Recipes for your extra produce

Basic recipes for jam

Principles of jelly making

Chutneys

Pickles

Relish

Flavoured oils and vinegar

Just Veg

Basic recipes for jam

BASIC RECIPES FOR JAMS
Fruit Water Sugar Notes
1.1kg Gooseberries 450ml 1.5kg
1kg Raspberries 1kg Heat slowly until juice is extracted and
simmer until fruit is tender. Add sugar.
1kg Strawberries juice of 1kg Heat slowly. Stir constantly.
(hulled) 2 lemons
1kg Rhubarb and juice of 1kg Put chopped rhubarb in a basin with
root ginger(25g) 2 lemons sugar and lemon juice. Stand overnight.
Boil with bruised ginger tied in muslin.
1kg Blackcurrants 1.1litres 1.5kg
1kg Plums or 250ml 1kg
Greengages
1kg Damsons 500ml 1.5kg
1kg Blackberries 150ml 1.5kg Cook fruits together until tender and
and Apples reduce by one third (see recipe overleaf).


What you'll need
- A preserving pan is essential if you are making large quantities, otherwise a really large saucepan might just do. The best ones are stainless steel, but aluminium or aluminium coated run a second. Enamelled cast iron is suitable but you need to be strong to lift this, especially when it is full of preserves. Do not use brass or copper pans for pickles and chutneys as the metal corrodes. Make sure that the base is not buckled and is the same size as your gas burners or hotplates.
- Plenty of clean jars will be needed, preferably with fitting lids (vinegar proof lids for pickles and chutneys).
- Jam pot covers if you cannot find lids. The waxed discs are particularly useful for sealing the preserves. Pretty fabrics make tops for gift jars.
- Labels - pretty ones or make your own from plain white ones.
- Large wooden spoons.
- Heatproof funnel for filling jars.
- A sugar thermometer is not essential, but some people prefer to gauge setting point by temperature rather than the saucer test.
Types of sugar
Granulated sugar is quite acceptable for all jam and jelly making.
Preserving sugar has larger crystals and dissolves more quickly. Some people think it makes less scum on the top.

Pectin sugar (sugar with pectin added) is ideal for using with fruits that naturally have a low pectin content, strawberries in particular.
Principles of jam making
Jams are made from fruit, sugar and pectin, the setting agent which is found naturally, to a greater or lesser extent, in the cell walls of all fruits. The clearness and brightness of colour and the quality of the set depends very much on the quality of the fruit, but this can vary according to variety, season and ripeness.
The first objective is to extract the pectin from the fruit. This is most easily done when the fruit is slightly under-ripe. An acid, like lemon juice, helps with this extraction. Acid also helps with the brightness of the preserve and may prevent crystallisation of the sugar.
Unfortunately, not all fruits contain the same amounts of pectin so this sometimes needs to be supplemented. Strawberries are notoriously low in pectin, as are cherries and pears. Medium pectin fruits are apricots, blackberries, loganberries and raspberries. Apples, currants, damsons, gooseberries and plums are all high, so this is why apples are often mixed with lower pectin fruits - blackberry and apple jam, for example.
Preparing the jam jars
Wash them well and before using, sterilise by heating in the oven on the very lowest heat. It is wise to stand the jars on a baking tray or on a tin, padded at the bottom with an old, folded, tea towel.
The first stage is to soften the fruit by cooking gently, sometimes adding water and sometimes with acid. This will extract the pectin. The initial volume should be reduced in volume by about one third.
Strawberries, blackberries and cherries benefit from the addition of extra acid. For 2kg fruit, use 30ml (2 tablespoons) lemon juice or ½ level teaspoon citric or tartaric acid (from chemists).
The sugar is added next and heated slowly until dissolved, then brought to a rapid boil until setting point is reached. This is usually 5 ? 20 minutes after boiling point is reached.
To test for setting you can use a thermometer. Setting temperature is usually 104C or 220F. Or use the saucer test. After 5 minutes boiling, turn off the heat and put a tablespoon of jam on a chilled saucer. Allow it to cool and then push a finger through the preserve. If it wrinkles, setting point has been reached. If not, bring to the boil again and test in another 5 minutes.
Skim any scum from the surface before potting (you sometimes find that a knob of butter can disperse the scum).
Pot as soon as possible into hot jars. Use a funnel, as this will cause less mess, and fill to the brim. Top with a waxed disc, which will give an airtight seal, and cover with a lid.
When cold clean the outside of the jars and label with type of preserve and date it was made.

BLACKBERRY AND APPLE JAM
1kg blackberries, washed
500g prepared cooking apples
1.5kg sugar
150ml water
Put the blackberries in the pan and heat slowly to release the juices. Cook until tender. Add the prepared apples and cook until all fruit is soft. Add the sugar and stir until dissolved and then boil rapidly until setting point is reached.
Makes 2 - 3 kg.

DAMSON AND MARROW JAM
1 lb. Damsons
1 lb. marrow peeled and cubed
1/8 pint water
2 lb. sugar
Put damsons, marrow and water in preserving pan. Simmer until soft. Remove as many stones as possible. Add sugar and stir until dissolved. Boil rapidly until setting point is reached. Pour into clean hot jam jars.
MARROW AND LEMON JAM
1 lb. marrow (after peeling) cut in cubes
1 lb. sugar
juice & grated rind of 2 lemons
1 teaspoon ginger (optional)
Put marrow, lemon rind and sugar together and leave to stand overnight. Simmer gently, adding lemon juice and stirring well to dissolve sugar. Boil steadily until marrow goes soft and transparent and setting point is reached ? about 30 minutes. Put in clean, hot jam jars.

MARROW AND ORANGE JAM
As above, but adding pulp and rind of two oranges.

MARROW CREAM
(Tastes like lemon curd)
2lb. marrow
2lb. sugar
4oz. butter
Rind and juice of 2 lemons.
Peel the marrow and boil it until it is soft.
Strain well and beat to a pulp. Put in a saucepan with the sugar, butter and juice and finely grated rind of the lemons. Simmer all together for 45 minutes.
Spoon into clean, warmed jars and cover when cool. Squash can be substituted for marrow in this recipe.

