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I love pointing to a jar of chutney, knowing I've grown all the ingredients used to make it. I don't make too much chutney every year, because - despite living in a house of carnivores - I'm the only one who eats it.  Isn't cold meat, crusty white

always sneak in a few 'fancy' varieties. This year we are trialling 'Blue Danube' for the first time (also known as Adam Blue). The skin on this early maincrop is dark, purplish, blue as the name suggests, but the flesh is white by contrast. Blue skinned