Why Candi’s Chutneys are perfect for Christmas

Candi's Chutneys (photo: Ian Burt)

Candi's Chutneys (photo: Ian Burt) - Credit: Archant

Having scooped the prestigious Pride of Norfolk award, sponsored by Norse Catering, Candi’s Chutney is continuing to celebrate all that is great about our county’s food scene

Candi (photo: Ian Burt)

Candi (photo: Ian Burt) - Credit: Archant

She is a passionate advocate for promoting local, seasonal produce and her delicious home made chutneys can be found on shop shelves and in food lover’s larders across the county so it is little wonder Candi Robertson won the Pride of Norfolk award.

“One of my very first memories is sitting on my nan’s worktop with what we called the special knife. It had an ivory handle and round end which would hardly cut butter, but I would be allowed to help her make chutney, chopping bits up with my blunt knife. Those memories have shaped what I do now; each of my chutneys has a story behind it.

“I always say that chutney is not just for Christmas, it’s fabulous anytime of the year but this is always my busiest time. When you are preparing your Christmas food, don’t just see chutney as an accompaniment. It can be used for cooking too. For example, my Spiced Carrot Chutney is a great marinade for roast gammon – and it is simple to do with amazing results. Take the rind of the gammon, smother the layer of fat remaining with the chutney and place it in the fridge overnight – uncovered - as this helps it dry out. Then it is ready to pop in the oven the next day. The result is delicious, the flavour of the gooey, glazed crust doesn’t interfere with the meat and it looks like you have spent ages creating a special marinade.

“I get asked all the time for cranberry chutney, but they are not a local, seasonal ingredient. So I encourage people to try something different with their turkey aside from cranberry. Apple based chutneys really complements white meat and are great at Christmas.”

She says the only time she breaks from her commitment to local produce is to make her nan’s famous pickled prunes.

“They sound vile but they are incredible – and since I started selling them five years ago, they have a developed a huge following. I only make a small batch but they fly out of the door. But the prunes, according to my nan’s old recipe, have to be Californian ones for it to work and who am I to argue? She would make jars of pickled prunes every September ready for Christmas Eve. They are fabulous served with cold pheasant or game pie.”

12 Bayfield Brecks, Cley Road 7DZ, Holt NR25; candischutney.vpweb.co.uk; 07867 398517

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