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 is my version of the classic combination of apples, dates and walnuts in a lipsmacking chutney. Delicious with a strong cheddar cheese or straight from the jar!
Ancient Celts kept unripe walnuts from launching their annual reign of terror on passersby by steeping them in alcohol to make a dark liqueur. Italians thought this was a great idea, dubbing it nocino. Recipe here
Today is the day to start foraging for green walnuts. Vin de Noix is delicious on its own, or with your favorite walnut dish.
Rhubarb chutney with a bite.
Baby spinach salad beautified with violets from my lawn.
We love fava beans, but did you know the leaves are delicious as well? Head out to the garden and pick your self a basket!
You can add the flowers to salads and pickle the pods, but what can you do with peppery nasturtium leaves? Why not make pesto?
I've wanted to make banana jam for quite sometime well luck would have it that my local farmers market had bags of seconds on bananas. So here is my newest favorite creation.
Make your own preserved ginger to go into this rhubarb conserve with orange, lemon, ginger and dried apricots. Photo by Niamh Malcolm.
Adapted from a wonderful recipe from Doris and Jilly, a recipe that has cleared out valuable freezer space and delighted friends.
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