Autumn has arrived, and as the temperature starts to fall I begin to daydream about hot puddings. In this season of plenty our apple trees are weighed down with delicious ripe fruit. By following our simple canning recipe you can transform this wonderful abundance into an easy to use canned apple pie filling. With jars…
Although being extremely popular in the UK we don’t really have a tradition of making pickled gherkins at home. Conversely across countries like Germany and Poland, small cucumbers for home preserving can be found in the shops throughout the summer. In years gone by the only option here in the UK was to grow them…
Fermented vegetables taste great and are so easy to make. Some vegetables, a little salt, and few other bits and pieces from your kitchen are all that are needed. Our simple sauerkraut recipe for beginners will walk you through all the stages of making this traditional and nutritious fermented cabbage. Although the recipe itself is…
I have always hated throwing away single-use jar lids and rusty screw bands. Replacements are costly, and as public awareness of the need to live more sustainably grows, the idea of disposable jar components becomes increasingly absurd. So I was pleasantly surprised to receive an email from Lukas Boettger. Lukas explained that he worked for…
A versatile spiced red cabbage canning recipe equally at home served cold, packed into a falafel wrap, or warm with a roast dinner. And it’s so easy to make! This is a time-honored recipe adapted from the ubiquitous Ball Complete Book of Home Preserving. Quantities and measurements have been reworked to better suit the UK based…
This wonderfully sharp and spicy pickled shallots recipe is a little more exotic than traditional British pickled onions and oh so good… These pickled shallots are by far my favourite pickled anything. They are made with a little less sugar than most pickled onion or shallots and so are a good deal sharper. The spice mix,…
This British pickled onion recipe is as traditional as it gets. Mildly spiced with coriander seed, mustard seed, black pepper and bay leaves. It’s the taste of long hot British summers and lunches in pub beer gardens… The recipe is pretty easy to prepare, the greatest difficulties lie with peeling the onions but there are…
The fresh and zesty flavour of elderflower cordial is one of the great joys of springtime. The sadness comes when it is all finished. Fortunately by preserving elderflower cordial through pasteurisation it is possible to hold on to this little slice of spring through the depths of winter… Foraging for Elderflowers By the end of…
This fermented wild garlic buds recipe is amazingly tasty. It is also so easy to make. Very little preparation is required as we ferment the garlic in a simple brine solution. Ideal for anyone trying out lacto-fermentation for the first time. This recipe makes use of the ramson Allium ursinum. If you are new to collecting…
Spring heralds the start of wild garlic season. This wonderfully aromatic plant so prized by foragers can be found in abundance in many of our ancient woodland through March, April and May.Follow our simple wild garlic pesto recipe for a real seasonal treat, traditionally stirred through pasta but also incredible in a sandwich. Ramsons, Allium…