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  • I’ve got loads of jars of bean chutney my dad made last year.

    I suppose a straight up pickle could be nice with loads of ginger and some chilli. I might try some in a kimchi too but I can never be arsed sterilising jars properly.

    Never seen a plant produce so much. We were still picking them in mid September last year.

  • Worth a go. Maybe a jar of them treated like cornichons is worth trying too. Great with a beer, on a cheeseboard, in a burger etc.

    Kimchi is a great shout too. Just bung the jars in the dishwasher and keep your hands clean. It’s not open heart surgery, as the batshit crazy Korean chef I know says

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