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?
The recipe below is an approximation of Jaffrey’s recipe (I still don’t have Fenugreek seeds) and I made most of it up as I went along. Chutneys are great to improvise with.
Everything you ever wanted to know about koji rice! What is koji, you ask? Koji is a mold. The next obvious question: Why make your rice moldy on purpose? Because koji is the first step in making sake, soy sauce, and miso—all kinds of deliciousness.
Today I am writing about an experiment. I have no clue whether it will work or not in its virginal attempt but I thought I’d tell you anyway because … I am excited. I have had a go at preserving lemons, which I can then use to accentuate the flavours
Rose harissa chilli sauce - a real 'knock your socks off' chilli sauce with plenty of flavour - influenced by the traditional North African harissa sauce. Great for marinades, as a dipping sauce or just serving as a condiment with your food.
