Pumpkin & apple chutney

If you happen to be passing a farm store, pumpkins and apples are fully available. Make this delicious apple and pumpkin chutney to enjoy through the winter with curries, cold cuts and cheese.

4 tablespoons sunflower oil
2 onions, peeled and finely chopped
100g ginger, peeled and sliced into thin strips
1 red chilli, deseeded and finely chopped
15 cardamom pods, smashed open
2 cinnamon sticks
1 tablespoon black mustard seeds
2 teaspoons cumin seeds
5 cloves garlic, peeled and finely chopped
1 kg pumpkin, peeled and cut into small cubes
500g Bramley apples, peeled and cut into small cubes
1 teaspoon ground turmeric
500g light brown sugar
300ml cider vinegar

Heat the oil in a large pan, then gently fry the onions until soft. Add the garlic, ginger, chilli, cardamom, cinnamon, mustard and cumin seeds and turmeric and fry together for 5 minutes.

Add the pumpkin and apples to the pan. Cook for 10-15 minutes until the ingredients are softened.

Stir in the sugar and let it melt around the vegetables. Simmer for 5 minutes.

Pour in the vinegar, season with 2 teaspoons salt and bring to a simmer. Cook, stirring regularly for about 30 minutes or until the apple has cooked down and the pumpkin pieces are tender. There should be a little syrupiness in the pan.

Spoon into sterilised jars and seal. They chutney can be eaten straight away or left to mature in a dark place. Store for up to six months.


It's easier than you think to make your own sauerkraut. Have your own supply right through the cold months.

Here's the recipe:

1,2 kg finely shredded white cabbage
1 teaspoon caraway seeds
5 teaspoons fine salt

Place the finely shredded cabbage in a large bowl together with the caraway and salt. Using your hands, knead and squeeze the cabbage for about 10 minutes until the appearance and texture change and water begins seeping from the cabbage.

Place in a jar or container, weight it down and cover with a muslin cloth. Allow to ferment for at least 5 days. This will be a very young sauerkraut. Ferment up to 2 weeks until you have reached your desired strength of flavour.

Place into sterilised jars, cover with a lid and keep in the fridge for up to 6 months.

Click on the link below to see how to mix the cabbage:


Cooking workshops

Our cooking workshops are tailored to make you want to cook at home, inspire you and introduce you to new ingredients.

All the ingredients are easily obtainable from good supermarkets and food stores. The recipes which you cook and enjoy during the workshop will be sent to you after the event so that you can recreate them at home to impress your friends and family.

We start with a minimum of 8 people and all our cooking workshops follow RIVM guidelines regarding hygiene and social distancing.

So come with a group of family, friends or colleagues for an unforgettable evening. Book your cooking workshop now!

Bulgur Salad with Roasted Carrot and Tenderstem Broccoli

Enjoy a relaxed Sunday and end it with a healthy and exciting salad, sipping a glass of wine and watching the sun slowly dip into the horizon.


serves 2

200g bulgur wheat
2 carrots
300g tenderstem broccoli
1 bunch mint
75g pecan nuts
1 lime
5 tablespoons pomegranate syrup
4 tablespoons olive oil
salt and pepper

Preheat an oven to 200°C. Bring a pan of salted water to the boil. Peel the carrot and finely slice diagonally. Cut the hard stalk ends off the broccoli.

Place the carrot and broccoli, 3 tablespoons olive oil, salt and pepper in a roasting dish and roast in the oven for about 15 minutes.

Place the bulgur in the pan of boiling water and simmer until cooked, about 10-12 minutes. Drain off the water from the bulgur.

Heat a frying pan over medium heat with 1 tablespoon olive oil and roast the pecan nuts until golden. Pick the mint leaves and finely slice into thin strips.

