Bottling fruit and vegetables

An essential skill in feeding ourselves from our allotment produce is the ability to iron out gluts and scarcity through storage – the wider the repertoire – the more flexibility…

Jams and Jellies

Making Jam and jelly Strawberry jam Raspberry jam Plum and damson jam Plum and mulled wine jam Damson jam Redcurrant jelly Blackberry jelly Strawberry conserve Chilli jelly Making jam and jelly…

Leeks

Leek and mushroom gratin Leek and stilton flan Leek and potato soup Sweetcorn and leek soup Leek and Mushroom Gratin 3 – 4 good-sized leeks 100g (4oz) medium sized mushrooms…

Asparagus

. . . . with Hollandaise sauce Asparagus in almond sauce Asparagus with cheese sauce Asparagus quiche My personal favourite way of presenting asparagus is also probably the easiest; Freshly…

Preserving and Cooking Food

Throughout history, man has looked for and developed ways of preserving and storing food so there was enough to eat during, often harsh, winters and the following ‘hungry gap’ of…

Globe Artichokes

Preparing artichokes Cooking artichokes Alternative ways Artichokes are a pain to prepare but totally delicious to eat. I guess it could be argued that the effort needed to prepare this…