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?
This chutney works with nearly everything. We’ve been smearing it on crackers with soft and hard cheeses, topping salads and wafer thin pizza bases with it, and adding a little extra flavour to steamed greens.
Here’s an easy first recipe to mark the arrival of spring: buy every possible variety of spring onions, shallots, and garlic (including garlic scapes) at your local farmers’ market and turn them into this delicious jam.
Caramelized Onion Chutney has the best of all worlds ... it's cheap and the ingredients are eay to find, it smells amazing while it cooks, and it is delicious with a variety of dishes.
Why plant onion seeds? Because you get delicious varieties not available in the stores. Onion seeds can be planted from January to March, so get your pots out!
A great way to preserve winter onions, this onion jam is somewhere between a fruit jam and a veggie relish. It's great on burgers, grilled cheese, on crackers, etc!
Cipollini onions are in season right now. The classic Italian preparation for them calls for a sweet and sour sauce made from tomatoes and vinegar. This recipe shows you how to can cipollini onions in sweet and sour sauce. Just heat to serve.
Onion confit, or slowly simmered onion jam, is usually served warm with foie gras (fat duck’s liver), but it is also excellent with black pudding, grilled or roast pork, chicken and duck. It also makes an original edible Christmas present.
