An extra post put in for those who requested the chutney recipe. Bear in mind that I haven't tasted it yet as it has to mature for a month - but licking the spoon tasted good so I have high hopes!
Into a pan put 3 pounds of windfall apples, around one and a half pounds of onions - both roughly chopped. Add a couple of lemons sliced and then cut into pieces, twelve ounces of raisins and two or three cloves of garlic chopped small (as much or as little as you care to add.) Pour in a bottle (17 fl oz) of cider vinegar and cook gently until the apples are soft. How long will depend on the type of apple, but try to retain a little shape in them.
Then remove from heat and add fourteen to sixteen ounces of dark brown sugar - again you can regulate this depending upon how sweet you like your chutney. Then simmer gently until most of the liquid has evaporated and the mixture is thick. Watch it carefully towards the end as it easily begins to burn.
Remove from the heat source and add one teaspoon each of ground ginger, turmeric and cinnamon. Stir well and pot in sterilised jars.
It is ready to eat after one month.
Enjoy either with cold meats, cheese or as a sandwich.