If you follow me on Instagram, Twitter or my blog’s Facebook page you’ll have noticed that I visited Canada recently, taking in Montreal, Quebec City, Toronto and the region around Niagara-on-the-Lake. I’ll be sharing lots (and lots and lots!) from that trip in coming weeks. I totally loved all the destinations I visited and cannot wait to go back with Pete for a self-drive holiday.

Our tour of the Niagara region was hosted by husband-and-wife chefs Michael and Anna Olson who not only took us to visit their favourite local producers, vineyards, restaurants and markets but also invited us into their home for dinner and breakfast. We learned several of their delicious recipes, getting involved, asking questions and taking photographs as we laughed and chatted the hours away.

A recipe we all adored was Anna’s Blueberry Sticky Buns, which she made for us with blueberries and peaches, both in season in the local area.

Keen to take inspiration from Anna’s reverence for local and seasonal ingredients, I switched the blueberries and peaches for plums and blackberries gathered from our allotment just hours before.

Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle - textoverlay

Anna’s original recipe calls for buns to be cooked individually in a muffin tin, but I’ve followed the variation she showed us to tuck them all together into a baking dish and turn them out whole for a wonderful family-style tear-and-share result. Also following Anna’s example, Pete and I made the dough, filling and buns in the evening, popped them into the fridge overnight to rise slowly and baked them for a perfect Sunday breakfast the next morning.

Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle-183230 Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle-183757 Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle-184852
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I’m sharing Anna’s original recipe below.

To make my plum and blackberry version, just switch out the blueberries. Of course, you can use your choice of berries or chopped fruit.

To make the tear-and-share version, smear some of the maple-cinnamon filling across the bottom of a baking dish, and sit the buns side by side on top of that, within the dish. Either rise for half an hour at room temperature, or overnight in the fridge.

We found that the buns need an extra 10-15 minutes in the oven when cooked this way.


Anna Olson’s Blueberry Sticky Buns

Makes 12 sticky buns

2 ¼ tsp / 8 g dry active yeast
¼ cup / 60 ml warm water
1/2 cup/ 125 ml milk, room temperature
1 egg, at room temperature
2 tbsp/ 25 g granulated sugar
2 ½ cups/ 375 g all-purpose flour
½ tsp / 2 g salt
½ tsp / 2 ml ground nutmeg
½ cup / 115 g unsalted butter, room temperature
½ cup / 125 g cream cheese, room temperature
Sticky Bun Filling:
½ cup / 115 g unsalted butter, room temperature
1 cup / 200 g packed light brown sugar
3 tsp / 45 ml maple syrup
1 tbsp / 15 ml cinnamon
2 cups / 500 ml fresh or frozen blueberries


Sticky Bun Dough:

  • Dissolve yeast in water and allow to sit for 5 minutes.
  • In a mixer, add milk, egg and sugar and blend. Add flour, salt and nutmeg and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed.
  • Place dough in a lightly oiled bowl, cover and let rest 1 hour.

Sticky Bun Filling:

  • Combine butter, sugar, maple syrup and cinnamon. Spoon a tablespoonful of filling into bottom of each cup of a greased 12-cup muffin tin.
  • Preheat oven to 350 F / 180 C.
  • On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick.
  • Spread remaining filling over the dough, sprinkle with blueberries and roll up lengthwise.
  • Slice dough into 12 equal portions and arrange them in muffin tin. Allow to rise for 1/2 hour.
  • Bake for 30 minutes, and turn out onto a plate while still warm.


Huge thanks to Anna for sharing and showing us her delicious recipe, and for giving permission to share it with you. And of course, thanks to all of those involved in making my trip to Canada so amazing. I can’t wait to share more with you soon!

Kavey Eats visited Canada as a guest of Tourism Quebec, Ontario Travel & Destination Canada. The Anna Olson recipe is reproduced with permission.


These ice lollies were based on a roasted banana paletas recipe I spotted online a while ago. A paleta is a Latin American ice lolly featuring fresh fruit mixed into a water or cream base – what we call an ice lolly in the UK, the Americans call an ice pop and the Canadians a popsicle!

The recipe I saw used yoghurt which I have switched out for double cream – I do enjoy the tang of natural yoghurt with fresh fruit but for these lollies I wanted the banana to be the star of the show.

Roasting the banana brings out a softer, sweeter flavour than using it raw, but of course you can use it uncooked if you prefer.

