• 3 large floury potatoes
• 1 tbsp oil
• ½ tsp each of cumin seeds, mustard seeds, turmeric, ground coriander
• 1 pinch of chilli flakes
• 2 cloves of crushed garlic
• 1 tsp fresh grated ginger
• 1 tsp lemon juice
• Salt to taste and fresh coriander to garnish

Boil the potatoes in sales water until tender, then drain and cool.

Heat the oil in the fry pan until hot and then add the seeds first then potatoes, garlic, ginger and other spices.  Stir fry for a few minutes and then add the lemon juice before seasoning with salt and garnishing with the coriander.

• 1 kg peeled and diced beetroot
• 2 onions, chopped
• 2 apples, grated
• ½ c orange juice
• 2 tsp finely grated orange zest
• 1 tbsp mustard seeds
• 2 tsp coriander seeds
• 1 tsp each of cinnamon and salt
• 2 c red wine vinegar
• 450 g sugar

Place all the ingredients into a large saucepan or preserving pan.

Bring to the boil stirring occasionally.  Simmer for 1 -1 ¼ hours or until the beetroot is tender and the chutney has thickened.

Place in warm sterilised jars and seal while still hot.

Makes about 5 medium size jars.

All you need to do now is roll out the cheese and biscuits!