Lots of us had fun at this year’s Royal Cornwall Show, whether we were staging our competition entry, helping with teas or filling other roles.
Here are some of our wonderfully hard-working tea hostesses:
… and one of our members even found time to pose for a photograph with a very special guest!
Our fantastic competition entry team really did us proud this year, finishing sixth out of 24 entries. Marking was very tight at the top, so we were only about four points behind the winners!
Big thanks go out to all who participated in putting our entry together: Jane, Val, Di, Sue, Rona, Ruth and Dorothy (apologies if I’ve forgotten anyone!).
One of the highlights of our entry was Rona’s fabulous chutney – the only chutney in the whole competition to receive a perfect score from the judge! In fact, the judge was so impressed that she asked for the recipe.
If you’d like to give it a go, I have had Rona’s permission to share her recipe here:
Spicy Windfall Chutney
115g root ginger, shredded
1kg cooking apples, peeled, cored & chopped
675g onions, thinly sliced
6 cloves garlic, finely chopped
450ml malt vinegar
400g demerara sugar
2 – 4 chillis, finely chopped
1 tbsp turmeric
1 tbsp salt
Put first 6 ingredients in a preserving pan. Simmer for 20 mins until apple and onion are softened. Take off heat, add sugar and stir to dissolve.
Slowly bring to a simmer and cook for 40 mins or until thick and pulpy. Add chilli and cook for a further 10 mins. Add turmeric and salt and cook for 5 mins.
Spoon into prepared jars and seal with vinegar-proof lids. Leave at least 3 months to mature.