POTTED RASPBERRIES
This is not jam, so doesn?t keep like jam, but freezing can prolong its life.
1lb (450g) raspberries
1lb (450g) caster or sieved icing sugar
small knob of good butter
In a preserving pan, warm the berries, so that the juice runs. If using frozen, allow time to thaw.
Meanwhile, heat the sugar in the oven, at 150C, 300F, gas mark 1 for about 30 minutes. Make sure you use a container which is easy to handle when you tip out the hot sugar.
Raise the temperature of the raspberries slightly until they almost bubble. Beat them with a wooden spoon for a minute or so to break them up.
Switch off the oven and pour the sugar onto the raspberries in the preserving pan.
Add the knob of butter.
Switch off the heat and beat hard for a few minutes until the sugar has dissolved.
Pot into warmed, small containers. Back to top

Principles of jelly making

Principles of jelly making.
A jelly is a mixture of clear fruit juice, sugar and pectin. To extract the juice, follow the instructions for jam making until the end of the first stage. Line a large bowl with double butter muslin or an old clean tea towel. Pour in the cooked fruit and bring the corners together. Tie the top with string, leaving long ends. Carefully suspend the muslin ?bag? of fruit above the bowl. (You could use a door handle above the work surface or a chair or stool turned upside down could also be used). Allow dripping without squeezing (this makes the juice cloudy) and preferably leave overnight. Measure the juice and pour into a large pan or preserve pan. The proportions for jelly making are 500g sugar to every 600ml juice.
Fruit Water Sugar
1kg redcurrants - See above
(Heat currants slowly until tender and mushy)
1kg blackberries 250ml See above
1kg gooseberries 500ml See above
1kg blackcurrants 500ml See above
NB. For herb jellies use the recipe below.




Herb Jellies
1kg cooking apples, preferably Bramleys
1 bunch fresh herbs, washed
Juice of 1 large lemon
Few drops green colouring ? optional
Sugar
Wash the apples and cut up, leaving the skins and cores. Put in a pan with enough water to just cover, the lemon juice and a few sprigs of the herb. Bring to the boil and simmer until the fruit is tender. Strain overnight.
Calculate the amount of sugar required (500g sugar to 600ml juice).
Heat the juice and sugar and stir until dissolved. Boil for 5 minutes and then add finely chopped leaves of the herb. A few drops of food colouring may be added at this stage. Continue to boil until setting point is reached. Pot in small jars. This recipe is suitable for mint, sage, thyme, rosemary and tarragon and the small jars make lovely gifts.

Redcurrant Jelly
1kg redcurrants Sugar
Wash the fruit but do not remove the stalks. Heat slowly until the juices run and then simmer for about 45 minutes. Strain overnight. Calculate the amount of sugar needed ? 500g sugar to 600ml juice.
Stir the juice and sugar together until dissolved. Then boil rapidly until setting point is reached. Pour into small jars quickly as this jelly is high in pectin and tends to set in the pan

Beetroot in Jelly
2lb. beetroot
½ pint white vinegar
6 cloves
6 peppercorns
A small bay leaf
Half a packet of raspberry jelly
Wash beetroot, trim stalks leaving 1 inch. Do not cut away root as beetroot ?bleeds? when cooking if skin is pierced. Boil for 1 ? 2 hours, exact time depends on the size of the beetroot. Allow to cool, rub away the skin and trim the ends. Then dice into half inch cubes and pack into jars. Place vinegar and spices in a pan and cover. Bring to the boil and simmer for 10 minutes, strain discarding the spices. Pour on to jelly and dissolve it completely. Cool but do not allow to set. Pour over beetroot covering completely. When set, put on waxed paper disc, screw on top (preferably non-metallic). If lids are not available pour over 2 to 3 teaspoons of melted paraffin wax and cover with jam pot covers.

Long Keeping Mint Sauce
Mint Leaves.
For the syrup: ½ pint white vinegar to ½ lb. white sugar and a little green colouring.
Gather a good quantity of mint when about 18 inches high. Wash and shake dry. Remove leaves from the stems and pass them through a liquidiser, herb mill or fine plate of a mincing machine. Heat the vinegar, sugar and colouring to dissolve the sugar and make a syrup. Use a wide necked jar with a vinegar proof lid. Pack in a little mint then a little syrup, which can be either hot or cold until the jar is full. Cover. Make sure the jar is tightly packed. Check the next day and top up with more mint if necessary. This will keep for 12 months or more. Use as required adding extra vinegar to taste. Back to top

Chutneys

CHUTNEYS
Chutney comes from the Hindustani word -chatni- for strong, sweet relish - think of piccalilli and mango chutney - originating from India. They make an excellent accompaniment to cold meats and cheese. The fruits and vegetables are preserved with the salt, sugar and vinegar, a medium in which microbes cannot survive.
The general method is to put all the prepared ingredients in a large pan and cook slowly until the right consistency is reached. Choose a day when the windows can be opened, as the smell of cooking chutney is very pervasive.
Chutneys must be capped with vinegar-proof and waterproof tops, otherwise the preserves will dry out with evaporation. They are always best kept for at least three months when the flavours will mellow and mature.
Cooking apples are often used as an ingredient as they -fall and give good texture. Any type of vinegar can be used, but wine vinegars give a less harsh flavour and more delicate colour than malt vinegar.

RIPE TOMATO CHUTNEY
1 kg ripe tomatoes, skinned and sliced.
500g granulated sugar
300ml wine or malt vinegar
250g chopped onions
250g peeled, chopped apples
250g sultanas
2 teaspoons dry mustard
½ teaspoon salt
½ teaspoon pepper
Simmer the onion in 4 tablespoons of vinegar until soft. Add the tomatoes, apples, sultanas, mustard, salt and pepper. Cook until soft. Add remaining vinegar and sugar. Stir until dissolved and boil gently until of a thick consistency. Pour into hot jars and cover with vinegar proof tops.
Makes about 1.8kg.
The easiest way to skin tomatoes is to cover them with freshly boiling water. Leave for a couple of minutes. Drain and run under cold water. The skins should then peel off easily.
HINTS ON CHUTNEY MAKING
The cooking time of chutneys can vary greatly due to different moisture contents of fruits and vegetables; some are juicier than others. For this reason the cooking times are very approximate and the chutneys should be cooked until they are thick and pulpy. A good way to test this is to make sure that there isn't any loose liquid on the surface when stirred. It is critical to stir the chutney regularly near the end of the cooking time to prevent burning to the bottom of the pan.

ALL YEAR CHUTNEY
600ml (1pt) white pickling vinegar.
900g (2lb) tomatoes, skinned and roughly chopped
2 onions, roughly chopped
900g (2lb) cooking apples, sliced
225g (8oz) raisins
225g (8oz) sugar
10ml (2 tsp.) salt
Place all the ingredients in a large saucepan and gently heat until the sugar dissolves. Bring to the boil and boil gently, uncovered, for about 1 hour, stirring occasionally, until the vegetables are tender and the chutney is a thick pulpy consistency. Spoon into warm, sterilised jars, seal and store in a cool, dark place for 2 weeks before using.
A perfect partner to a simple chunky farmhouse Cheddar cheese sandwich, also delicious with cheese on toast or Welsh rarebit.

