Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The best preserve we ate last year was a condiment I almost skipped over on my plate. This black radish relish is based on that evening and the amazing flavours we were presented. This relish is sweet, tart, soft and brash at the same time.
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