Showing posts from February, 2012


This is a Sophie Grigson recipe which came to me via my piano teaching chum and companion in piano adventures, Lorraine Liyanage. Lorraine runs a busy and popular piano school in south-east London. Unlike many chutneys which need to be left to mature for several weeks before they are ready to eat, this one can be eaten on the day it's made, which is great if, like me, you are impatient to try slather it on some bread and cheese.

When I was growing up, my father was the chutney-maker. He also made jams, marmalade and preserves, a habit he acquired from his own father, who made the meanest, most fiery Piccalilli in East Anglia, which would be brought out for high tea, along with that ham in a tin with a thick, wobbly slab of jelly, and Heinz Salad Cream.

I like making jams, preserves and marmalade: there is something very soothing about all that gentle stirring, and I love it when I find a jar of something homemade at the back of the cupboard. This Spiced Carrot and Garlic Chutney …


An adapted version of this recipe, using pistachios instead of walnuts, appeared some 18 months ago on this blog (see this link). Now I am posting the original, from Claudia Roden's inestimable Mediterranean Cookery, a long out-of-print book on Meditterranean food, which I refer to time and time again. It's one of my most favourite cookbooks.

This walnut cake is also a favourite, and appears regularly on my supper table. It's easy to make, can be made in advance, and can be adapted using other nuts - the pistachio version was rather wonderful with its delicate green colour when cut. The sugar syrup, which is poured over the cake after it has cooked, turns it into a really rich dessert (omit the syrup if you want a "cakey cake"). Serve with cream, creme fraiche, ice cream or Greek yoghurt.

The quantities given make a big cake, to serve 12. Half this quantity is sufficient for 4 generously, plus seconds, or 6.

100g plain flour
1 tsp baking powder
Pinch of salt