Cinnamon is a natural bedfellow for banana but is often added in quantities that make it the dominant flavour; I wanted a mere hint that would add complexity to the banana rather than overwhelm it. Likewise, adding just a small amount of vanilla added a subtle savoury flavour without making its presence felt too strongly. You can omit either of them entirely or adjust up or down to suit your taste. I reckon a generous handful of chocolate chips would be a great addition too – to be tried next time!

Roasted Banana Ice Lollies aka Paletas Ice Pops Popsicles - Kavey Eats © Kavita Favelle -overlay 1

Roasted Banana & Cream Ice Lollies

Makes 4-6 depending on capacity of lolly mould

3 medium to large ripe bananas
50 grams Demerara sugar or light brown sugar
300 ml double cream*
1 teaspoon ground cinnamon
(Optional) half teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)

* For American readers, the closest substitute to double cream is heavy cream; if you can find a non UHT version, so much the better.


  • Wrap the unpeeled bananas individually in foil and roast at 200 °C (400 °F) for half an hour.
  • In the meantime, measure the sugar into a bowl and set aside.
  • Remove the bananas from the oven. When you can safely do so without burning your fingers, unwrap each banana and peel and scoop the soft flesh into the bowl of sugar. Do this while the bananas are still hot and mix thoroughly so that all the sugar is melted by the heat. Using a pair of tablespoons makes it easier to handle hot bananas.
  • Put cream, cinnamon and vanilla (if using) into a blender or food processor and add the banana and sugar mix. Blend until smooth.
  • Divide the mixture into lolly moulds or cups, insert lolly sticks (or teaspoons) and transfer to the freezer.
  • I kept mine quite small so they froze within about 4 hours, but you may need to leave a little longer if make bigger lollies.
  • To serve, cup the mould in warm hands to loosen, or dip very briefly in a bowl of hot water. Slip out of the mould and enjoy!

I used my wonderful Froothie Optimum power blender which quickly made a super smooth thick liquid to pour into my moulds. See my Affiliate links sidebar for more information.

Roasted Banana Ice Lollies aka Paletas Ice Pops Popsicles - Kavey Eats © Kavita Favelle -overlay 3

This is my entry for the August #BSFIC Cooling Crowd Pleasers challenge.

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If you blog a suitable recipe this month, do link up to the challenge to be included in my end-of-month round up and shared via social media and Pinterest.

Roasted Banana Ice Lollies aka Paletas Ice Pops Popsicles - Kavey Eats © Kavita Favelle -overlay 2


Summer means strawberries! It calls to mind strawberry picking at a local farm, strawberries and cream (and Wimbledon), home made strawberry liqueur, hot bubbling pans of strawberry jam and the special pleasure of eating home grown strawberries from the back garden.

It’s also the best time of year to make one of our favourite desserts, Eton Mess, a jumbled mix of fresh strawberries, whipped cream and broken meringues. For those of a tidier inclination who prefer to keep it more elegant, strawberry pavlova is a rather tidier presentation of exactly the same ingredients!

When I set the theme to July’s #BSFIC challenge as Ice Lollies the plentiful fresh strawberries available in the shops just now made it a no brainer.

I made Eton Mess Ice Lollies!

Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle -overtext


Eton Mess Ice Lollies (Strawberries, Cream & Crushed Meringue)

Makes 8-10 generous lollies, depending on size of moulds

500 g strawberries, hulled and finely chopped
50-75 g sugar (depending on tartness of strawberries)
300 ml double cream (divided into 2 x 150 ml)
50 g dry meringues, broken into pieces

Note: Make sure you chop the strawberries fairly small, so that each bite of ice lolly has a nice mix of fruit, cream and meringue.

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  • In a large bowl, mix the strawberries, 50 grams of sugar and 150 ml of double cream. If the strawberries are tart, use an extra 25 grams of sugar – the mixture needs to be super sweet as it will be combined with unsweetened cream later.
  • Cover and leave in the fridge for at least two hours. The sugar helps the strawberries to macerate, releasing more juice into the cream.
  • Whip the other 150 ml of double cream until stiff and combine carefully with the macerated strawberry mixture and the crushed meringue.
  • Spoon the mixture into lolly moulds or small cups and insert lolly sticks. The mixture should be thick enough for the sticks to remain upright, but if not, use some sticky tape to keep them in place.
  • Transfer to the freezer overnight until frozen solid.
  • To serve, cup the moulds in warm hands or dip into a cup of hot water for a few seconds to help the lolly slip out of its mould.

Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle  overtext

I’ve made these lollies for July’s Bloggers Scream For Ice Cream. I’m also entering them into Allotment2Kitchen’s The Vegetable Palette.

IceCreamChallenge mini

If you make and blog an ice lolly recipe this month, do join in!


For the latest Bloggers Scream For Ice Cream I set a theme of sorbets and granitas.

Corin Sorbet

Corin at Pro-Ware Kitchen created this rather grown up Tangerine and Prosecco Sorbet, the perfect palate cleanser. I love the beautiful orange colour and am seriously coveting the pretty champagne coupe glass.

Caroline Sorbet

One advantage of sorbet over ice cream is that it’s a little easier to make low calorie versions. Caroline from Caroline Makes shares this Slimming World Kiwi and Lime Sorbet which substitutes powdered sweetener for sugar. Of course, you can stick to sugar if you like!

no churn lemon 3

Regular BSFIC participant Alicia Foodycat put forward a rogue entry, a No-Churn Lemon Ripple Ice Cream! Yes it has dairy, but as she says, lemon is so refreshing it’s almost like a sorbet! Besides, BSFIC is all about sharing frozen treats, so I’m happy if she is!

Jen granita

Another grown up entry from Jen of Jen’s Food in the form of this Sloe Gin and Tonic Granita. Doesn’t this look just the thing for a warm midsummer’s evening?

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle -landscape-text

Lastly, I made use of some of the herbs from our back garden for this simple Lemon Balm Sorbet which also features a slosh of white rum to add flavour and keep it super soft.


Thanks to everyone who joined in. July’s BSFIC theme is ice lollies, so do get freezing and join in!


White cherries aren’t really white; they’re gorgeous pale yellow blushed with rose.

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Fortunately for me, the small fruit stall just outside the office where I currently work has had them on sale recently and I’ve purchased so many the stall holder probably assumes I’m a weird cherry addict. When I told him this bag were destined for cherry rum liqueur, he asked me to bring him a taste of the finished hooch!

I’ve been sharing images of these beauties online and friends have asked if they’re rainier cherries, a variety developed in Washington (and named for Mount Rainier) in 1952. All the stall holder could tell me is that they were grown in Spain, so I’m not sure whether they’re rainier cherries or not.

Regardless of variety, they’re utterly delicious and I felt inspired by twitter friend @ShochuLounge to preserve some in alcohol. Their tip about leaving the pips in to infuse almond flavour notes was an extra push as stoning cherries is a thankless task.

The strawberry vodka liqueur I made a few years ago turned out wonderfully well and since then I’ve made a few more random fruit liqueurs simply by combining my chosen fruit with lots of sugar and whatever clear spirit I have to hand – I tend to amass bottles of spirit that languish in the drinks cupboard for years, so am determined to make something interesting with as many of them as possible.

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Home Made White Cherry Rum Liqueur

300 grams white cherries
200 grams sugar
500 ml white rum

Note: You can switch the fruit for whatever is seasonal and the spirit for whatever you have to hand. A clear spirit is best, with a flavour that marries well with your chosen fruit. Adjust the ratios of fruit, sugar and alcohol to suit your tastes. I have a sweet tooth so am aiming for my liqueur to be rich and sweet.


  • Wash the cherries and remove the stems. Use a sharp knife to cut into the cherries and slice at least half way around, without cutting them in half. This makes it easier for the sugar and alcohol to take on the flavours of the skin, flesh and pips.
  • Place cherries, sugar and rum into a clean airtight glass jar and seal.
  • For the first few weeks, shake and turn regularly, to help the sugar dissolve and the flavours to mix.
  • Leave to mature for at least 3-4 months; the longer the better.
  • Strain through muslin for a clearer finished result, before bottling your finished liqueur.
  • Enjoy the alcohol-soaked fruit as a bonus dessert – lovely with double cream or vanilla ice cream.

I’ll update this post with a photo of the finished cherry rum liqueur in a few months but I’m confident it will be another really delicious home made tipple!


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I’m entering this into Ren Behan’s Simple & In Season Challenge, the No Waste Food Challenge (hosted this month by Utterly Scrummy Michelle) and the Four Seasons Food Challenge (hosted this month by The Spicy Pear).

Dec 182013

My sister and I were definitely Blue Peter girls.

