Wondering how to use my beetroot chutney? Well tonight I made a delicious slow roasted pork belly with crunchy crackling, on a bed of garlic mashed potatoes and caramelized fennel & onions. The sweet sour flavor of the chutney compliments this rich tender meat and brings another texture to the dish.
For info ( I’ll post the recipe later this week ) and pricing mail or call; simon.bingham@simons-sauces.com 0642297107
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