Method

• Rhubarb & Apple Chutney In a large pot add the vinegar, sugar, spices, orange zest and juice, and ginger
• Heat gently until the sugar dissolves (5 minutes)
• Add the apple, rhubarb, onion and raisins along with the salt
• Cook over a moderate heat until the ingredients soften and the mixture becomes aromatic, thick and pulpy
• Taste! It should have a sweet/tart balance
• Spoon into warm, sterilised jars, seal and label
• Oat Cakes Mix the oatmeal, salt and baking soda together in a bowl, pour in the melted butter and stir well using a wooden spoon
• Add enough water to form a stiff paste
• Cover a surface in oatmeal and turn the mixture onto this
• Work quickly as the paste is difficult to work if it cools
• Divide into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking
• Roll out to around 3 mm thick
• Put a plate which is slightly smaller than the size of your pan over the rolled dough and cut round to leave a circular oatcake
• Cut into quarters and place in a heated griddle or heavy-based frypan which has been lightly greased
• Cook for about 3 minutes until the edges curl slightly, turn, and cook the other side
• Prepare the remainder dough as you did before, while the first is being cooked
• Store in an airtight container for 3-5 days