Chutneys, pickles and relishes are important forms of preserved food that can bring life and richness to any meal, be it a simple lunch or an exotic dinner. Commercially, they form a multi-million pound industry and ever-imaginative new examples appear on the supermarket shelves with great regularity. Moreover, pickles, chutneys and relishes are often a favourite with shoppers at farmer's markets and country fairs. Notwithstanding this, there is absolutely no reason why, with very little effort, and often the most basic of locally sourced ingredients, you should not make your own.
Jeremy Hobson is a distinguished and prolific freelance writer on all matters 'rural', and his articles appear regularly in many of the UK's country-orientated magazines. Mor recently he has become a highly acclaimed food and cookery writer. He is the author of twenty books on various aspects of life in the country, ten of which have been published by The Crowood Press, including Cook Game  and The New Country Cook , both of which he wrote with Philip Watts. Philip Watts started his career as a journalist and went on to work as a marketing director in the advertising industry. He has had a passion for good food for many years and fully endorses the benefits of using fresh, local ingredients as the key resource for producing legendary meals. Philip's love of both cuisine and photography has led him to a new career as a food photographer.