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?
Harissa is a piquant, hot Tunisian paste made from dried chiles and toasted spices. It’s traditionally served with kebabs, couscous and tagines. And it's super easy.
This quick and easy mango and Thai, bird's-eye chili sauce has an intense aroma and a sunny colour. It is delicious on roast pork, chicken, on toasts, rice, green salad or as a dip and, if processed, will keep in your pantry at least for a year.
Often paired with savoury dishes, apricots resist even the hottest chili addition and keep their recognisable tanginess or aroma. This jelly is excellent with pork dishes, roast chicken and as a toast or sandwich spread.
Do you want summer to last longer than it does? Try preserving its fruits for use after their seasons end. I extended the life of strawberries, jalapeños, and garlic scapes.
Galangal the other spicy minx in the tuber family. If you love fresh ginger this cousin is her peppery counterpart that can change the way you look at this spice.....
