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 spicy redcurrant achaar, or redcurrants pickled with Indian spices, in mustard oil.
You've cleaned out the pumpkin, now what do you do with the seeds? An Egyptian side dish called dukkah, made with roasted seeds, nuts and spices.
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