gardening & foraging


Tom Chutney

We interrupt all this shameless self-publicity about the new novel to bring you a chutney update. This was made with a glut of green tomatoes that hadn’t ripened – mostly from the garden, rather than the allotment. It’s always a leap of faith with chutney – tasting it warm never quite gives you a picture of what it’s going to be like when cool. But it was very nice in the end. And it was a lovely thing to do on a rainy Saturday afternoon.

By Mark Newton

Born in 1981, live in the UK. I write about strange things.