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?
For money: Designer and illustrator
For pleasure: Blogger, photographer and cook
Living in: Hebden Bridge
Working in: Manchester
Food blog: www.yumblog.co.uk
Preserved lemons have a very intense (almost soapy) flavour and aroma and should be used sparingly.
A delicious, thick and spicy cross between Tomato Ketchup and Brown Sauce. Very good indeed.
Nice and chunky and a bit tart, good for a few Saturday morning slices of lightly buttered sourdough maison.
A smooth subtle creamy Philadelphiaesque cheese.
Who’d have thought you could pickle and eat watermelon rind?
Here is a recipe for toothsome yuletide tipple which if you start now will be ready to sip on 28th December. Technically still Christmas.
As most foraged food is either unpalatable, bitter, or tastes ‘a bit like spinach’, our advice to you is to smother it with refined sugar and alcohol and transform it into a cheeky little apéritif and/or digestif. First up, Sloe gin.