time: 20 minutes.


175g stoneground wholemeal flour

1/2 cup rolled oats

2 tsp baking powder

1/4 tsp salt

100g strong Cheddar

120g pumpkin or butternut squash, cooked and seasoned

4 eggs

1/2 cup olive oil, plus extra for greasing

Freshly ground black pepper

60g feta, cut into large chunks (blue cheese could work well too)

4 tbsp grated Parmesan

Few sprigs of rosemary


Preheat oven to 190C/375F/Gas Mark 5.

Combine flour, oats, baking powder and salt in a mixing bowl. Mix in the Cheddar.

Blend the pumpkin with the eggs and olive oil and add to the bowl. Mix well with a fork. Add a few twists of black pepper.

Brush the muffin pan with oil, then spoon in the muffin mixture. Push a cube  of feta or blue cheese in each.

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Sprinkle with Parmesan and tuck a sprig of rosemary into each.

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Bake for 20 minutes or until golden and baked through.

Allow to cool for a few minutes before turning out.

Serve warm so feta or blue cheese is molten.