This chutney works with nearly everything. We’ve been smearing it on crackers with soft and hard cheeses, topping salads and wafer thin pizza bases with it, and adding a little extra flavour to steamed greens.
Here’s an easy first recipe to mark the arrival of spring: buy every possible variety of spring onions, shallots, and garlic (including garlic scapes) at your local farmers’ market and turn them into this delicious jam.
Cipollini onions are in season right now. The classic Italian preparation for them calls for a sweet and sour sauce made from tomatoes and vinegar. This recipe shows you how to can cipollini onions in sweet and sour sauce. Just heat to serve.
Onion confit, or slowly simmered onion jam, is usually served warm with foie gras (fat duck’s liver), but it is also excellent with black pudding, grilled or roast pork, chicken and duck. It also makes an original edible Christmas present.