CARROT PICKLE. 09/01/14
This is a brilliant accompaniment for rice and curries. Read more
MANGO CHUTNEY. 09/01/14
My mango chutney is fresh and zingy, rather than sweet and cloying. Read more
BRITISH KIMCHI. 09/01/14
My British kimchi, or “Brit-chi”, uses red cabbage, watercress and pears. Read more
TURKISH-STYLE FERMENTED TURNIPS. 09/01/14
It is typical to add a little beetroot to transform these boring coloured vegetables into a glorious vivid pink colour. These need to be left two weeks before eating in order for them to ferment. Read more
APRICOT JAM. 26/07/13
This is jam French-style so isn’t too set. The kernels add a lovely, slightly bitter, almond taste. Read more
HOME-CURED BACON.
12/07/13
BLOOD ORANGE CURD.
18/03/13
RHUBARB AND GINGER PICKLE.
04/03/13
CARROT PICKLE. 09/01/14
This is a brilliant accompaniment for rice and curries. Read more
MANGO CHUTNEY. 09/01/14
My mango chutney is fresh and zingy, rather than sweet and cloying. Read more
BRITISH KIMCHI. 09/01/14
My British kimchi, or “Brit-chi”, uses red cabbage, watercress and pears. Read more
TURKISH-STYLE FERMENTED TURNIPS. 09/01/14
It is typical to add a little beetroot to transform these boring coloured vegetables into a glorious vivid pink colour. These need to be left two weeks before eating in order for them to ferment. Read more
APRICOT JAM. 26/07/13
This is jam French-style so isn’t too set. The kernels add a lovely, slightly bitter, almond taste. Read more
HOME-CURED BACON. 12/07/13
Saltpetre is a preserving agent that kills bacteria, but it’s quite hard to find. Try convincing your butcher to give you some (you only need a tiny amount), or you can find it on the internet. Curing salt is a fine alternative, but follow the packet instructions as you will need less of it. You will also need a non-metallic container that fits in the fridge. Read more
BLOOD ORANGE CURD. 18/03/13
This is my seasonal alternative to the classic lemon curd. Spread on toast or use in a Victoria sponge. Read more
RHUBARB AND GINGER PICKLE. 04/03/13
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