We loved making the many craft projects shown on the programme. I remember spending weeks making a cardboard dolls house with lots of furniture inside: instructions for additional items taught across a series of episodes; one week a chest of drawers made from matchboxes with split pins for handles; another week a table lamb using the fancy lid from a common brand of shampoo or bubble bath bottle. We made 3D greeting cards, witches’ hats and face masks from empty cereal boxes. There was a large castle made from a cardboard box, with toilet-roll holder turrets.  And I can no longer recall whether it was an empty jam jar or washing up liquid bottle inside the cotton wool-covered snowman. Oh and I thought my home-made personal organiser was the epitome of sophistication! There were hundreds more I’ve forgotten, of course, as we were pretty prolific. We improvised, of course – to this day I don’t think I’ve ever even seen sticky backed plastic and how many times was there an empty box or bottle just when you needed one?

We also loved to make a mess in the kitchen. We did enjoy proper cooking but it was also fun to make simple things we could do on our own like peppermint creams, coconut ice and marzipan fruits. Making marzipan fruits kept us occupied for hours, so I suspect it was a favourite with our parents too!

As well as a block or two of shop-bought marzipan we assembled our tools – various items of cutlery to make indents and marks of different shapes, such as teaspoons, toothpicks, tiny crab forks and a large grater to help pattern citrus peel; food colouring and some water to dilute it as needed and water colour paintbrushes with which we carefully blushed red over green for apples and orange over yellow for apricots. We usually kneaded the base food colouring into the actual marzipan and then painted the secondary colours over the top. We used cloves as stalks, stuck in one way for citrus fruits and the other for apples and pears. Leaves were too complicated so we either skipped them or used real ones from the garden.

Oddly, I have no memories of eating our finished creations – just of sitting in the kitchen sculpting away!


When I spotted some large marzipan fruits in Carluccio’s Christmas range, they bought those childhood memories straight back. For comparison purposes, I also picked up boxes from Sainsbury’s and Waitrose. I had hoped to include Niederegger marzipan fruits, as I love the quality of their marzipan, but discovered that these are no longer available. I was not able to pick up products from other supermarkets.


Carluccio’s hand painted Sicilian Frutta di Marzapane (£16.95 for 400 grams) were certainly visually impressive and would be the prettiest of the three sets if you want to make a table display, although I wasn’t convinced by the plastic stalks and greenery. The fruits were very large – especially the tomato, lemon, fig and orange – which would also make them harder to share and hard to eat a whole one at once. Sadly, I was disappointed by the taste and dry mealy texture of the marzipan itself.

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Waitrose marzipan fruits (£4.99 for 170 grams) were a much better match for the ones my sister and I used to make and less heavily coloured too. All the fruits were about the same size, just right for enjoying in one or two bites. But I was disappointed by the flat bottoms – the fruits were shaped only on the top, rather than all the way around. On the plus side, the taste and texture of the marzipan was, surprisingly, far better than Carluccio’s.

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At just £3 (for 150 grams), Sainsbury’s marzipan fruits were the most keenly priced. Like the Waitrose box, each fruit was evenly sized and this time they were shaped all the way around. That said, the moulding was poorly aligned and the colouring and detail far less attractive than the others. The texture was pleasantly soft and smooth, but the flavour wasn’t as good as the Waitrose ones.


My pick of the three are the Waitrose marzipan fruits which provide the best combination of good looks, great taste and a reasonable price.


Kavey Eats received a sample box from Carluccio’s and purchased the other two samples directly from local supermarkets.


I adore flat peaches.

As I’ve written before, they’re also known as doughnut peaches, saturn peaches and even UFO peaches, because of their flattened disc-like shape. Usually they’re superbly sweet and impossible to eat without dribbling copious sticky juice down chin and arms. In recent years, I’ve found them easier than ever to find; my local grocery shops usually sell them very cheaply throughout their season. I also buy flat nectarines, which are the same fruit but with smooth rather than furry skins.


I’ve been wanting to make a Tarte Tatin for years. Traditionally made with apples, this French sweet is an upside down caramelised fruit tart made by making caramel in a heavy based pan, adding the fruit over the caramel, covering with pastry and then transferring to the oven to bake. It’s flipped back over to serve.

I finally decided to give the technique a go after buying a large bowl of giant flat nectarines that were so ripe I knew they wouldn’t last long. As is my usual won’t, I read a frankly ridiculous number of recipes on the web, decided on the general approach I liked best and then winged it to make my own version. Even traditionalists seem undecided between shortcrust and flaky pastry. I went for the latter.

