Banana Shallots

Banana Shallots

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Banana Shallots - Baby Echalion (20-35mm)

Banana Shallots - Baby Echalion (20-35mm)

From £8.95 GBP

Banana Shallots - Medium (25-45mm)
Banana Shallots - Medium (25-45mm)
Banana Shallots - Medium (25-45mm)

Banana Shallots - Medium (25-45mm)

From £8.95 GBP

Banana Shallots - Large (45mm+)
Banana Shallots - Large (45mm+)

Banana Shallots - Large (45mm+)

From £8.95 GBP

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Recipe: Mango Chutney

Recipe: Mango Chutney

on Apr 08 2026
A delicious tangy and sweet homemade mango chutney that's packed with aromatic hints of ginger, clove and cumin. This chutney is a real traditional Indian favourite and is delicious as a spread, dip or served with poppadoms and curries.  Ingredients 1 tbsp vegetable oil 1 small onion, finely chopped 1 garlic clove, crushed 1 tsp ginger, finely grated ½ tsp cumin seeds ½ tsp chilli powder (optional) 2 cloves 400g mango flesh, roughly chopped 125ml white wine vinegar 125g sugar Method Heat the oil in a heavy-bottomed saucepan. Add the onion and cook over a medium low heat for 5 mins until soft. Add the garlic and ginger and cook for 2 mins more. Stir through the cumin, chilli (if using) and cloves and cook for a minute. Add the mango, vinegar and sugar. Cook until the sugar has dissolved. Reduce the heat to low. Cook for another 45 mins to 1 hr, stirring often towards the end of the cooking time until the chutney has reduced down to a jammy consistency. Season with a little salt, if you like.  This chutney can be kept in the fridge for two weeks, or, if transferred into carefully sterilised and sealed jar, will keep several months. Recipe tips To sterilise jars, simply run them through the dishwasher and pot the jam while they are still warm. Alternatively, wash the jars with hot, soapy water and rinse well. Dry the jars in an oven at 100C for 15 minutes or so, until completely dry. Sterilise the lids by adding to a pot of boiling water and simmering for 10 minutes. Allow to air dry.
Recipe: Caramelised Onion Chutney

Recipe: Caramelised Onion Chutney

on Apr 08 2026
Sweet and sticky, this caramelised onion chutney is the perfect accompaniment to a special cheeseboard. Ingredients 3 tbsp olive oil 1.5kg onions, thinly sliced 300g dark muscovado sugar 200ml red wine vinegar 3 tbsp balsamic vinegar  3 garlic cloves, crushed 1 tbsp wholegrain mustard ½ tsp paprika ¼ tsp crushed chillies Method Heat the oil in a large, heavy-based saucepan and gently fry the onions over a medium-low heat for 25-30 mins, stirring regularly. The onions should be softened but not browned, and reduced by about half. Stir in 3 tbsp of the sugar, increase the heat, and cook for 7-10 mins, stirring occasionally, until the onions are just starting to colour. Lower the heat, then add the remaining sugar, ½ tsp salt and all the other ingredients. Simmer, uncovered, so it bubbles gently on a medium-low heat for 30-40 mins, or until the chutney has reduced and thickened to a dark caramel colour, stirring occasionally to check it isn’t sticking to the bottom of the pan. To test if the chutney is ready, drag a wooden spoon across the bottom of the pan – it should take a few seconds for the juices to re-cover the bottom of the pan. Spoon the hot chutney into cooled, sterilised jars, then seal and label. The chutney will keep for up to 6-12 months. Recipe tips To sterilise jars, simply run them through the dishwasher and pot the jam while they are still warm. Alternatively, wash the jars with hot, soapy water and rinse well. Dry the jars in an oven at 100C for 15 minutes or so, until completely dry. Sterilise the lids by adding to a pot of boiling water and simmering for 10 minutes. Allow to air dry.
Recipe: Strawberry Jam

Recipe: Strawberry Jam

on Apr 08 2026
It's never been easier to make your own strawberry jam, than by following these simple instructions. You’ll need to pop a couple of plates in the freezer beforehand. Ingredients 1kg fresh strawberries, washed, hulled and dried 1 lemon, juice only 1kg jam sugar Method If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved. Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached. Set aside to cool for 10 minutes. Spoon into sterilised jars, label and seal with wax paper and a lid. Recipe tips To sterilise jars, simply run them through the dishwasher and pot the jam while they are still warm. Alternatively, wash the jars with hot, soapy water and rinse well. Dry the jars in an oven at 100C for 15 minutes or so, until completely dry. Sterilise the lids by adding to a pot of boiling water and simmering for 10 minutes. Allow to air dry.