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?
We all think of butternut squash as sweet and soft because we're so used to roasting it. But it's a snappy, tart surprise when pickled in crunchy little cubes.
This recipe is a fresh and simple Asian inspired stir fry dish flavoured with oyster sauce, soy sauce, fish sauce and fresh ginger combined with the pure flavours of the tofu and aubergine. A healthy, quick, delicious and nutritious dinner.
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
Spring fruit in a combination that's the just the right mix of tart and sweet, with a little ginger kick. Sweetened with only wildflower honey -- none of the refined white stuff.
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.
