Refreshingly sharp and tangy 1.5 kg plums, halved and stoned1 vanilla pod 200g caster sugar, or more depending on the sweetness of the plums Make the sorbet at least 12 hours before you want to serve it. Preheat the oven to 200C. Put the plums in a roasting …
These are great for adding an authentic zing to a tajine. 8 unwaxed lemons2 bay leaves3 cloves8 coriander seeds8 peppercornssea salt Cut four of the lemons into wedges, 4 or 6 per lemon if they are small home grown lemons, into 8 if they are …
makes 4 jars 1 1/2 kg fresh figs (approx 60)500g sugar250 ml cider vinegar1 tsp whole allspice4 whole cloves4 cardamon pods1 chilli, finely sliced Boil the figs in water for 15 minutes then drain.Boil together the sugar, vinegar & spices to make a syrup.Pour the …
Lovely with goat’s cheese 1 1/2 cup caster sugar1 1/2 cup vinegar, white wine1 x cinnamon stick1 teaspoon cloves4 cardamon pods1 kg plums Dissolve sugar in vinegar in a large saucepan over low heat. Bring to the boil and boil for 2-3 minutes, then add cinnamon and …
Lots of chopping but worth it! 12 hard pears, peeled, cored & chopped2 tomatoes, peeled and chopped3 x apples, cored and chopped3 x peaches, peeled and chopped2 x lemons, seeded and chopped200g raisins1 teaspoon dried chilli1 x clove garlic, minced500 ml cider vinegar600g brown sugar1 …
Really easy – thanks Sue! 1 kilo of pears chopped, including peel and core250ml of waterjam sugarthumb sized piece of ginger, chopped6 cardamom pods Put the pears and water in a large pan, bring to the boil then simmer for 20 minutes until softened.Blitz with …
Great with ham 1 tbsp vegetable oil1 onion, sliced700g (prepared weight) firm peach (about 8), peeled and cut into small dice6 thumb-sized red chillies, finely choppedthumb-sized piece ginger, peeled and cut into fine matchsticks1 tbsp cumin seedseeds from 15 cardamom pods200g soft light brown sugar250ml …
Easy Peasy Boil 600ml stock.Add 450g frozen peas.Simmer for 5 minutes.Add a pinch of salt, pepper and sugar.Blend until smoothServe with a swirl of creme fraiche.
Bonfire night sticky treat 125g butter175g black treacle150ml milk175g self-raising flour175g medium oatmeal125g muscovado sugar2 level tsp ground ginger1 medium egg, beaten 18cm (7in) square cake tin, lined with baking parchment Place the butter, treacle and milk in a pan, and heat gently until butter …
Allow at least 24 hours for the flavours to amalgamate. 4 oranges125g sugar125 ml water6 cloves2 tbsp orange flavoured liqueur Put the sugar, water and cloves into a heavy based saucepan.Simmer until the sugar is dissolved then boil hard without stirring until the syrup thickens …