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. AUTHOR 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-oriented magazines. More recently he has become a highly acclaimed food an cookery writer. He is the author of twenty books on various aspects of life in the country. Philip Watts' love for cuisine and photography has led him to a new career as a food photographer SALES An inspirational guide to making traditional and modern chutneys, pickles and relishes using time-honoured recipes and also twenty-first century variations The authors spent time researching, photographing and meeting with both modern-day restaurant chefs and prize-winning traditionalists After experiencing some of these tempting recipes it is unlikely the reader will settle for shop-bought bottles again ILLUSTRATIONS 60 colour photos *