Pickled potatoes, made with baby potatoes, carrots, onions, garlic and cider vinegar and using a recipe straight from a Mexican mama
This is orange marmalade, just as my mother makes it
These slightly sweet pickled redcurrants are one way of making the short redcurrant season’s bounty last the year ’round
In which I experience a little piece of apricot jam heaven, thanks to the preserves made by Rayess Trading in Lebanon. The halloumi and labneh from Rayess Dairy weren’t half bad either.
Redcurrant chutney, a new addition to the Christmas table
Ketchup, it’s not just for tomatoes, you know. This recipe for rhubarb ketchup is a case in point.
My tomatoes never ripen very much. Not that it really matters, because they’re still good for a batch of green tomato chutney.
The story of my redcurrant crop and the wonderful redcurrant curd made from it…