Along with the recipe for Pumpkin and Sunflower Biscuits (the 25th Bake) was a recipe for Chutney. It was like caramelized onions which I love. Given that I have always wanted to know how to make these, this recipe was perfect.
Simply chop the onions, add the luscious ingredients of castor sugar, caraway seeds, 
toasted and ground, red wine vinegar, red wine and black currant squash. and voila. I had to race down to the market for those ingredients after making the biscuits but it paid off. 
Lovely chutney to keep in the fridge and take away with us for the weekend to eat on the cracker/biscuits.
We did venture down to Kingsland that night for a quick bite as the Kingsland Flavours Night was on involving the restaurants sampling food outside on the pavement. My samba teacher was performing, Samba Passion, 
so it was a good chance to watch her.
I had a pulled pork slider and some BBQ pork ribs (as you do!). 
