and launched a new line of chutneys, jams and mustards.

"I really enjoy cooking in my free time,'' Ms Holding said.

"And I thought that visitors and locals would both enjoy sampling some of my favourite preserves and condiments.'' Few may know that the beloved local artists is also a qualified professional chef who gained her AMHCI diploma with credit in 1962. Ms Holding is also a Dame de la Chaine des Rotisseurs.

For those who wish to test their creative flare in the kitchen and try whipping tasty chutneys and preserves -- here are a few recipes.

*** Mint Jelly 1/2 cup vinegar 1 cup water 1/2 cup mint leaves 3 1/2 cups sugar 1/2 c. certo green colouring MIX vinegar and roughly chopped mint. Leave 15 minutes. Add sugar, stir and bring to the boil. Colour and add certo, stirring constantly. Bring again to the boil and boil 1/2 minute. Strain into heated glasses and cover with melted wax.

*** Pawpaw Chutney 2 pounds ripe pawpaw-cut in cubes 1/2 pound apple-grated 1 quart vinegar 1/2 package seedless raisins 1/2 pound onions-chopped 1 pound brown sugar 1 teaspoon pepper corns 1 1/2 teaspoon salt 1 teaspoon curry powder 1 teaspoon ground ginger 1/2 teaspoon mustard COOK all ingredients together about half an hour, stirring carefully.

Recipes from The Continental Society of Bermuda Cookbook.

*** MANGO CHUTNEY 8 green mangoes Brown sugar 2 pints (US 5 cups) cane or malt vinegar 2 chillis, de-seeded and chopped 1 onion, chopped 1 clove garlic, minced 4 ounces peeled green ginger, chopped 1 teaspoon whole allspice 4 ounces seedless raisins, soaked in rum for 15 minutes, if liked PEEL mangoes, remove stones and cut up. Just cover the fruit with water and simmer until tender, about 15 minutes. Drain and weigh the fruit. Stir the same weight of sugar into 1 1/2 pints (U.S. 3 3/4 cups) vinegar, bring to the boil and cook until syrupy.

Moisten the chillis, onion, garlic, and ginger with the remaining vinegar, add to the syrup with the cooked mangoes, allspice and raisins. Boil gently until the mixture thickens, about 15-20 minutes. Cool, pour into hot sterile jars, seal and store.

Preparation time 15 - 20 minutes. Cooking time about 45 minutes. Will yield about six pounds.

*** MIXED FRUIT MARMALADE 1 grapefruit 1 orange 2 limes or 1 lemon 1 small pineapple or can of pineapple 2 1/2 pints (US 6 1/4 cups) water 5 pounds granulated sugar THINLY peel the citrus rind and shred. Peel away pith, chop the fruit and put the pips in a muslin bag. Peel pineapple, discard the peel and chop. Put the fruit, citrus peel and pips to soak in the water and set aside for at least 12 hours.

When soaked, put in a saucepan with the water in which the fruit soaked, bring to the boil and simmer for about 1 1/2 hours, until the peel is tender.

Discard the bag of pips, stir in the sugar and boil until the mixture sets when dropped on to a plate. Pour into hot sterile jars, seal and store.

Note: The marmalade can be made without the pineapple and using 1 pound less sugar.

Preparation time 20 minutes, plus overnight soaking. Cooking time about 2 hours. Will yield about 8 pounds.

Recipes from Tropical Island Cooking.

*** TOMATO JAM 1 1/2 pounds tomatoes (6 medium) Sugar 1 1/2 teaspoons grated lemon rind 1/4 cup lemon juice 1 tablespoon grated green ginger OR 1 teaspoon powdered ginger SCALD , dip into cold water, and peel the tomatoes. Slice after cutting out the cores. Measure into a large pot, discarding seeds and juice left on cutting board. Add sugar, cup for cup. (This will be about 3 1/2 cups).

Stir in remaining ingredients. If green ginger is used, it is of course first peeled and then either grated or minced.

Place pot on stove on high heat, stirring with a wooden spoon until the sugar is dissolved. Keep at a full rolling boil until thick and clear -- 220 degrees on candy thermometer. This takes about 20 minutes. Stir often to avoid burning the last few minutes.

Remove from heat, allow to stand a moment or two for scum to rise and set, so it maybe easily removed. Place in hot sterilised jars, cool slightly, seal with paraffin. It will yield about 2 1/2 twelve ounce jars.

*** RED TOMATO CHUTNEY 2 pounds ripe tomatoes 1 pound apples 1/2 pound seedless raisins 1 pound brown sugar 1 large onion, coarsely chopped 1/2 tablespoon salt 1 teaspoon ginger 1/4 teaspoon cloves 1/2 teaspoon pepper 1 pint cider vinegar CHOP both tomatoes and apples but do not peel either. Place all ingredients together in a pot and simmer for 1 hour, stirring occasionally. Pour immediately into hot sterilised jars and seal at once.

Note: As in all chutneys and jams, simmer without a cover on the pot.

NEW TASTE -- Peach Extra Jam with Amaretto is one of the new tastes being offered by artist Carole Holding