The prolific cherry plum tree has enough fruit for jam and crumbles and today I used its fruit for chutney.  The recipe listed ingredients that were not in my store cupboard so I improvised and substituted chopped chilli for mustard seeds and stem ginger (I don’t like the taste of ginger) and added extra onion and garlic.  The mixture bubbled away and required regular stirring as I listened to a World Service programme on the amazing musician Richard Bona.  What a delightful hour and in one month we will taste the chutney and see if the rhythm of the music added an extra dimension to the plum concoction.