The crops are pouring in now as summer advances. It’s all very exciting and colourful!
Tomato kasundi is a Bengali relish that I’ve adapted slightly. Fresh new tomatoes, lots of ginger and nigella seeds make a delicious warm, spicy and versatile chutney.
Ginger brings out the best in rhubarb and the addition of figs adds intensity to the flavour.
I’ve never seen quite so many wild plums as this year – the weather conditions must have been perfect.
Rhubarb is such a welcome sight in Spring with its gorgeous pink stems and bright, sparky flavour. The first small batch of Early Rhubarb Jam of the season flew off the shelves!
Juniper berries add a distinctive bittersweet flavour to blackberries. Pile onto vanilla ice cream or lemon sorbet, topped with toasted flaked almonds. Excellent as a filling for sponge cakes or when served with venison and[…]
Find Cambridge Preserves Kitchen at the following markets and events. New dates will be added as soon as possible.
Serve our best selling Beetroot & Orange Chutney with salmon, smoked salmon, roasted vegetables and all types of cheese.
The latest additions to the CPK chutney range have flown off the shelves at the farmers markets.
Pear & Date Chutney An excellent accompaniment to salty cheeses like Wensleydale and Cheshire, toasted Cheddar, ham, chicken and salmon.
One of our most popular products, this highly aromatic, warm and fragrant chutney is delicious with pork, ham and sausages and all types of cheese.