Condiments
I Can Has Thanksgiving?
In which I make an application to borrow the Thanksgiving holiday – I’ll even make the cranberry sauce…
Spud Sunday: In Defence Of Salt
Perhaps there is such a thing as too much salt, but, on the other hand there’s no need to cut it out altogether. These salt-baked baby potatoes are a fine way to make use of a lot of salt.
Green With Tomatoes
My tomatoes never ripen very much. Not that it really matters, because they’re still good for a batch of green tomato chutney.
Berry Berry
When is a berry not a berry? A trickier question to answer than you might think! Luckily, you don’t need to care about that to make this fresh blueberry sauce…
Onion Relish. Sweet.
My red winter onions were one of the more successful garden growers this year. Just as successful too, I reckon, was this sweet onion relish with caraway, inspired by a similar relish from Laragh Stuart.
My Kind Of Kimchi
The time had finally come to make kimchi and I took up the challenge with gusto. Lacking the traditional Korean spices, my efforts may not have been entirely authentic but were damn tasty all the same.
Saucy Bread
Traditional bread sauce is one of my must-haves for Christmas dinner – milk sauce, infused with onion and cloves and thickened with breadcrumbs, it’s something I could eat any day of the year.
Farewell Sweet Rhubarb
It’s past rhubarb season but I still have some of this spicy, sweet rhubarb chutney left. Not unlike a sweeter version of Branston pickle, and good with strong cheeses, it’ll be missed when it’s gone.
