Recipe: Two Ways to Make Quince Leather

Let’s get real about a couple of things. Fruit Leather is delicious.. Fruit Leathers can be made from scratch but are best made from leftover bits of fruit and juice from making pastes, jams, jellies, molasses, etc. And finally, and importantly, when you nibble on fruit leathers it is primarily fruit flavoured sugar. But then,…

Recipe: How to Make Dried Mango and Mango Fruit Leather

If you can buy mangoes by the box in peak season when they are at their cheapest, it is easy to dry them in a dehydrator to make sweet chewy snacks for the rest of the year. Two different snacks can be made at the same time. Slices of the mango cheeks are dried for…

Cooking: How to Freeze Okra

Okra piles up in Late Summer and Autumn – it is abundant and if you have your own plants there is more than you can eat. In the green grocers it is consistently cheap and plentiful, with my local green grocer having a large bin of it that is constantly restocked. One way to use…

Ingredients: Harissa | Chilli and Red Pepper Sauce

You think that you love Sriracha? I am sure that you have not tried Harissa yet. Harissa is a well-known hot sauce from the North African and Middle Eastern parts of this world. It is tangy hot, but tempered by the sweet red peppers, roasted for intensity of flavour. This aromatic and spicy chilli paste can…

Recipe: Autumn Freezing and Easy Preserving for Winter Use

Now is the time to be freezing the last of Summer produce so that you can continue to use them in winter. We adore all sorts of pastes and purees suitable for freezing that we can drop into Winter stews, coat Wintery pasta dishes, bubble in Winter Soups and chop into all sorts of dishes….

Ingredients: How to Freeze Garlic

Did you know that garlic freezes rather well? I have to thank Kathryn Elliott for bringing this to my attention. Garlic is a seasonal crop, and local garlic is cheap over summer. It begins to peak in price during late Summer and early Autumn, continuing to rise in price until late Autumn or Early Winter,…

Ingredients: Long Melon | Bottle Gourd | Lauki

Long Melon, Lauki, Doodhi, or the Bottle Gourd species produces fruit in a range of sizes and shapes, from long and thin, straight or curved to bottle shaped. But always the skin is smooth, tough and most commonly light green. When buying it is good to select the younger ones as they will be more tender…

Indian Essentials : Sabudana | Sago and Tapioca

In Asia and India, taste is as much about the texture of food as it is about the flavour. That is why such flavourless ingredients such as the wide range of grains used, and tofu are often the star of the dish, while the flavoursome ingredients play a back role. Sago and Tapioca fall into…

Ingredients: What is Cocozella Zucchini?

Cocozelle is a type of Zucchini that is closer to a squash. It’s skin is medium-green with wide, light green or white stripes. The flesh is tender and its flavour is considered more pronounced than many other zucchini. Choose ones that are less than 35cm (14 inches), ideally around 18 to 30 cm long. Before…

Indian Essentials : The Difference Between Vathal, Vadagam and Vadam

South India, especially Tamil Nadu, has a culture of drying vegetables, mixtures of lentils and spices, and pastes made from rice, sago and similar. This is sensible of course – it preserves summer produce for use throughout the year, and thus in leaner seasons they extend freshly available ingredients and provide additional taste and texture….

Recipe: How to make Crispy Garlic, Crispy Sage and Crispy Curry Leaves

Use crispy garlic to top vegetables, soups and mashes. It adds texture, flavour and another dimension to dishes. Sage and Curry Leaves likewise. You might also like to see how to make Crispy Ginger. Have a look at Crispy Sage Leaves with White Beans. Try this Parsnip and Carrot Soup with Crispy Garlic.

Recipe: How to Char Grill Sweet Corn

The secret to pulling a meal together really quickly is to have prepared lots of bibs and bobs beforehand, so that there is always inspiration in the fridge. Toppings for soups, ingredients for salads, pastes and sauces, for stirfries, things to be mixed into batters and doughs, chopped herbs, frozen and dehydrated bits, stocks, juices,…

Ingredients: How to Make Pomarola | Italian Tomato Sauce

Pomarola is one of the corner stones of Italian cooking is tomato sauce. This is a simple recipe that can be used as it is or can be added to when needed. It is important to use fresh and ripe tomatoes. Make a lot and freeze it for Winter. This recipe was given to me…

Recipe: How to Make Italian Pizza Dough

This recipe was given to me by Ilyse, who used to have the most amazing Italian food blog, Lucullian Delights. It works every time. We have other Pizza dough recipes here. Or explore all of our Pizza recipes here. Our Italian recipes are here and here. Browse all of our Tomato recipes here and here….