The result was so good I made it again the weekend after, using smaller flat peaches the second time around. On the second occasion, I decided to see what happened if I made more caramel but found the result too liquidy – I think it essentially poached the peaches rather than baking them and didn’t allow the butter and sugar to thicken further during baking. So I’m giving you the recipe with the amounts I used the first time, which created a thicker, stickier caramel.



Upside Down Caramelised Flat Peach Tart aka Flat Peach Tarte Tatin

Serves 4-6

3-6 ripe flat peaches or nectarines, depending on size
60 grams salted butter
100 grams sugar
1 roll ready made puff pastry
Optional: 1 teaspoon ground cinnamon


  • Preheat oven to 180 C (fan).
  • Wash the peaches, half them horizontally and carefully scoop or cut out the stone.

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  • If you’re adding the cinnamon, mix it thoroughly into the sugar.
  • In a large, heavy-based, oven-proof frying pan melt the butter, then sprinkle the sugar evenly across the pan.


  • Once the sugar has melted and the mixture starts to brown a little, add the flat peaches, cut-side down.

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  • If your peaches are a little hard, you may want to cook them in the caramel for a few minutes; I bought mine soft and ripe, so they cooked only as long as it took me to get the pastry out of the fridge and cut it.
  • Cut a square from the puff pastry sheet and lay it over the peaches. Use a knife to cut the pastry corners away and tuck the edges down around the fruit.

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  • Transfer the pan to the oven and bake for 25-30 minutes until pastry is golden brown.


  • Remove from the oven and allow to cool for 10 minutes.
  • Shake the pan to see if the tart will come away from the base. If not, heat the pan for 10 seconds on the hob to melt the surface of the caramel and try again.
  • Place a large plate over the pan, grasp both together and flip over. My tarts (and all the fruit pieces) came away cleanly from the pan both times.

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  • Serve hot or cold with vanilla ice cream, custard or cream.

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I also want to tell you about a new business that got in touch with me recently to ask if I’d like to try their products. Cinnamon Hill import fresh cinnamon from Sri Lanka and Vietnam; true cinnamon from the former and cassia bark from the latter. They also sell a cinnamon grater with a specially designed metal grate and gorgeous oak handle; it comes with a pretty hand-made ceramic cup in which to store it. The grater worked very well indeed and the cinnamon was certainly intensely fragrant and had a lovely flavour. It does come at a price though, at £12 and £8 respectively for just 5 sticks of Sri Lankan or Vietnamese cinnamon and £50 for the grater (which includes £20 of cinnamon).

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Kavey Eats received product samples from Cinnamon Hill.

Apr 032013

I adore alphonso mangoes.

I’ve loved them as long as I can remember and they come right at the top of my (very long) list of favourite foods. Some people suggest that all mangoes are equal but that’s definitely not the case. This king of mangoes has a heady perfume and sweet, intense flavour that is hard to match.

Mangoes originated on the Indian subcontinent and in my opinion, the varieties from this region are still the best.

Alphonso mangoes, known as haphoos in India, are to those fat red and green simulacrums that grace supermarket shelves all year round what the sun is to a 30 watt light bulb.

Alphonsos put those Tommy Atkin pretenders to shame and I hardly consider them to be the same fruit at all!


Only in season for a couple of months, the alphonso is grown in Western India and also in Pakistan, where it is considered one of the best of the many mango cultivars. Indeed, the mango is the national fruit (who knew such a thing existed?!) of both countries.

Why the European name for this very Asian variety? The alphonso mango is named for Afonso De Albuquerque, a nobleman and Admiral who was the second governor of Portuguese colonial empire in India. Portuguese missionaries may have introduced the technique of grafting to India; certainly they were instrumental in using grafting to create new cultivars such as the alphonso and many others. The new and superior cultivar soon spread to other regions of India.

Of course, there is strong competition from other honey mangoes (the catch all name used to market Pakistani mangoes but which sometimes refers to Indian ones too). If I’m honest, I’m just as happy with a box of kesar, chaunsa, dusehri or langra mangoes as with my alphonsos! There are many more than these, but not readily available in the UK.

When I was a kid, honey mangoes were a little harder to find in the UK, though our local cash and carry and a few Asian grocers stocked them, in season. Nowadays, not only do all the Indian, Pakistani and Bangladeshi grocers carry them, you can also find them in many local fruit and veg shops, in Chinese supermarkets and even your regular supermarket chains.

