Salmon gravadlax


This is a very famous old Norse dish, a traditional method to preserve fish that has become expensive to buy.

Traditionally this would have been fermented, and some recipes add vodka or gin.

Slice thinly and serve on rye bread.


Serves 4 as a starter or light lunch


  • 80g granulated sugar
  • 80g sea salt
  • 20g dill (finely chopped)
  • Juice of a lemon
  • Pepper (to season)
  • 2 salmon fillets


Mix the sugar, salt, dill & lemon juice well and season with pepper.

Place some cling film into a dish and lay 1 salmon fillet, skin side down and cover with the sugar/salt mix.

Place the second fillet, skin side up, on top and wrap tightly in the cling film.

Place something heavy on top and leave in the fridge for 2 – 4 days, depending on how salty you want the fish to be. Turning every 12 hours.

Rhubarb & vanilla jam


The vanilla in this jam compliments the sharpness of the rhubarb. Whilst you can’t eat the leaves, they do have other uses; They can be used to make natural pesticides or to add colour to fabrics.

Interestingly the plant also contains the same chemical used to make bleach.


  • 1kg rhubarb (cut into 2 cm pieces, leaves removed)
  • 1kg jam sugar
  • Juice of 2 lemons
  • 2 vanilla pods (halved)


Gently heat the rhubarb in a large pan with the lemon juice and vanilla pod for a few minutes.

Add the sugar and stir until dissolved.

Slowly bring to a rolling boil and boil rapidly, without stirring, for about 10 – 15 minutes until setting point is reached.

Leave to cool for 10 minutes, remove the vanilla pods and pour into warm, sterilised jars.

Fiery ginger marmalade


This is unusual, but a great way to use up the summer glut of courgettes and marrows that every grower tends to end up struggling with at some point.


  • 4 lemons (zest and juice)
  • 1kg courgette or marrow, peeled and grated on the large holes of a grater
  • 1kg jam sugar
  • 100g peeled and grated root ginger
  • 200g crystallised stem ginger


Put the lemon juice, zest and courgette into a large pan and warm gently to release some of the juices.

Add the sugar and the ginger and bring to the boil.

Simmer for around 10 – 15 minutes until setting point is reached.

Leave to cool for 10 minutes, before pouring into warm, sterilised jars.

Lemon curd

FB_IMG_1493563970633Home made lemon curd tastes great and is a good way to use up a glut of eggs. Its easy to make and should keep for around a month (if it lasts that long). Including prep this probably takes me around 20 mins to make and makes 3 good sized jars.





  • 7 Eggs
  • 8 lemons (rind and juice)
  • 200g Butter
  • 400g caster sugar

Melt the butter in a pan. Whilst you wait beat the eggs.

Once the butter has melted add the rest of the ingredients to the pan and whisk together.

Heat for around 10 mins until thick and creamy, but avoid boiling

To stop the mixture curdling mix/beat regularly to avoid separating