GREEN/RED TOMATO CHUTNEY
450ml (¾ pt) white pickling vinegar.
675g (1½lb) green or red tomatoes, chopped
450g (1lb) cooking apples, peeled and chopped
225g (8oz) onions, chopped
2 cloves garlic, crushed
7.5ml (1½ tsp.) salt
100g (4oz)sultanas
2.5cm (1in) piece fresh root ginger, grated
400g (14oz) demerara sugar
Place all the ingredients except the sugar in a large saucepan. Bring to the boil and simmer gently for about 20 minutes or until the vegetables are soft. Add the sugar and stir until dissolved then simmer, stirring occasionally for about 1 hour, until the chutney is a thick pulpy consistency. Pour into warm, sterilised jars, seal, label and store for 2 weeks.
Ideal with traditional mixed grill or pork pie.

JARS FOR PICKLES AND CHUTNEYS
Never allow a metal top to cover any preserve that contains vinegar. Jam pot covers are not really adequate, so you need to use bottling jars with glass tops or old chutney jars with protected metal tops.
Cover the preserve with the wax circle, then place a piece of well-fitting cardboard under the metal top and seal down.

APPLE AND MARROW CHUTNEY
This chutney can be made with or without tomatoes, both versions are very good.
3 kg (6.5 lb.) mixed sour apples
1 kg (2.2 lb.) marrow
0.5 kg (l lb.) red, yellow or green tomatoes (optional)
228g (8 oz) light brown Muscovado sugar
500 ml cider vinegar
1 desert spoon salt
1 desert spoon coriander seeds
1 desert spoon mustard seeds
3 teaspoons allspice
2 large chillies (red or green)

Core and peel the apples and cut into medium sized pieces. Peel the marrow, cut into rings (1-2 cm wide), de-seed and cut into quite small pieces. If using, cut up the tomatoes into medium sized pieces (2-3 cm). Put everything into a large preserving pan and add the sugar and sultanas. Dry roast the coriander and mustard seeds in a small frying pan for 2 - 3 minutes. Immediately grind in a pestle and mortar and add all of it to the mixture. Pour the vinegar over the mixture.
Put the pan on the heat and bring to the boil stirring frequently. Then simmer gently for about 2 hours with the lid in place, stir from time to time. Then remove the lid and allow the liquid to almost evaporate continuing to stir from time to time. When the chutney is thick enough turn off the heat and allow to cool for 5 - 10 minutes before bottling up in pre-heated jars. Seal the jars while still hot and store for 6 ? 8 weeks to mature. Makes 3 - 4 litres of chutney (10 - 12 - 330 ml jars)
PLUM AND APPLE CHUTNEY
7½ fl.oz/225ml white malt vinegar
1 teaspoon mixed pickling spices
8oz/225g onions, weight peeled and chopped
12oz/350g cooking apples, weight when peeled, cored and diced into ½inch/1.25cm cubes
12oz/350g stoned plums, thinly sliced
6oz/175g soft brown sugar
2oz/50g sultanas
Salt and freshly ground black pepper
Pour the vinegar into the saucepan, add pickling spices, bring to the boil and simmer for two minutes for a mild taste then strain. Measure and add enough vinegar to give 7½ fl.oz./225ml once again. For a stronger flavour tie the pickling spices in muslin and cook with the other ingredients.
Add the onions to the vinegar, simmer gently for 10 minutes, add the apples and plums and cook steadily until the fruit begins to soften. Stir regularly so the mixture does not stick to the pan.
Stir in the sugar, dried fruit and seasoning to taste and cook steadily until the consistency of a thick jam.
Remove the bag of pickling spices, if these have been simmered with the other ingredients. Spoon the mixture into heated jars and seal down.
NOTE: Remember you must not place a metal top over the chutney as it contains acid vinegar. Use a glass top on the jars or place a thick round of cardboard under a metal top.
Variations - Flavour the chutney with 1 or 2 teaspoons of ground ginger.
Use greengages or autumn rhubarb instead of plums. The more mature rhubarb of this time of the year is particularly good for chutney.
PEAR CHUTNEY
Makes approx. 1.1Kg
900g/2lb firm pears, peeled, cored and chopped, 225g/8oz sultanas,
225g/8oz onions, peeled and chopped
1 (568ml) bottle malt vinegar
250g/9oz demerara or light brown sugar
1 tsp ground ginger
¼ tsp ground allspice
Place all the ingredients in a large pan and bring to the boil, then simmer gently, uncovered, for about 2 hours, stirring now and then until almost all the liquid has evaporated. Spoon into clean, dry jars and seal. Store in a cool, dark place. Once the chutney is opened keep in the fridge.
MARROW CHUTNEY
1 lb. onions (finely chopped)
½ pint vinegar
2 lb. marrow (chopped)
2-4 oz dried fruit (optional)
1 teaspoon pickling spice
1 teaspoon salt
1 teaspoon ground ginger (or to taste)
12 oz sugar

Put onion in a saucepan with 1/8 pint vinegar and simmer until soft. Add chopped marrow, dried fruit, spices (tied in a muslin bag), salt, ground ginger and just enough vinegar to stop the mixture from burning.
Cook gently until soft, stirring from time to time. Add remainder of vinegar and stir sugar in thoroughly, until dissolved.
Boil steadily until thick.
Remove pickling spices.
Pour into hot jars.

RUNNER BEAN & CAULIFLOWER CHUTNEY
Full of crisp vegetables with a tangy bite, this is an ideal accompaniment for winter tea times and suppers.
450g (1lb) runner beans, sliced
450g (1lb) cauliflower, cut into small florets
450g (1lb) onions, chopped
225g (8oz) demerara sugar
600ml (1 pint) malt vinegar
15ml (1 tblsp) plain flour
15ml (1 tblsp) dry mustard
15ml (1 tblsp) turmeric
1. Cook the sliced beans in salted water until tender, and strain. Steam the cauliflower for 4 minutes, cook the chopped onion in half a pint of vinegar until soft and put aside.
2. In a small bowl, mix the dry ingredients to a smooth paste with a little of the remaining vinegar. Bring the remaining vinegar to the boil in a large saucepan, stir in the mustard mixture, reduce the heat and simmer for two minutes.
3. Add the beans, cauliflower and onion and its liquid to the saucepan and bring to the boil. Simmer for 5 minutes, stirring occasionally.
4. Bottle and cover. Store for two weeks before using.
Makes 1.75kg (3½ lbs.)

