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?
Changing it up in the tahini department with some cilantro and lime, rather than lemon and parsley, this condiment really is the star of the show in this dish.
This vibrant, spicy curry paste makes a terrific base for a Thai-inspired stew.
A little twist on a traditional pesto swapping out Mexican ingredients and then fermenting it for extra zip.
There's lots you can grow in your garden that is essentially preservable for use later on in the year. Chamomile blossoms, cilantro seeds (coriander), garlic and onions are all things coming out of the garden now that you can dry! Here's some tips..
This is a sweet-and-tangy, fruit and tomato salsa. The recipe is based on a Spicy Peachy Salsa from Cathy Barrow (mrswheelbarrow.com).
A spicy, fiery condiment made with fresh cilantro, parsley, green chiles and garlic. Sure to become a pantry staple!
A classic Indian green conidment that is most commonly used as an accompaniment to appetisers. It can however be used to spark up most meals.
A fragrant, spicy and creamy condiment that makes a great spread and dipping sauce.
This pate packs a punch of flavor. A simple and satisfying sandwich stuffer. This is the perfect addition to crisp baguette and a side of pickled cucumbers.
Your coriander (cilantro) plants have gone to seed? Don't waste them!