In kitchens of old, no ingredients ever went to waste. The preserving pot was always in use for the glut of seasonal vegetables. Houswives would chop, blend and stir over a hot stove, in an effort to preserve everything, ready for the onset of winter. This skill may have all but died out in most homes. The lack of kitchen gardens has contributed to that. Thankfully though, Irish preserve making is still alive and well, thriving in the hands of our dedicated expert artisans who have maintained the tradition and made it into a career. Janet Drew is one of them. Her Janet’s Country Fayre range of preserves has long been lauded as a top class outfit. One of the favourites is her Chutney for Cheese and Wine. As Janet describes it, ‘Like a good Bordeaux, this chutney has body, bouquet and spicy overtones!’ A base of fresh rhubarb lovingly cooked with sultanas, orange juice and just a tad of curry spices, gives heaps of spicy fruity flavour. Perfect served with an Irish cheeseboard and crackers…and of course, a glass of red wine…