Some time ago when in Manchester I was tempted into buying a large box of fresh mangoes. I paid  just £3 for a beautifully packaged box of seven small ripe mangoes, complete with tissue paper wrapping and tinsel decoration. When I got home I froze them planning to make mango chutney.

Preserved lemons are a common ingredient in North African, and  especially Moroccan, cuisine. You can actually use them in many dishes - anywhere that would benefit from a bit of citrus flavour.  I've put together some ideas in this blog post about what to do with preserved lemons.

I used up some of my bargain car boot sale limes on making lime chutney, but have been searching for a spicier Indian style lime pickle recipe. The problem I've been coming up with is that most of the recipes involve leaving the pickle in full sunlight for several days, fine if you live on the Indian sub-continent, but a bit more difficult during your typical English summer.

We've been eating a lot of carrots recently. Partly through trying, as much as possible, to eat seasonal vegetables. At this time of year this results in a lot of coleslaw, which isn't a bad thing especially with the addition of fresh chives from the garden.