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?
Easy recipe for tangy cidered beef (or venison) jerky -- plus some tips on buying a dehydrator!
Rose harissa chilli sauce - a real 'knock your socks off' chilli sauce with plenty of flavour - influenced by the traditional North African harissa sauce. Great for marinades, as a dipping sauce or just serving as a condiment with your food.
Use minced shallots to make a lovely dressing, perfect for a salad of fresh green beans and tomatoes, or use it as a tangy basting sauce for chicken -- or both!
Make your own Japanese restaurant-style ginger salad dressing, which can also do double duty as a tangy marinade for chicken or pork.
"Ever eat a pine tree? Many parts are edible." Fresh pliant white pine candles, the new shoots of needles growing at the ends of the boughs, lend a most excellent flavoring for Sauerbraten.
A colorful variation on gravlax.