And just off to the side are wild alpine strawberries (still in their infancy as little white flowers), soft spikes of chives, loads of jagged mints – spearmint, peppermint, chocolate mint and and pineapple mint (it is feral in my garden), feverfew, nasturtiums, borage (for salads) and a few other bits and bobs, including a gnarly old Victoria plum tree and a cooker-dessert apple cross (i
Jamie used plums for a plumchutney to have it together with duck. Once I find something interesting apart from duck, I will write you about the chutney I made with inspiration from Cook with Jamie
For the mango chutney. Add the fruit to the pan, bring to the boil and let it simmer for 10-15 minutes until you have a chunky chutney. 4 plums, peeled, stoned and cut into 1cm dice