When we have a glut of cucumbers (there's only so many fresh cucumbers one can eat in a day!), I like to make a few jars of cucumber pickle to eat throughout the year. We use a spoonful in sandwiches and burgers or as an accompaniment to a strong cheddar or cold meats.
It is a recipe from my cherished Preserving cookbook by The Bay Tree's Emma Macdonald. You can find it on page 150. You will need two 500 ml sealable jars, sterilised and hot when you make the relish.
When I was little, a bottle of Vin de Noix came out of the cupboard for all special occasions and apéritifs. The green bottle with a handwritten sticker on it stood out amongst all the other branded drinks: homemade, rustic, unbranded, timeless. The drink of country folk.
Quite by chance a few Summers ago, I came across a social media post about making Vin de Noix and I knew I had to give it a go. Especially as it used green walnuts and each year ours never get to mature to nuts to eat as the squirrels steal them …
To make the most of our egg glut now that our hens are laying again, I like to make lemon curd. I rarely make it at any other time of year so these little jars of Spring sunshine are a delicious way to preserve the egg harvest, for a few weeks at least.
I prefer to follow a recipe that uses whole eggs rather than just the yolks even though it makes it a little more tricky to achieve a perfectly smooth curd. My favourite is this Delia Smith recipe. You will need some sterilised jars for this, about …
A galette des rois is the traditional Epiphany (or Twelfth Night) dessert in France and I like to make one to keep the tradition alive in our house. It's a creamy frangipane filling sandwiched between two sheets of buttery, flaky pastry. Hidden in the almond filling is a little figurine called a fève and whoever has it in their slice is crowned king or queen for the day.
It's very simple to make and I cheat by using shop-bought puff pastry. Two packets of ready-rolled (375g each) make a good sized galette that will give 8 slices. Or use …
In our house, the festive season begins with a pan of mulling syrup simmering on the stove. Every since spotting the recipe in the 2013 Christmas issue of Landscape magazine, I make it to add it to wines, ciders, apple juice and sparkling water. If we go for a long walk during the Christmas period, we fill a flask with warm apple juice with a generous drop of this mulling syrup.
To make it, I put the following ingredients in a saucepan: 150 ml of apple juice, 150 ml of orange juice, 100 g of golden caster sugar, a …
Pickled quince is my favourite accompaniment to cheese or Winter salads. Probably the last preserve of the year, I find it such a special way to turn this humble, old-fashioned fruit into a seasonal delicacy that captures all the tastes of Autumn.
I make this with around 5-6 quince, depending on their size. In a heavy-based saucepan, I add 800ml of apple cider vinegar, 450g of brown sugar, 4 cloves, 5 allspice berries, 5 black peppercorns and 2 bay leaves and I bring it to the boil gently to ensure the sugar dissolves well.
My favourite way to make the most of our abundant homegrown summer herbs is to make herby salt. I learnt this idea from Sue at The Bridge Cottage Way a few years ago and since then, I have made a few jars each June, usually around the Summer Solstice. Family and friends are keen to place their orders ahead of time. It is such a lovely way to share the bountiful supply of herbs we grow in our garden and to spread a little of the Summer Solstice cheer with everyone.
First, I gather the herbs: purple sage, rosemary, …
In preparation for planting our this season's veg, I had to clear the veg plot of some of last year's chard so I decided to make a gratin with it.
I don't follow a particular recipe for this, neither to I weigh anything but here is what I do to create this earthy, filling dish that can be served as a side for grilled meat or roast chicken, or as a main with a green salad.
First, I boil some potatoes until they are just undercooked (you want them still firm and they finish cooking in the oven) …
We love a rhubarb crumble but when there is a glut, we need to be creative to make the most of this abundant springtime fruit (or is it a vegetable??). I have shared on here previously the recipe for rhubarb cordial (April 2023), a favourite of ours. As I often make lemon curd when we have an egg glut, I decided to adapt the recipe and method to make a delicious rhubarb curd.
Making this curd is not quick as, with any curd, slow is key. However, your patience and efforts are rewarded with a jar that combines the …
Wild garlic season is upon us and the young, tender and oh so pungent leaves are so delicious in scones. Or wedges as I have shaped them here. I bake several batches while the leaves keep coming and I store them in the freezer to make this foraged offering last a bit longer.
I have adapted a basic savoury scone recipe with a few additions to complement the wild garlic. I mix 200g of plain flour and 50g of cold butter (I use unsalted) in the mixer and then I add 2 tsp of baking powder, 1 tsp of …
