Marrow and Tomato Chutney
Peel the marrow, halve lengthwise and remove the seeds and any coarse fibres. Cut the flesh into 1 cm ( 1/2 inch) chunks. Skin and roughly chop the… Read More »
Green Tomato Chutney
Peel, quarter and core the apples. Finely grate the apples and onions. Thinly slice the tomatoes. Place all the ingredients in a large saucepan. Bring to the boil,… Read More »
Summer Pickle
Thickly slice the celery. Peel and thinly slice the carrots. Halve the cucumber lengthways and thickly slice. Deseed the peppers and cut into similar-sized pieces. Trim the onions,… Read More »
Mustard Pickle
Peel or trim all vegetables as appropriate and cut into bite- sized pieces, about 2 cm ( 3/4 inch) long. Place in a large bowl and mix in the… Read More »
Pickled Pears with Ginger
Peel, halve and core pears; quarter if large. Immerse in a saucepan of water with the lemon juice added. Simmer gently for about 1 hour until just tender…. Read More »
Brandied Cherries
Prick the cherries all over with a sterilised fine skewer. Put 125 g (4 oz) of the sugar and 300 ml ( 1/2 pint) water in a saucepan and… Read More »
Lemon Curd
Place all the ingredients in a heatproof bowl over a pan of simmering water. Stir until the sugar has dissolved. Heat gently, without boiling, for 20 minutes or… Read More »
Seville Orange Marmalade
Halve the oranges and squeeze out the juice and pips. Tie the pips, and any membrane that has come away during squeezing, in a piece of muslin. Slice… Read More »
Lime Marmalade
For this recipe, weigh the empty preserving pan or large saucepan before you start. Put the limes in the preserving pan with 1.7 litres (3 pints) water and… Read More »
Rosehip Jelly
Remove any bruised or damaged portions from the apples, then roughly chop without coring or peeling. Put the apples and rosehips in a preserving pan with just enough… Read More »
