Kilner Jar Lunch

We are beginning to see a new trend taking hold of office workers around the world. More and more people are using glass jars to pack salads, smoothies or noodles for their lunch.

Smoothies and fruit juice are very healthy alternatives to fizzy drinks and can provide you with one or more of your five a day. By using glass jars rather than plastic, you can continue to re-use the jars without fear of smelling yesterday’s lunch.

There are many delicious recipes available online to inspire your creativity in the kitchen.

One of our favorites is Deliciously Ella’s Kilner Jar Kelp Noodle Pot. Inspired by the fabulous Hemsley sisters, Deliciously Ella has transformed our lunch time with this tasty Kilner jar recipe.

Recipe: http://bit.ly/1APuCZh

12th January 2015

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Apple and Green Tomato Chutney – makes 3kg

Apple and Green Tomato Chutney

Recipe created by Pickled Walnut

Ingredients:

2.5kg green tomatoes – quartered

500g – chopped red onions

1 tsp salt (do not use sea salt crystals for this as it results in a gritty finished texture)

500g golden sultanas

500g  – cooking apples – peeled, cored and chopped

500g golden caster sugar

1.14lt cider vinegar

Preparation and Method:

Salt the tomatoes and the onions and place them into a large colander.   Place a large bowl underneath the colander to collect all of the juices. (24 hours before required).  These can be left out over night, however must be completely.

Place the sugar and vinegar into a large pan and bring to the boil – a jam pan is ideal for this!

Add the golden raisins and chopped apple and allow to simmer gently for 10 minutes.

Add the tomato and red onions to the pan – stir well to incorporate all ingredients.

Allow the mixture to gently steep and simmer for 50min  to an hour, whilst occasionally stirring.

Check the chutney for seasoning – be extra careful though as the mixture will be incredibly hot!

Transfer to chutney into warm and sterile preserving jars – clip tops and screw lids work well.

Kilner website

Pickled Walnut website

2nd September 2014

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