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?
A wonderful way to preserve shrimp for a few weeks in warmly spiced butter.
A delicious new twist on chicken liver, and a first attempt at a fancy-pants three-fish terrine.
Despite a last-minute dash, salmon terrine turns out fine... in both senses of the phrase!
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