RHUBARB AND ORANGE CHUTNEY
2 oranges
1 kg prepared rhubarb
350g chopped onion
1 kg demerara sugar
500g raisins or sultanas
1 tablespoon mustard seeds
2 teaspoons ground black pepper
1 teaspoon ground allspice
Squeeze the juice from the oranges and finely shred the peel. Put in a large pan with the rest of the ingredients. Bring to the boil, stirring until the sugar is dissolved. Simmer until thick and well cooked. This will take about 1½ hours. Pot and cover in the usual way.
Makes about 3.5 kg.



APRICOT AND GINGER CHUTNEY
300ml cider vinegar
1kg ripe apricots, stoned and roughly chopped
1 red pepper, de-seeded and finely chopped
125g sultanas
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
30g root ginger, peeled and finely sliced
1 tablespoon salt
350g granulated sugar

Pour the cider vinegar into a preserving pan and add the apricots, red pepper, sultanas, onion, garlic, ginger and salt. Bring the mixture to the boil, then reduce the heat and simmer gently for about 30 minutes, until the ingredients have softened. Add the sugar to the pan and stir until it has dissolved
Continue simmering the chutney for 20 - 30 minutes or until you can cut through the mixture with a wooden spoon and it stays in 2 halves in the pan. Stir the mixture regularly to ensure that it doesn't stick to the base of the pan.
Spoon the chutney into warmed, sterilised jars, filling them as full as possible. Use a skewer to work out any air bubbles that you can see around the sides of the jar, as any air trapped in the chutney will reduce its keeping qualities.
Seal the jars, keep in a cool, dark place for at least 3-4 weeks before using. The chutney will keep for up to 6 months in a cool, dark place. Once opened, the jars should be stored in the fridge.
GOOSEBERRY CHUTNEY
450g (1lb.) prepared gooseberries.
225g (8oz) very finely chopped onion
50g (2oz) soft brown sugar
500ml cider vinegar
¼ teaspoon salt
2 teaspoons mixed pickling spice, tied in a piece of muslin with a long, strong thread.

1. Put all together in a preserving pan, stir well, and tie thread of spice bag to the pan handle. Leave overnight if possible with lid on.
2. Then using gentle heat, and with the pan lid off, stir often with wooden spoon, for about half an hour, until the sugar has dissolved.
3. Turn the heat up, gently boil for a few minutes, then turn down to barely simmering. For the next hour or two, the cooking process is amalgamation and evaporation, needing open windows or extractor fan to deal with the vinegar aroma. Stir occasionally to investigate consistency. When there is no more liquid, but before the chutney sticks to the pan and when the contents are all soft, it is done. (In the unlikely event of too much evaporation too soon, add more vinegar, but with caution.)
4. Allow to cool, remove the spice bag, then spoon chutney into prepared jars, with plastic-lined lids. Chutney can be used straight away, but maturing for a few weeks will improve it.
Note This recipe will fill between two and three jam jars. Home-made chutney is not stuffed with preservatives, so take care of it. Malt vinegar is fine for strongly flavoured pickles, such as walnuts, but it can be too aggressive for a fruit chutney. Cider vinegar has just enough bite to stand up to the gooseberries.



RHUBARB AND GINGER CHUTNEY
Heat 1 tbsp. olive oil in a pan, add one sliced red onion, a 1in piece of freshly peeled, and finely chopped ginger. Cook for 5 minutes, until soft. Add two chopped rhubarb stalks and 50g/2oz golden caster sugar and cook gently for 10 minutes, until caramelised. Serve with cold meat or cheese.
Serves four.

ONION & MUSTARD SEED PRESERVE
2½lb/1.25kg onions, peeled and thinly sliced
3 level tablespoons salt, preferably sea salt
2.2lb/lkg preserving sugar
17fl.oz./500ml cider vinegar
2 level teaspoons caraway seeds, optional
1 level tablespoon mustard seeds, preferably yellow type.
Lay the onions on a flat dish, sprinkle with the salt and stir well, so the salt is mixed with the onions; leave for 1 hour.
Put the onions into a colander and rinse under running cold water. Tip on to layers of kitchen paper and pat dry.
Put the dried onions with the sugar, vinegar, caraway seeds and mustard seeds into a preserving pan or large saucepan.
Place over a low heat and stir until all the sugar has dissolved, then raise the heat and simmer gently for about 2 to 2½ hours.
As the pan is not covered you will need to check from time to time to ensure that the preserve is not burning or sticking to the pan.
The mixture should be syrupy at this stage. Although called a preserve you do not test for setting point.
Skim off any residue that may come to the surface then allow to stand for 10 to 15 minutes. Stir gently and spoon into heated pickle jars.

SWEET CUCUMBER PICKLE
2lb. cucumber
2 large onions
1 large green pepper
2oz. salt
FOR THE SYRUP
15 fl.oz. cider or wine vinegar
12oz. brown sugar
½ teaspoon ground turmeric
¼ teaspoon ground cloves
1 level desert spoon mustard seeds
½ teaspoon celery seeds
Slice the cucumbers, onions and green pepper thinly. Mix together with the salt in a large bowl and leave for three hours, then rinse well in running cold water.
Drain, place in a large saucepan with the vinegar and bring to the boil. Simmer gently until the vegetables are soft ? approximately 20 minutes. Add the sugar and spices and stir over a low heat to dissolve the sugar. Then bring to the boil and remove from the heat. Pour into sterilised jars with screw lid tops. Back to top

Pickles

PICKLES
Pickling is the oldest method of food preservation. Fruits and vegetables are preserved in vinegar, which may be flavoured with herbs or sugar. As with chutney, wine vinegar gives a better colour and flavour than malt. Always use young perfect vegetables or just ripe perfect fruit.
Vegetables are layered with cooking salt in a china or glass bowl and left overnight to draw out excess liquid before being pickled. This also gives the resulting pickles a crisp texture. Rinse and pat dry the salted vegetables before pickling.
Fruit is usually cooked in sweetened, often spiced vinegar before bottling. Fruit skins should usually be pricked before cooking otherwise they may shrivel.
As with chutney, use vinegar-proof caps or plastic covers on the glass jars and leave to mature for at least a month before eating.

