Easy to make, wild garlic pesto is pungent, delicious and made from wild garlic foraged from the woods, or Allium triquetrum which is what I have growing in my garden.
Love Nutella but not so much of a fan of all the sugar in it? Try this home made version and reduce the sugar by 54%!
A delicious fresh ginger tea. Great for digestion and acid reflux as well as simply a lovely caffeine free option
Jam using vegetables? Yes! Carrot jam is zesty from the lemon, with a little crunch from the carrot shreds. It tastes fresh and delicious!
Home made apricot jam that tastes better than Bonne Maman and is a lit cheaper! Fresh and zingy with lemon juice. Very easy to make
Anyone who grows tomatoes over the summer brings the last of them indoors as the days shorten. You don’t need to do anything with them. Just pile them up in a bowl and they will gradually ripen. One of two recipes always come up, either a green tomato chutney recipe, or a fried green tomatoes recipe. But there are lots of other ways to answer the question ‘what can I do with green tomatoes’
Absolutely delicious! The flavour has a delicate citrus undertone which is just what I was after. I used 2 tsps of cardamom seeds, which seemed like a lot, but gave a subtle flavour. Next time I might use ground cardamom as I’d like to see what it’s like with more of that taste
This vegan BBQ sauce recipe is pretty simple, just bung everything in a saucepan and reduce it down a bit. It’s a very versatile and useful condiment to have around the place
Make the most of this seasonal treat by making a few pots of wonderful jam
I made some lovely caramelised red onion chutney yesterday and I’m really pleased with it. The only problem is, I don’t know whether to call it red onion marmalade or red onion chutney!
These pitta bread are the ones I made on a Greek Cuisine course I went on with my husband at Claverham College. One of the things we made were these pitta bread.
I think you will be able to see from the picture that they are pillowy, puffy and soft. They were easy to do, and as they are so basic ingredients, very cheap.
When making puchkas, I was pretty sure it would work as a main course in a pastry case. And let me tell you, it worked beautifully!