An collection of recipes and hints for making your own glorious pastes, fruit cheeses, chutneys, relishes and pickles.
There is little that can compare with the taste sensation of fresh crusty bread topped with a generous spreading of pesto.
Serve it with hop yeast bread, Labna and smoked salmon and you’ll be making another batch in no time.
Don’t let those left over cucumbers go to waste. Give this recipe for bread and butter cucumbers a go instead.
As if tomatoes weren’t versatile enough, here’s Sally Wise’s recipe for a delectable green tomato chutney.
Best when you dip small pieces of fresh crusty bread into it – a real treat.
Try serving this with beef or venison or even on a cheese platter.
What is piccalilli you ask? It is an English take on Indian pickles. It’s bursting with chopped pickled vegetables and spices.
There are few things more warming in winter than a bowl of steaming hot soup and fresh crusty bread with cheese and pickled onions.
Sally Wise is the queen of taking vegetables and transforming them into pickles, relishes and chutneys. See what she does with zucchini.
Delicious on hamburgers or great for a barbecue in the warmer months.
A wonderful way to enjoy pumpkin that allows it’s flavours to develop and mature.
A quick and easy way to use quinces that’s bound to find it’s way onto your cheeseboard or platter.