The start of the mango season is much celebrated in India, and often makes the headlines. Prices are widely discussed, boxes are sent to family, friends and colleagues and online delivery services do a roaring trade. Mango fans gorge on their favourite fruit, buying plenty to eat at home, enjoying freshly squeezed juice from street vendors and attending mango celebration events.

In the UK, the season is more quietly anticipated though greeted with no less glee by those in the know.

For those who’ve never enjoyed an alphonso mango (or any of the sister honey mango varieties) do make sure it’s the one new treat you try this year. You will surely fall as deeply in love with them as me.


This was written as a guest post last year for MADD, purveyors of mango drinks and sweet treats, at Rupert Street, Soho. My favourites from their menu include the mango and passionfruit smoothie, the sticky coconut rice and fresh mango and the pistachio almond mousse cake.


The two apple trees on our allotment gave us a whopping 55 kilos of apples this year; 34 kilos of cookers and 22 kilos of eating apples. And that’s just what we picked – we left some cookers on the tree for our plot neighbour to enjoy.

Some of them we processed at the time, making several variations of apple jelly. Some we made into apple pie. Some we peeled, prepped and froze in large bagfuls. But the majority were carefully washed, individually wrapped and then boxed according to grade – perfect, slightly blemished and those to use first… a labour of love by Pete.

Since then, they’ve been sat in their polystyrene boxes in the garden shed waiting to be used.

I’m conscious that we really need to use and process the rest, so a large batch of chutney seemed to be a good option.

As I had some fabulous dates leftover from Christmas, I decided to use these too. A web search revealed so many different recipes with such vastly differing ratios of apple, dried fruits, vinegar and sugar that I gave up on following any of them and created my own recipe according to the amounts of apples and dates I had to hand, and sugar and vinegar to my own taste. Ginger powder and chilli powder added a kick and additional depth of flavour.

I allowed my apples to cook down until they were really soft but if you prefer them more solid, you may need to reduce the amount of vinegar and sugar you add.



Kavey’s Apple, Date & Ginger Chutney

Makes approximately 4.5 kilos chutney

2.5 – 3 kilos cooking apples (unpeeled weight)
500 grams of super soft dates (weight including stones)
500 grams onions (unpeeled weight)
350 grams muscovado sugar
650 grams granulated or caster sugar
600 ml malt vinegar
3 heaped teaspoons ginger powder
1 teaspoon of extra hot chilli powder
1 tablespoon salt

Note: My apples weighed 3.1 kilos before peeling, coring and dicing but many of them were unusually small, and some had a little spoilage, so the weight loss during preparation was higher than usual. I’d estimate that I used the equivalent of about 2.5 kilos of regularly sized cooking apples in good condition.

Note: My chilli powder is some of the hottest I’ve come across. Mix in, taste and add enough to give a warming kick.


  • Stone and roughly chop dates.
  • Peel and dice onions.
  • Peel, core and chop apples into a large pan of cold water. Drain well just before cooking.

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  • Measure all ingredients into a large saucepan or stock pot and mix well. Cook on a medium heat until apples soften and liquid thickens.

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  • Transfer the hot finished chutney into hot sterilised jars (I sterilise mine in the oven and boil the lids on the stove top) and seal.
  • Leave to mature for at least 3 months.

Happy New Year!

It’s January and I’m sure we can’t be the only household with leftover dried fruit and nuts from the Christmas snack bowls?

So this year’s first Bloggers Scream For Ice Cream challenge is to incorporate one or both into an ice cream, sorbet, semi-freddo, slushy or spoom.

DriedDatesCreativeCommonsbyHowardWalfish NutsCreativeCommonsbyIainBuchanan
Dates by Howard Walfish, Nuts by Iain Buchanan, creative commons license via Flickr

As usual, I’ve been bookmarking some ideas over on my BSFIC Pinterest board.


How To Take Part In BSFIC

  • Create and blog a recipe that fits the challenge by the 28th of the month.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • In your post, include the Bloggers Scream For Ice Cream badge.
  • Email me (by the 28th of the month) with your first name or nickname (as you prefer), the link to your post and an image for my roundup, sized to no larger than 500 pixels on the longest side.

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Please email me if you would like to discuss this.

If you like, please tweet about your post using#BSFIC. I’ll retweet any I see.


P.S. The round up for December’s boozy delights will be up in a couple of days!

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