Preserves
The Pickle Of The Crop
These slightly sweet pickled redcurrants are one way of making the short redcurrant season’s bounty last the year ’round
The Incredible Spreadable
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.
Spud Sunday: ‘Twas The Day After Christmas
Redcurrant chutney, a new addition to the Christmas table
Last Of The Summer Rhubarb
Ketchup, it’s not just for tomatoes, you know. This recipe for rhubarb ketchup is a case in point.
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.
Red And Berried
The story of my redcurrant crop and the wonderful redcurrant curd made from it…
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.
Stilts, Gooseberries, And A Spud For All Seasons
My afternoon at the Temple Bar Midsummer Fair, at which I scored some gooseberries with which to make gooseberry curd.
