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 creative way to puree tomatoes, a recipe for tangy ketchup using orange and yellow heirlooms and a clip from Eddie Izzard about choices.
This rhubarb chutney is awesome on a burger, and my new favourite for a cheese board accompaniment!
A recipe for an easy and fun way to use up summer's plum bounty. Beginner-friendly tips plus a lesson on looking at bubbles as an indicator of gel stage.
Homemade ketchup and pickles make this hotdog taste best. The pickles are the best I've made to date: starting to get my crunchiness right! And lots of tips from readers in the comments too.
Is it possible that harvesting yeast in my kitchen could yield all this fizz? And so much taste!
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