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?
When I heard of Domenica Marchetti's book, Preserving Italy, I squealed with glee. And also envy. In short, this is the book I wish I had written. Enter to win a copy.
Peanut Flaxseed Chutney - sweet, sour, nutty, healthy and utterly delicious!
Fermented fruit chutney is fun, easy, and ferments in as little as two days. You can use nearly any fruit that’s in season, and mix up the spices to create your own recipe.
Sweet and Spicy Zucchinni Pickle. Great for your next summer BBQ.
Real strawberries, rhubarb, meyer lemons and not too sweet, using maple syrup? what's not to love? Use with egg custard and muesli... so much more.
Ever wanted to try making sausages, but didn't know where to begin? This simple recipe will guide a beginner through every stage, from grinding to seasoning. With a mild paprika seasoning, and plenty of ideas for how to make it your own.
This pie filling is sure to be a major bargaining chip for food swaps. After all, who wouldn't want to bake up a tempting summer cherry pie during the winter doldrums?
This simple DIY Limoncello recipe will help you stay refreshed all summer long!
An all-natural recipe with no added pectin. Classic, tart and beautiful. Includes tips for preparing the fruit.
Smoky, Sweet, Spicy Trio of BBQ Sauces will cover all your BBQing needs this summer!
The tart sweetness of roasted cherry tomatoes and the freshness of coriander leaves come together in this lovely chutney.