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?
This recipe uses a selection of hedgerow fruit to create a rich jelly that tastes of the season. The ingredients are adaptable, and the method couldn't be simpler!
A taste of Autumn days - apple, carrot and garlic relish. Using local Limousin apples, with a hint of curry spice, garam masala and a good measure of ginger and garlic. Great in sandwiches, with cheese, served with curries, and stirred into gravies.
One of the best times to be a forager is in the spring. Everything in nature comes alive. All types of plants are popping up and one of my favorites is wild asparagus.
Dandelions. Homeowners despise them and although I’m not quite yet a homeowner I do believe I’ve found the solution that will raise the lovely dandie from green lawn perfectionist’s arch nemesis to a tasty value added condiment. Dandelion Capers!