PICKLED BEETROOT
900g (2lb) uncooked, fresh beetroot, washed
50g (2oz) salt
600ml (1pt) water (enough to cover the beetroots)
600ml (1pt) malt pickling vinegar.
Place the beetroots in a large pan and cover with salt and water. Simmer until tender, this will depend on the season and the age of the beetroots. Baby beetroots will take about 10 - 15 minutes, others anything up to 1 hour. Don't pierce to test or the beetroot will lose its colour. Drain and peel the beetroots, then cube or slice large ones before packing into sterilised jars. Leave the baby ones whole. Cover with cold pickling vinegar, seal and store for 2 - 4 weeks before use.

PICKLED RED CABBAGE
900g (2lb) firm red cabbage, finely sliced
100g (4oz) salt
600ml (1pt) malt pickling vinegar.
Layer the cabbage and salt in a colander, cover and leave for 12 hours. Quickly rinse the cabbage, making sure that most of the salt is removed. Use kitchen paper to pat the cabbage dry, then pack into sterilised jars and pour enough cold pickling vinegar to cover. PICKLED ONIONS OR SHALLOTS
Choose small even sized onions for this pickle. The white-skinned ones are particularly good. The initial soaking in brine will keep the onions crisp.
2kg onions or shallots.
500g cooking salt
1.2 litres white wine vinegar or distilled malt vinegar.
1 cinnamon stick
2 teaspoons whole cloves
10 blades mace (the outside husk of nutmeg)
1 tablespoon whole allspice
1 tablespoon black peppercorns.

Put the unskinned onions in a large bowl. Dissolve 250g salt in .2.5 litres water and pour over the onions. Leave to soak for 12 hours. Drain and peel the onions (this is the worst bit) and then cover again with the remaining salt dissolved in another 2.5 litres water. Leave for 24 ? 36 hours.
In the meantime make the spiced vinegar. Place the whole spices in a pan and cover with vinegar. Bring to just below the boil and leave to infuse for two hours. Store in glass jars with the spices until needed.
Drain the onions and rinse well. Pack into clean jars to within 2.5cm of the top. Pour over the strained spiced vinegar and seal with vinegar-proof tops.
Cauliflower florets can be pickled in the same way.


CUCUMBER PICKLE

2 cucumbers, 500g onions, 50g salt, 500g white sugar, 350 ml cider vinegar, 100 ml water,
¼ tsp. turmeric, 2 tbsp. mustard seeds,
1 tsp. celery seeds, ¼ tsp. cayenne pepper

Slice the cucumber very thinly and mix with the thinly sliced onions in a bowl with the salt. Leave for at least three hours or overnight. Drain and rinse well and drain again.
Bring the rest of the ingredients to the boil, add the cucumbers and onions. Reduce to a simmer and simmer for two minutes only. Pour into hot clean jars and cover with vinegar-proof tops.
Makes about 2 kg.
Gherkins can be pickled in the same way but you may need to halve the recipe.
Seal and store for 1 week. Pickled cabbage tends to go soft after 2 - 3 months.

PICCALILLI
900g (2lb) prepared and diced vegetables (e.g. cucumber, courgettes, pickling onions, cauliflower, marrow, green beans, green tomatoes)
125g (5oz) salt
75g (3oz) caster sugar
15ml (1 tbsp.) dry mustard
5ml (1 tsp.) ground ginger
600ml (1pt) white pickling vinegar.
25g (1oz) cornflour
15ml (1 tbsp.) turmeric
Layer the vegetables and salt in a large colander, cover and leave for 24 hours. Rinse then dry on kitchen paper. Mix sugar, mustard and ginger with 450ml (¾ pt) white pickling vinegar in a large saucepan and bring to the boil. Add the vegetables and simmer for 5 minutes. Blend cornflour and turmeric with the remaining vinegar, stir into the vegetables and boil for 2 minutes. Pack into warm, sterilised jars, seal, label and store for 1 month.

CHILLI PICKLED EGGS
About 500 ml white wine vinegar
30g root ginger, roughly chopped
1 level tablespoon coriander seeds
1 level tablespoon black peppercorns
12 small/medium eggs, hard boiled
1 ? 2 fresh chillies, de-seeded and sliced
Wide-necked preserving jar
Heat the white wine vinegar in a saucepan and add the ginger, coriander seeds and peppercorns. Simmer gently for 5 minutes, then leave the mixture to cool. Strain the vinegar into a jug.
Layer the eggs and chilli in the preserving jar. Pour over sufficient vinegar to cover the eggs. If necessary, add a little extra vinegar to do so. If there is any vinegar left, it may be used in salad dressingsPICKLED CHILLIES
600ml (1pt) white pickling vinegar.
225g (8oz) fresh chillies
30ml (2 tbsp.) salt
30ml (2 tbsp.) caster sugar
15ml (1 tbsp.) coriander seeds

Bring the vinegar to the boil in a large saucepan. Add all the ingredients, turn off the heat and leave to cool. Transfer to sterilised jars, seal and store for 1 month before use.
Remember to take care not to touch your face when preparing chillies ? they can burn. Small chillies are usually the hottest and ?Scotch Bonnets? are painfully hot. Use in casseroles, pasta sauces and ethnic cooking. Finely chop and add to salad dressings or slice into marinades

PICKLED GARLIC
900ml (1½pt) white pickling vinegar
8 ? 10 bulbs garlic divided into cloves and peeled.
5ml (1 tsp.) salt
75g (3oz) sugar

Bring the vinegar to the boil in a large saucepan, add all the ingredients and simmer for 5 minutes. Remove from the heat. Transfer to warm, sterilised jars, covering with extra vinegar if needed. Seal, label and store for at least 2 weeks before use.
If you don?t want to peel all those bulbs pickle the whole bulbs the same way and the cloves will just slip out of the skins. Pickled garlic is very sweet, simply mash on crusty bread with a drizzle of olive oil. Otherwise it can be used whenever garlic is required.

PICKLED MARROW
2 lb. marrow after peeling
4 oz salt
4 oz sugar
¼ oz ground ginger
¼ oz curry powder
6 peppercornsSUMMER VEGETABLE PICKLE
100g (4oz) celery, cut into bite sized pieces
100g (4oz) baby carrots, trimmed and halved lengthways.
1 red onion, sliced
100g (4oz) green beans, trimmed
100g (4oz) baby sweetcorn, trimmed and halved lengthways
100g (4oz) button mushrooms
225g (8oz) cherry tomatoes
600ml (1pt) white pickling vinegar.
90ml (6 tbsp.) caster sugar
2 bay leaves
30ml (2 tbsp.) fresh dill, chopped (optional)
90ml (6 tbsp.) walnut oil

Place all the vegetables except the tomatoes in a large saucepan along with the vinegar, sugar and bay leaves. Season, bring to the boil and gently simmer for 5 minutes. Stir in the remaining ingredients then transfer to a large bowl, cover and leave overnight. Pack into sterilised jars, seal, label and store. This pickle can be used straight away.
Excellent served to accompany cold meats or cheeses along with crusty bread or tossed into salad leaves.

