Apples
Sweet Potato and Apple mash
300-500g Sweet potatoes, peeled and cut in chunks
250-300g Cooking Apples ( or Granny Smiths if you have a small fruit box this week) Peeled, cored and cut into chunks
A Good pinch of sugar
3 Tbsp Water
30g butter
1 tsp Dijon mustard
Salt and freshly ground pepper
Put the sweet potato in a saucepan of salted water, bring to the boil and simmer for 15 mins or until soft. Drain well, return to the pan and mash until smooth.
Meanwhile, put the apple in a saucepan with the water and a pinch of sugar. Simmer over a low heat for ten mins or until soft. Beat in the butter.
Mix together the potatoes and the apple, stir in the Dijon mustard and season with salt and pepper.
Apple and Beetroot relish
Makes 2 good sized honey or marmalade jars
350g raw beetroot
350 g eating apples
300ml cider vinegar
200g granulated sugar
2 onions, finely chopped
Finely grated rind and juice of one orange
1 tsp ground allspice Pinch of salt
Thinly peel the beetroots and cut into roughly 1 cm pieces. Peel, core and quarter the apples, cut into small pieces. Put the cider vinegar and granulated sugar into a large pan and heat gently, stirring until the sugar has dissolved. Add the beetroot, apples, onions, orange zest and juice, allspice and salt to the pan. Bring to the boil, reduce the heat and simmer gently for 45 minutes. Increase the heat and boil for 10-15 minutes or until the liquid had gone and the chutney is thick. Stir constantly to prevent the chutney from catching and burning.
Spoon the chutney into sterilised jars, cover and seal. Store in a cool dark place for two weeks before eating. The chutney will keep for 6 months unopened, once opened keep in the fridge for up to a month.