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?
Farmers’ markets are purging the last of the vernal goodies, and purple spring onions and sweet brine make swell bedfellows. Rows of rosy pink jars are an instant gratifier on a freshly-dusted pantry shelf.
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.
