BEETROOT AND BLACKBERRY CHUTNEY

450g Beetroot, peeled and diced

450g Blackberries

100g Apples, peeled and chopped

200ml Malt Vinegar

200g Sugar

2 Onions

2 Bay Leaves

Sea Salt to taste

Put all the ingredients in a large pan over a medium heat and bring to the boil. Reduce to a simmer and cook for 45 minutes until the beets are soft. Remove from the heat, transfer to sterilized jars or clean containers, seal or refrigerate.

PICKLED ROCK SAMPHIRE

250g Rock Samphire

250ml Apple Cider Vinegar

100g Sugar

1 Bay Leaf

1/2 teaspoon Fennel Seeds

Sea Salt

Put the Samphire into a sterilized jar. Put the vinegar, sugar, bay leaf and fennel seads into a pan, bring to the boil, remove from the heat. Allow the vinegar solution to cool slightly and then pour it over the samphire. Top up with water if required and seal. Refrigerate for one week before using, after this, best used within a month.

MUSSELS WITH SEA HERBS AND CIDER

1kg Mussels

50g Sea Herbs, cleaned

50g Butter in cubes

350ml Cider

Cold press Rapeseed Oil

Sea Salt

Warm the butter in a pot. When it has melted add the cider. Bring to the boil and cook off the alcohol. Add the mussels and cover. Steam until all the mussels open. Toss in the sea herbs and dress with sea salt and rapeseed oil.

Cooking Class @ Aniar Galway by JP McMahon 16/08/2026