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 lively cherry salsa made with fresh garden cherries and nicely spiced with chopped jalapeño.
Stunning pink rhubarb syrup makes an amazing Italian soda or use it in cocktails. Also great for baking or pouring on pancakes.
Sweet and spiced, this summer chutney is the perfect foil for curries, roasted meats and more.
Have Preserved Lemons in your facto-fermented larder? Use them in dressings for incredible zing, and in drinks for surprising refreshment.
Herby mix does double duty as a marinade and condiment on this super moist chicken.
Take those spicy spring delights to a whole new level. Slice and dehydrate. Not only are they a task topper for a salad they are delicious little vehicles for dips and spreads too! Try them today!
Skinny Buttermilk Ranch Dressing because I love ranch on everything and would like to save some calories and and add some nutrition
The pretty flowery onion vinegar is a snap to make (2 ingredients!) & great used as a finish to pan sautéd proteins, greens & veggies. Also works well in salad dressings & dirty martinis with a chive blossom pickle sunk in the bottom of the glass.
April Bloomfield's Kimchi Salad Dressing brilliantly enlivens many salads with exciting flavours and beneficial micro-beasties.
Different salt-preserving approaches and techniques for the bounty of your spring and summer herbs.