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 date sauce is dreamy, delicious and full of nutrition. It’s so simple to make and versatile too – there’s so many recipes you can add it to like my sticky toffee cake or cacao pie.I sometimes add a dash of it to Greek yoghurt or spread it over.
This delicious blackberry chia jam is the easiest recipe ever. There’s no need for blenders,
food processors or fancy equipment. Simply mash the blackberries then mix with the other ingredients and heat up!
This strawberry jam is simple, nutritious and tastes incredible. The best bit about it is, unlike most shop bought jars of jam (which are full of sugar) this one is super healthy and is sugar-free. It’s the perfect healthy alternative.
Made with just a few ingredients, this sauce is a taste sensation. Everything I loved about the sour, sugary, jelly sweets I used to eat, but with none of the grossness and gelatine. Highly concentrated flavour, super sweet and tart at the same time.
Making a blue cheese at home is a scary proposition. But with the right ingredients and techniques, it's easier than you think. I set out to make a Stilton, which will be aged for up to four months. Will it be edible? Time will tell...
If you've got whey leftover from home cheese-making, don't throw it away. Added to some salt and water, it's a great way to preserve vegetables and herbs and for an unusual and healthy snack.
There are many layers of flavour in this gorgeous, decadent butter: salt, vanilla, caramel, butter and cinnamon. Unimaginably delicious spread on tea cake, scones, croissant, waffles, pancakes... Substitute coconut fat to make it vegan.
A ludicrously delicious spicy marinade, drizzle sauce or dip. Wonderful on roasted vegetables, barbecue, salad, pasta, swirled into sauces ... on almost anything!
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.
The perfect introduction to home cheese-making. No rennet, cultures or thermometer needed. Turn ordinary milk into cubes of paneer in less than an hour using just lemon juice and a cheesecloth.