The best preserve we ate last year was a condiment I almost skipped over on my plate. This black radish relish is based on that evening and the amazing flavours we were presented. This relish is sweet, tart, soft and brash at the same time.
Don't have a vitamix? Tired of trying to create relish with your knife? Frustrated by turning your prooduct into pulp with your food processing blade? Here's our technique to make 'perfect' relish chunks...
So many discard the roots of wild leeks. They are an amazing addition to delicate salads, sashimi and more. In my opinion, they are the best part of the leek (so good that this is generally my gift to chef friends). Sustainable leeks are key. :)
Two treatments of wild leeks (always ensure that your source is ethical and sustainable) - pickling and freezing green 'pesto'. The pickles are great with old cheddar and the pesto works in pastas and soups.
Making lamb jerky is tedious work with small results that are full of flavour. It's so much work that you're not likely to find it commercially - so why not give this once-in-a-lifetime recipe a try? It practically dares you to make it more than once