Plum chutney warms gently on the stove at Danielle Coombes’ home in Ashley Down. Having worked in the food industry for more 20 years, she looks completely at home with her apron on. She shows Sara Venn and I that the fridge is full of peeled shallots, ready to be picked, and pomegranate juice, to be turned into cordial: evidence of a busy afternoon of prep. The strong, vinegary smell of chutney permeates the air
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