Stock up early for the kids this Christmas with Mrs Crunch’s bargain toys and some delicious seasonal chutney recipes

WITH just three months until you-know-what, make present-buying child’s play by stocking up on great deals on kids’ favourite toys.

From Play-Doh to Playmobil and Scalextric to Nerf, I have found some brilliant bargain buys to tuck away until Christmas.

16

If you feel in a pickle about presents, make some seasonal chutneys now to give as gifts.

This week I have two great recipes from to get you started.

16

16

16

16

16

16

16

16

16

16

16

16

16

RELATED STORIES

BRIT OF WHAT YOU FANCY

Mrs Crunch's favourite traditional dishes featuring homegrown ingredients

Slowly does it

1970s style slow cooking is back as Mrs Crunch shares some great low cost recipes

FAKE OFF

Create your own simple yet impressive showstopper treats with Mrs Crunch's low-price cheats

ROAST CHICKEN WINNER

As half of Brits say a roast is their top comfort meal, Mrs Crunch shares three new recipes

Apple and ginger chutney

16

YOU NEED:

1kg cooking apples; peeled, cored and diced

75g stem ginger finely chopped

300g granulated sugar

400ml malt vinegar

2 tsp mixed spice

METHOD: Place the apples, sultanas, stem ginger, sugar, vinegar and mixed spice in a large pan and cook over a low heat, stirring until the sugar dissolves.

Bring to the boil so the mixture bubbles then cook over a medium heat for about 1 hour 15 minutes, stirring from time to time until mixture is thick and syrupy.

To tell when the chutney is ready you should be able to draw a wooden spoon over the base of the pan so it leaves a channel behind that holds its shape for a few seconds.

Spiced plum chutney

16

YOU NEED: 

1 ½ kg ripe plums

500g cooking apples

2 oranges

200g dried figs chopped

100g dried cranberries

1 tsp ground ginger

1 tsp ground cinnamon

300 ml red wine vinegar

500g demerara sugar

METHOD: Halve the plums and remove the stone, then peel, core and dice the apples.

Finely grate the zest from the oranges and squeeze the juice.

Place in a large pan with the plums and diced apples. Add the figs, cranberries, ginger, cinnamon, vinegar and sugar.

Cook, stirring, until the sugar dissolves. Reduce the heat to a simmer and cook for an hour, stirring from time to time, until thick and syrupy.

Wash two to three jam jars in warm soapy water, rinse in warm water and dry. Place in a moderate oven for five minutes to warm through.

Carefully ladle the syrup into the clean, warmed jars, cover the tops with a circle of wax paper and seal with a disc of cling film or the lid.

Allow the jars to cool and store in a cool place. Use within six months.

Go to the for more recipes.