COURGETTE PICKLE
Here?s a recipe to help make the courgette glut seem a positive bonus.
6 medium sized courgettes
4 onions
2 peppers (green or red)
1 ? 2 teaspoons salt
1lb (450g) sugar ? brown and white give different flavours
Level teaspoon celery seed
Level teaspoon mustard seed
½ pint (280ml) vinegar.
Grate the courgettes, finely slice the peppers and onions. Mix together in a colander together with the salt. Leave to stand for a couple of hours, so that excess liquid drips out.
Make a sweet vinegar by putting all the remaining ingredients in a saucepan and bringing them to the boil, stirring all the time. Add the vegetables and boil for three minutes. Pack the hot mix into clean jars topping up with excess liquid to fill the jars. The pickle should keep for several months.

GREEN TOMATO PICKLE
1.35kg (3lb) green tomatoes, quartered
½ small cabbage, coarsely shredded
1 cauliflower, separated into florets
2 cucumbers, diced
450g (1lb) onions, coarsely chopped
150 ? 175g (5 ? 6oz) salt
1 tsp. peppercorns
55g (2oz) dry mustard
1 litre (1¾ pints) malt vinegar
225g (8oz) granulated sugar
15g (½ oz) turmeric

Layer the tomatoes, cabbage, cauliflower, cucumbers and onions in a basin with layers of salt in between. Cover and leave to stand overnight.
Drain the vegetables. Tie the peppercorns in a muslin bag. Blend the mustard with 300ml (½ pt) of the malt vinegar. Put the blended mustard, remaining vinegar, sugar and turmeric into a large pan.
Tie the muslin bag of peppercorns firmly to the saucepan handle so that it is immersed in the liquid. Heat gently, stirring, until the sugar is dissolved, then bring to the boil. Boil for about 5 minutes. Add the vegetables and heat through without boiling. Remove the muslin bag.
Pack the pickle into sterilised, hot jars and seal. Store for 1 month before using. Best consumed within 6 months.
Makes approximately 4.1kg (9lb)

PICKLED RUNNER BEANS
675g (1½ lb.) Runner Beans
Salt
600ml (1 pint) Good Malt Vinegar
675g (1½ lb.) Granulated Sugar
1 level tsp. Ground Allspice
Pepper
String and slice the beans then cook in boiling, slightly salted, water for 8 to 10 minutes until tender. Meanwhile, put vinegar, sugar, allspice and pepper into a pan over a low heat. Stir until sugar dissolves. Bring to the boil. Drain beans, and add them to the spiced vinegar and simmer for 5 minutes. Pour off vinegar into a jug.
Pack beans into clean jars and pour the vinegar over to completely cover them. Put on vinegar proof lids immediately then store in a cool, dark, dry place for a fortnight to mature before eating.
It makes a good addition to a salad. Make small jars as and when the beans are ready, having made the vinegar in advance.


¾ pint vinegar
¾ oz mustard
Cut up marrow, sprinkle with salt and stand overnight. Add other ingredients to the vinegar. Cook until tender. Pack pickle into jars and seal.


.
Cover the jars with a non-metallic lid, seal and keep for 3 ? 4 weeks before eating.
The eggs will keep in a cool, preferably dark, place for up to 1 year. Back to top

Relish

PROCESSOR MINT RELISH
2 large onions, quartered
2 large cooking apples, peeled and quartered
1 green pepper, chopped
75g (3oz) fresh mint leaves
250ml (8 fl.oz) white pickling vinegar.
225g (8oz) tomatoes, peeled and finely chopped
100g (4oz) dates, chopped
10ml (2 tsp.) mustard seeds
225g (8oz) caster sugar
Combine the onions, apples, pepper and mint in a large bowl. Process in small batches until well chopped. Transfer the mixture to a large saucepan along with the remaining ingredients. Bring to the boil, simmer uncovered for about 30 minutes, stirring occasionally, until the mixture is thick and pulpy. Spoon into warm sterilised jars, seal and store. Can be used straight away.

SEMI-DRIED TOMATOES IN HERB OIL
500 ?750g tomatoes ? about 10 ?12 tomatoes
1 level teaspoon salt
1 level teaspoon caster sugar
Sprigs of marjoram
Approx. 200ml virgin olive oil.
Set the oven to cool. Gas Mark 2 or 150C/300F
Cut the tomatoes in half lengthways, scoop out the pulp and seeds and pat the insides dry, using absorbent kitchen paper. Place the tomatoes on a rack over a baking sheet, cut side up. Sprinkle over the salt and sugar. Roast the tomatoes in the centre of the oven for 2 ½ - 3 hours, turning the tomatoes every half-hour, until they?ve dried but are still soft and pliable.
Leave the tomatoes to cool, then pack into a sterile jar, adding sprigs of marjoram between each layer. Pour over enough oil to cover the tomatoes. Store in the fridge for up to 1 month. Any oil that is left in the jar may be used in salad dressings or added to pasta sauces.

OVEN-DRIED TOMATOES
Place halved plum tomatoes on a rack over a roasting tin and drizzle with a little olive oil. Bake in an oven preheated to 170C/Gas Mark 2 for 2 hours. Allow to cool. Store in an airtight container with 6 tbsp. olive oil for up to 2 weeks in the fridge. Serve tossed into salads or pasta, to pep up sandwiches, to stuff chicken breasts or to eat with cheese.
TOMATO SAUCE
Make the sauce smooth by sieving it, or leave it chunky ? a texture preferable in some dishes. It can be made well ahead of time. Serves four.

400g/14oz tomatoes, cored and roughly chopped
50ml/1¾ fl.oz. olive oil.
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
50ml/1¾ fl.oz. extra virgin olive oil.
Method.
Heat the olive oil in a saucepan, add the chopped onion, and sweat for a few minutes until transparent. Add the chopped tomatoes, cover and simmer for 4 ? 5 minutes. Add the crushed garlic and boil uncovered for 2 ? 3 minutes, stirring from time to time. Liquidise the sauce then push through a fine sieve. Cool and then whisk in the extra virgin olive oil.

