The raw ingredients and seasonings for Apricot Chutney (DigbyLaw's recipe). Actually, I feel that I have been working in honour of apricots for most of the past week, making apricot jam and apricot chutney, and freezing and bottling the fruit
the invaluable DigbyLaw’s Soup Cookbook. Good soup-making, wrote Digby, “is just as much an art as good bread or cake-making, meat cookery or vegetable cookery”
