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?
Creamy, mousse-y and surprisingly light! A luscious, savoury, vegetarian pâté great for spreading on crusty bread or crackers and an excellent addition to a cheese board.
A sweet-yet-tangy creamy shallot dressing for a delicious spinach salad.
Roasted Meyer Lemon and Shallot Chutney, with just a touch of sea salt.
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!
Catch up! 'Cause ketchup is not just about tomatoes anymore.
An education in the wild art of foraging...
With asparagus such a prized vegetable, ever having enough to pickle seems an impossible dream!
These shallots are great when they're cooked in the pan with roast beef.
A pickle for pickle-haters: pretty, perky, pink picked shallots. Water-bath process or fridge 'em; either way the easiest pickle you'll make all year.
This autumnal preserve combines the last of the garden's tomatoes with a bumper crop of apples, made pleasantly spicy from chiles and ginger.
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