TOMATO GLUT KETCHUP
4lb (1.81kg) ripe tomatoes
4 onions 4 cloves garlic
1 pint (570ml) white vinegar
8oz (227g) granulated sugar
1 tbs. English mustard
1 tbs. salt 1 tsp. grated nutmeg.
TIP: DON?T bother skinning the tomatoes ? it?s too fiddly and time consuming.
Liquidise the tomatoes, onions and garlic with the vinegar and put in a pan with the remaining ingredients. Cook with frequent stirring for about an hour until the mixture is thick. Pour into wide-necked bottles or jars (tip from pan to jug then jug to jar to avoid a mess).
USES
Stir two tablespoonfuls per person into plain pasta to zing it up. It makes a great pizza topping, with handfuls of mushrooms, onion and fresh basil.

HEALTHY LIVING
Terrific tomatoes
Tomatoes in your salad or a dollop of tomato sauce on the side of your plate can do you the power of good, thanks to the pigment lycopene, which gives the tomato its red colour. Many health experts believe it is this pigment that gives the humble tomato its health benefits against cancer, heart disease and osteoporosis. Baked beans in tomato sauce, pizza toppings and tomato ketchup get the thumbs up too. Back to top

Flavoured oils and vinegar

FLAVOURED OILS & VINEGARS
Infusing both oils and vinegars with herbs and spices is a great way to make a personalised gift for family and friends. Flowering herbs will make the oil or vinegar look pretty, as will colourful items such as red chillies and aromatic fruits like lemons and limes.
There are many different types of oil to choose from, but sunflower oil is the best variety for infusing, as it is bland and readily absorbs the flavours of the added ingredients. When making flavoured vinegars, choose good quality vinegar with an acetic acid content of five per cent. or more. Be sure to sterilise the bottles before filling them.

YOU WILL NEED

Freshly picked herbs
Dried whole spices
Citrus fruits
Whole red chillies
Clear glass bottles of various shapes and sizes.
Oil
Vinegar (malt or rice)

1. Prepare the herbs and spices first. Fresh ingredients should be washed and then lightly dried on kitchen paper to remove any excess moisture. The dried spices should, ideally, be as fresh as possible.
2. Once you have prepared the herb and spice flavourings, put them into the bottles. Add enough oil or vinegar to cover all the ingredients so mould cannot grow. Seal the bottles and leave for two weeks in a cool, dark place. During this time the flavours will infuse.

VARIATIONS

Rosemary Oil
4 sprigs of fresh rosemary
Olive oil.
Chilli Oil
Red Chillies
Black Peppercorns
Sunflower oil
Orange Oil
Orange peel on a wooden skewer
CorianderCoriander Vinegar
Sprigs of fresh coriander
Vinegar
Lemon Oil
Lemon Slices
Bay Leaves
Black Pepper
Sunflower Oil
Garlic Oil
Cloves of garlic on wooden sticks
Olive Oil
Ginger Sherry
Fresh root ginger
Sherry (in place of vinegar)

RHUBARB WINE

2.26kg (5lb.) chopped rhubarb
284g (10oz.) sultanas
2 oranges
3.98 litre (7 pint) hot water
hock wine yeast and nutrient
907g (2lb.) white sugar

Chef?s Tip
Use red rhubarb stalks ? leave the greenish bits for the compost heap. Oh, all right, put them in the crumble.

Method
Trim the rhubarb and rinse the stalks. Chop and put in a brew bin with the sultanas, zest and juice of both oranges and hot water. Cover and allow to cool. Add the yeast and nutrient. Cover loosely and allow to ferment for five days. Stir twice a day and squash the fruit thoroughly. On day six, strain and add the sugar. Discard the fruit. Pour into a demijohn and let it ferment through an airlock until the bubbling?s done.
Uses
This makes a white or sometimes slightly rose wine, depending on the type of rhubarb. If you want a more rose wine, add some red currants or strawberries. This seems to be what wine making is about ? experimenting at the beginning then following a set of simple rules to ensure fermentation finishes properly. When fermentation is complete, you might like to decant the wine into a sterilised storage jar or bottles, add a Camden tablet and top up the brew with a little cold water that has been boiled.

