This spicy jam is perfect with meats and cheeses or for dipping prawns into. My father in law even eats it on apple pie!
It wouldn’t be Christmas without a mince pie. I like to serve them warm from the oven with a little Bailey’s extra thick cream
A very tasty old Norse preservation method. Once used to transport meat over large distances. In modern Norway this is part of a traditional Norwegian Yule feast
This is fancy jam, not one for the kids – keep it for yourself! Almost as good as Blackberry whiskey jam.
This is really easy to make. It will keep, if chilled, for up to a week, but the flavour will mature. It tastes great spread on fresh sourdough or sprinkled into a salad.
This sauce makes a great accompaniment to dark meats, like venison or gamey birds like Pigeon.
This syrup is said to be great for colds. Either way it tastes great on porridge, mixed with hot water to make a tea or as a mixer for gin.
Best served spread on toast or with bananas on pancakes.
This recipe came about after my neighbour offered us a tree full of pears. Making this in September fills the house with the smell of Christmas and really gets me excited for the cosy Winter nights ahead, sat by the fire and the build up to Christmas season. Ingredients: 500g pears (cored and cut into…
We like to eat this in winter stews or in the summer with cured meats and cheeses. Ingredients: 1kg beetroot (sliced) 1 tbsp black peppercorns 2 teaspoons of salt 1 tbsp coriander seeds 1 tbsp yellow mustard seeds 10 cloves pinch of dried chilli flakes (optional) 700ml cider vinegar 100g light brown soft sugar Method:…
This recipe is great for using up the end of season tomatoes that didn’t have time to ripen before autumn, combined with the last of the summer glut of courgettes, and freshly foraged crab apples. Ingredients: 1kg courgettes (diced) 1kg green tomatoes (diced) 500g crab apples (cored and diced) 500g shallots (peeled and diced) 500g…
This was one of my Grandads favorites jams and is a lovely pinky purple colour. The damson is the wild cousin of the plum, and also related to bullaces and sloes. Its slightly smaller than a plum and a little on the sour side. I only know of one location locally to me where they…
I love stocking the cupboard with crab apple jelly, It’s great spread on toast, dolloped onto porridge or served with pork. It’s a fantastic pinky orange colour. It amazes me that no one else seems to pick the small, scabby looking apples, which you can find everywhere. It doesn’t take long to fill a bag….
BIG NEWS!! I have a book out now on Amazon. You can buy it here Written with help from my lovely wife. Split into sections the recipes include: 4 seasons of meals and puddings/cakes (28 recipes), campfire cooking (7) breakfasts (5) bread (7) preserves (10) booze (10) non alcoholic drinks (3) I hope you enjoy it…
This is a very famous old norse dish, a traditional method to preserve fish
The vanilla in this jam compliments the sharpness of the rhubarb.
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.
Home made lemon curd tastes great and is a good way to use up a glut of eggs.