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David Moore
I love making relishes and chutneys, but I’ve never thought it was possible to achieve the full warm, rounded earthy sweetness without onions and garlic. This relish is not only delicious, but not lacking in any way. It is fresh and acidic, as well as being sweet and bold. This will not be a condiment that will languish at the back of the fridge and will compliment so many dishes from burgers to curries, falafel to cheese boards.
