September has been a busy month in the kitchen which has meant not enough time to write about what I have been making! I went fruit picking at the end of August, not sure whether the damsons would be ripe yet. They were – and I ended up picking quite a few. I love the dark purple skin with the dusky bloom – quite unlike other plums. They are quite tart raw, but when cooked with the other chutney ingredients, they produce a deep, concentrated flavour.

Since then, I have made three batches of Spiced Damson Chutney which is a firm family favourite – made with allspice berries, cloves, cinnamon and ginger. The chutney goes well with cheese or cold meats and can also be used as a sauce for duck.