'Ripe' on Serious Eats

Nigel Slater's Hot, Sweet Plum Chutney

Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame. At once spicy, sweet, and tangy it plays well not only on a cheese board, but also piled on leftover roast pork and smeared on a turkey sandwich. More

Nigel Slater's Hot, Sweet Plum Chutney

Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame. At once spicy, sweet, and tangy it plays well not only on a cheese board, but also piled on leftover roast pork and smeared on a turkey sandwich. More

Cook the Book: 'Ripe: A Cook in the Orchard'

It may have hit American bookshelves earlier this summer, but there isn't a better time than the dog days of late August to open up Nigel Slater's Ripe: A Cook in the Orchard. This week, we're making the most of late summer fruits in a variety of dishes. First, we're turning plums into a Hot, Sweet Plum Chutney; next, we'll pair stone fruit with pork two ways, and you can look forward to an elegant dish of Duck with Figs and Barolo. Enter here to win your copy! More

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