Roughly chop the pecan nuts. Mix the roasted vegetables with half the mint and lime juice to taste. Season with salt and pepper. Spoon the salad on to a plate, sprinkle over the remaining mint and pecan nuts and drizzle the pomegranate syrup over.


voor 2 personen

200gr bulgur
2 wortelen
300gr bimi
1 bosje munt
75 gr pecannoten
1 limoen
5 eetlepels granaatappelsiroop
4 eetlepels o lijfolie
zouten peper

Warm de oven voor op 200 C. Breng een pannetje water met zout aan de kook. Schil de wortel en snijd in dunne schuine plakjes. Snijd de harde uiteinden van de bimi af.

Doe de wortel samen met de bimi, 3 eetlepels olijfolie, zout en peper in een ovenschaaltje, rooster in de oven voor 15 minuten.

Doe de bulgur in het pannetje met kokend water en kook gaar in ongeveer 10-12 minuten. Giet water af van de bulgur af.

Verwarm een koekenpan op medium vuur met 1 eetlepel olijfolie, rooster hierin de pecannoten goudbruin. Pluk de blaadjes van de munt en hak fijn in dunne reepjes.

Hak de pecannoten grof. Meng de geroosterde groenten door de bulgur met de helft van de munt en sap van limoen naar smaak, zout en peper. Schep de salade op het bord, bestrooi met de resterende munt en pecannoten, drizzel er granaatappelsiroop overheen.

Chilli Duck Stir Fry

With the end of summer nearing, we're still looking to eat light dishes but now with a little spice to warm us. We've added duck to this stir fry instead of the usual beef, pork or chicken for something a little different.

Serves 2

1 duck breast of 350g
1 red chilli
1 small bunch basil
2 tablespoons chilli bean sauce
200g jasmine rice
2 bok choy
3 tablespoons sesame oil or olive oil
1-2 tablespoons soy sauce
salt and pepper

Bring a pan of salted water to the boil and add the jasmine rice. Simmer gently until cooked, about 12 minutes. Drain the rice off through a sieve and keep the rice warm over a low heat by placing the sieve above the pan filled with a layer of water and covering with a lid. Finely chop the red chilli; cut off and discard the base of the bok choy and chop the rest into 2 cm-thick pieces.

Season the duck breast with salt and pepper. Make diagonal scores into the duck fat, being careful not to cut into the meat.

Heat a frying pan over medium heat and fry the duck breast, fat side down, until golden (until the fat is almost all rendered down). Turn the duck over and fry for a further 1 minute. Set aside on a plate and cover with aluminium foil.

Heat a wok over medium heat with 2 tablespoons olive or sesame oil. Stir fry the boy choy for 5 minutes. Thinly slice the duck breast and add to the wok together with the chilli bean sauce.

Stir the basil leaves through the bok choy. Divide the rice between 2 bowls. Spoon over the duck stir fry and serve.

voor 2 personen

1 eendenborstfilet van 350gr
1 rode chilipeper
1 klein bosje basilicum
2 eetlepels chili beansaus
200gr jasmijnrijst
2 paksoi
3 eetlepels sesamolie of olijfolie
1-2 eetlepels sojasaus
zout en peper

Breng een pannetje water met zout aan de kook en kook de jasmijnrijst in 12 minuten gaar. Giet het water van de rijst af door een zeef en houd warm boven een pannetje met kokend water. Snijd chilipeper fijn. Snijd onderkant van paksoi af, snijd daarna in grove stukken van 2 cm dik.

Bestrooi de eendenfilet met zout en peper. Snijd vetkant diagonaal in, pas op dat je met het snijden niet door het rode vlees gaat.

Verwarm een koekenpan op medium vuur en bak hierin de eendenfilet op vetzijde goudbruin (totdat vet bijna uitgebakken is). Draai filet daarna om en bak nog 1 minuut. Zet opzij op een bordje afgedekt met aluminiumfolie.

Verwarm de wok op medium vuur met 2 eetlepels olijfolie of sesamolie.Wok de paksoi voor 5 minuten. Snijd de eendenfilet in dunne plakjes en voeg toe aan de wok samen met chili beansaus.

Verdeel de rijs tover 2 kommen. Schep de basilicumblaadjes door de paksoi. Verdeel de stir-fry over de rijst en serveer.