Here are two recipes requested by listeners  to ABC radio Tasmania’s Jams and Preserves  talkback segment this morning.

Vegan Parmesan

¾ cup unsalted cashews or macadamias

½ cup nutritional yeast flakes

½ teaspoon garlic powder

½ teaspoon onion powder or dried onion flakes

½ teaspoon salt

¼ teaspoon smoked paprika

Place all into the bowl of a food processor and process until the texture of finely grated Parmesan.

Spoon into a screw top jar and then refrigerate.

Lime Pickle

This recipe was given to me by a friend about 20 years ago.

600g limes

30g sea salt

300g onions, peeled and finely diced

1 teaspoon grated green ginger

1 long red chilli, deseeded and finely diced (optional)

125g dates, chopped

500g sugar

375ml cider vinegar

25g mustard seeds

Dice the limes, removing and discarding the seeds. Mix the salt through and leave to stand for 24 hours.

Next day, add the rest of the ingredients and bring to the boil, stirring. Reduce heat and simmer for 1 hour or until the lemon skin is tender.

Pour into warm sterilised bottles and seal immediately.

This pickle is best left two weeks before eating.