Sunflower oil Back to top

Just Veg

FARMER'S BAKE (serves 10)
1lb/450g carrots
1lb/450g celeriac
1lb/450g turnip
12oz/350g onions
4fl oz/100ml sunflower oil
½ pt/300ml vegetable or chicken stock
salt and freshly ground pepper
4oz/125g rolled oats
4oz/125g ground hazelnuts
2oz/50g chopped hazelnuts
1 tblsp/15ml fresh chopped thyme
Method
Peel and dice the carrots, celeriac, turnip and onions. Heat half of the oil and sauté the vegetables until lightly coloured. Add stock, cover and simmer for 5 minutes. Season well and divide between 10 individual ovenproof serving dishes. Mix together the remaining oil, oats, ground and chopped hazelnuts and thyme, season well and sprinkle this over the vegetables.
Bake at 180°C/350°F/Gas Mark 4 for about 45 minutes.
AUTUMN CASSEROLE (Serves 4- 6)
12oz/350g turnips
12oz/350g carrots
12oz/350g swede
2 sticks celery, sliced
6oz/175g shallots, peeled
2 medium leeks, thickly sliced
2 tblsp/30ml oil
8fl oz/240ml vegetable or chicken stock
8oz/250g can chopped tomatoes
pinch mixed herbs
salt and freshly ground pepper
2 tsp/10ml cornflour
Topping
4oz/125g wholemeal plain flour
4oz/125g plain flour
½ tsp/2ml salt
2 tsp/10ml baking powder
2oz/50g margarine
½ tsp/2ml dried sage
1 tblsp/15ml chopped parsley
2oz/50g cheddar cheese, finely grated
5fl oz/150ml plain yoghurt
2 tblsp/30ml milk
Method
Heat the oven to 190°C/375°F/Gas Mark 5.
Peel the turnip, carrots and swede and cut into similar size chunks. Heat the oil in a large frying pan, add all the vegetables and cook over a medium high heat until they begin to brown a little. Turn into a casserole dish, pour over the stock, tomatoes with their juices and season with the herbs, salt and pepper. Cover the casserole and cook for 30 minutes in the oven. Blend the cornflour with a tablespoon of water, remove the casserole from the oven and stir the cornflour in to the vegetables. Cover and return to the oven for a further 10 minutes. Meanwhile make the topping, put the flours into a bowl with the salt and baking powder and rub in the margarine. Add the sage, parsley and cheese and then mix to a soft dough with the yoghurt and milk. Lightly kneed the dough until smooth, then roll out to about ½ inch thick. Using a 2 inch cutter, cut out rounds. Take the casserole from the oven, increase the temperature to 200°/400°F/Gas Mark 6. Remove the lid and arrange the rounds of dough, slightly overlapping on top of the vegetables. Brush the tops with a little milk. Put the uncovered dish back in the oven and cook for a further 20 minutes until the topping is risen and golden. CARROT, POTATO AND LENTIL CURRY
(Serves 4 as a main course or 6 as an accompaniment)
4oz/125g green lentils
2 tblsp/30ml vegetable oil
½ tsp/2ml cumin seeds
1 small onion, chopped
2 cloves garlic, crushed
1 green chilli, de-seeded and finely chopped
½ tsp/2ml turmeric
12oz/350g carrots, peeled and thickly sliced
1lb/450g small new potatoes, scrubbed and halved
1pt/600ml water
slat
¼ tsp cayenne
2tblsp/30ml freshly chopped coriander
Method
Wash the lentils then put into a bowl, cover with water and leave to soak for 2 hours, drain and set aside. Heat the oil in a large saucepan, add the cumin seeds and place over a medium heat. When the seeds begin to pop, add the onion and cook until it is golden. Add the garlic, chilli and turmeric to the pan and cook for 1 minute. Stir in the lentils, carrots and potatoes and turn in the spicy mixture to coat the vegetables.
Pour in the water and, making sure the lentils are submerged in the liquid, cover the pan and simmer for 40 minutes, stirring from time to time, until the lentils are tender. Add the salt to taste and the cayenne and cook a further 5 minutes. Either stir in the coriander or scatter on the top of the dish before serving
VEGETABLE CHILLI (serves 6)
1 tblsp/15ml vegetable oil
1 - 2 garlic cloves, crushed
1 onion, sliced
2 tsp/10ml chilli powder
12oz/350g aubergines, rinsed, sliced and halved
12oz/350g courgettes, sliced diagonally
14oz/400g can chopped tomatoes
salt and pepper
6oz/175g button mushrooms, trimmed
1 chilli, de-seeded and sliced (optional)
14oz/400g can kidney beans, drained
Garnish
3 tblsp/45ml freshly chopped parsley
1oz/25g Cheshire cheese, grated.
Method
Heat oil in a large heavy based pan, add garlic and sliced onion and then cook gently for 3 - 4 minutes until slightly softened. Add chilli powder and cook for 1 minute, then add aubergine and cook to soften for 2 - 3 minutes. Add courgette, tomatoes and ½ pint/300ml water. Season generously. Simmer gently for 15 minutes, then add mushrooms and sliced chilli (if using). Cook for 10 minutes until vegetables are just tender. Add kidney beans, stir to mix thoroughly and simmer for 10 minutes. Do not overcook or the kidney beans will break up. Place in serving dish and sprinkle with parsley and cheese.
SWISS STYLE SUPPER BAKE
1 medium onion, thinly sliced
1 tblsp/15ml oil
3 large potatoes, cooked in their skins for 10 minutes and then peeled and thinly sliced
2 leeks, cut into rings and par-boiled
4oz/125g curd cheese
2 tblsp/30ml chopped chives
6 tomatoes, seeded and chopped
1 clove garlic, peeled and chopped
salt and pepper to taste
4 tblsp/60ml chicken stock
2 tblsp/30ml grated Parmesan cheese
Method
Fry the onion gently in the oil. Layer the onions, potato slices and leeks in an ovenproof dish with small knobs of curd cheese between each layer.
Mix the chives, tomatoes, garlic, salt and pepper and chicken stock together. Spoon over the potatoes and sprinkle with Parmesan cheese.
Bake at 190°C/375°F/Gas Mark 5 for 25 minutes.
Serve hot with a salad. CHEESY CALABRESE PARCELS
2 Heads of calabrese
8oz/250g puff pastry
2oz/50g Cheddar cheese
salt and pepper
1 egg
Method
Cut the florets from the stems. (The stems can be cooked, cooled and served on their own in a vinaigrette sauce). Divide the florets into 16 even sized pieces. Simmer in boiling water for about 5 minutes until just tender and drain well.
Roll the pastry out thinly and cut into eight 4ins/10cm squares. Cut eight slices of cheese to fit inside half of each pastry square. Place two calabrese florets on top of the cheese and sprinkle with salt and pepper. Brush beaten egg over the pastry edges and fold over and seal the edges firmly. Make three small slits in each parcel and brush the top with beaten egg.
Bake in a hot oven (220°C/425°F/gas mark 7) for 20 minutes until risen and golden.
These little parcels make a tempting light main course, or you could try them as an unusual starter.
STUFFED KOHLRABI (serves 4)
4 kohlrabi weighing about 8oz/250g each
1 very small onion, finely chopped
2 tsp/10ml oil
½ oz/15g fresh breadcrumbs
3oz/75g piece ham, diced
1 tblsp/15ml chopped parsley
1 tsp/5ml wholegrain mustard
2oz/50g mature cheddar cheese, grated
salt and freshly ground pepper.
Method
Trim the leaves and stalks from the kohlrabi, put into a large saucepan, cover with water then bring to the boil and boil for 30 minutes until tender. Drain and cool a little before cutting away the woody heads.
Heat the oven to 190°C/375°F/gas mark 5. Cut the top off each kohlrabi and scoop out the centres, leaving a shell about ¼ in/5mm thick. Chop the scooped out flesh.
In a small saucepan cook the onion in the oil until soft. Transfer to a bowl and stir in the chopped kohlrabi, the ham, breadcrumbs, parsley, mustard and cheese, season and mix well.
Spoon the mixture back into the shells then put into an ovenproof dish and cook for 20 minutes until the tops are golden.
JERUSALEM ARTICHOKE SALAD
2 red peppers
2 cloves garlic, chopped
2 tblsp/30ml virgin olive oil
pinch cayenne
salt and freshly ground black pepper
1lb/450g Jerusalem artichokes
juice 1 lemon
Method
Place the peppers under a hot grill and cook them until the skins are blistered all over. Put into a polythene bag and set aside for 10 minutes. Remove the skins, cores and seeds, then put the flesh into a blender or food processor with the garlic and oil and work to a puree. Season with cayenne, salt and black pepper.
To prepare the artichokes, add half of the lemon juice to a bowl of water. As each artichoke is peeled, put into the bowl to prevent discoloration. Drain the artichokes, then slice thickly and put into a saucepan. Cover with water and bring to the boil, cook for about 5 minutes until tender. Drain out into a bowl and toss in the rest of the lemon juice, then leave to cool.
To serve the salad, lift the artichokes from the lemon juice onto a serving dish and spoon over the red pepper dressing. Back to top