This moreish pickle from reader Susan Godinet won our reader recipe competition for preserves. It’s simply-made, helps use up a glut of zucchini and is a superb accompaniment to hard cheeses and cold cuts.
A common ingredient in Moroccan and some Middle Eastern cuisines, preserved lemons add a wonderfully complex citrus note to both sweet and savoury dishes. They can be expensive to buy, yet they’re so easy to make. Photography by Todd Eyre
When you’re knee-deep in cucumbers and courgette, zucchini, it’s time to make a mouth-watering preserve that has stood the test of generations. WORDS: KRISTINA JENSEN Say the words ‘bread and butter pickles’ and I don’t necessarily remember the actual look of the pickles or my mother making them without fail every summer. Instead, the unforgettable …
Warren Elwin pickles the season's bounty, packs it into jars and refrigerates it for summer scoffing
I used to think plum jam was a bit ordinary so I started experimenting and came up with this stunning recipe. It’s loaded with lavish amounts of good-quality vanilla and now it’s one of my favourite jams to make.