Dad worked in Leipzig in the 1990’s, just after German reunification. The Elbe, which flowed sluggishly nearby, was the most polluted river in Europe, so his Elbe Fishing Club would meet instead at bars around the city. Sauerkraut wasn’t served, as Dad is not a …
Top tip – don’t go outside to kick a ball around when your marmalade is bubbling away. The good news was that my induction hob is easy to clean and this recipe is fairly forgiving – so despite my attempts to mess it up, the …
Not as enticing a name as ‘Green Tomato Chutney’ I know, but more accurate given that many of mine were shades of orange at the point summer ended. Chutneys and pickles are a new world for me in the kitchen and I’m realising that making …
Yet another riff on a Nigel Slater recipe, this time ‘A hot, sweet plum chutney’ from Tender Volume Two. His description is apt. I added an aniseed tinge because I thought it would taste good and swapped some raisins for prunes, as the cupboard was …
Smoky, sweet, sour, hot… what’s not to like? I’m chuffed to have reduced the three ingredients in Black Axe Mangal’s recipe to two, albeit by substituting some naturally sweet vinegar. 150g large chillies 250ml Natural Umber Organic Apple Cider Vinegar with Mother – quite a …
Pep up a BBQ. Rather proud of this. I rescued a ripe pineapple before it went over the hill, transforming it with a few ingredients lurking in the fridge, into a sunny relish to serve with barbecued meat, or a chunk of cheese. Take liberties …
