I posted my recipe for Brie scones yesterday, recommending this bacon jam to be served with them. Today, however, I felt the bacon jam deserved its own post. Seriously, this jam is THAT good: or, rather, whenever I have made this over the past decade, people have always asked for a pot of it – one of the best compliments that can be paid!
Made in about 20 minutes, this simple and delicious chutney is a terrific complement for all manner of savoury dishes: quiche, cold meats, cheese…… Continue reading “Quick & very easy pear chutney”
This is my very simple recipe for gooseberry chutney that is made in about 20 minutes: a perfect partner for cheese or smoked fish.
Piccalilli is one of my favourite preserves and making a batch late summer is something of an annual ritual that I always look forward to. Continue reading “Piccalilli: a prince among preserves!”
I am of the belief that a hot crumpet, slathered with butter, perhaps with some excellent quality jam, is one of life’s greatest foodie pleasures. Continue reading “Easy sourdough crumpets”
This is another savoury twist on the wonderful sweet scones that are traditionally served with clotted cream and strawberry jam.
This is one of the easiest preserves to make and it tastes wonderful.I always make a large batch towards late summer once the chillies are ready in the greenhouse. It is a great way to use up a glut of ripe tomatoes, but this chilli jam works very well using tinned tomatoes. Continue reading “Chilli Jam”
This is a very refreshing cordial, made using the some of the rhubarb and the first of the year’s strawberry pickings from the allotment. Just dilute it with ice cold water or, better still, sparkling water: 1 part cordial to 4 or 5 parts water. Continue reading “Rhubarb & strawberry cordial”