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.

While making vegetarian mincemeat I found myself short of some mixed spice, so set about making some more from spices I had in stock.