Tag: Recipes

  • The Sloe Trilogy II: How to make sloe wine, vodka, jam

    This is the second part of the Sloe Trilogy where you use the same batch of sloes to make wine, vodka and fridge jam. In the first part I showed you how to make the wine, here are the instructions for the vodka. When you have strained the sloes off the wine ‘must‘ you can…

  • The Sloe Trilogy I: How to make sloe wine, vodka, jam

    I like making the most of a harvest. Especially when the harvest is as hard won as picking sloes. So I wanted to work out a way of getting multiple products from the same batch of produce. I don’t mean dividing the produce and making three different things, I mean using the product sequentially for…

  • Fermenting Revolution 3 – Kimchi

    Kimchi Recipe Kimchi is a traditional Korean spicy vegetable pickle. The veg starts off being brined and then it’s rinsed and allowed to ferment in a paste of onion, garlic, ginger and chillies. It’s normally made with shredded chinese style cabbage as the base with other vegetables included. Basically, you can make it with anything,…

  • Orange & Cinnamon Swirl Brioche Recipe – Carla’s Treat

    The smell of this bread when making, baking and eating is heady. It’s redolent of warm summer evenings in Morocco with spicy orange & sweet cinnamon. You’ll be hard pushed to leave it once it’s out of the oven for the crumb to mature. I think it must be mildly addictive. I came by the…

  • Blackberry Apple & Chilli Chutney Recipe

    This produces a chutney that has a rich, intense and complex flavour: blackberry plus. And the colour is a deep vermilion that is striking on the plate. I first used it as a condiment with a cheese platter and the sweet-sour-chilli flavours complemented the cheese and sourdough bread spectacularly. I next used it to deglaze…

  • Breakfast muesli bar, oaty, chocolately, fruity, seedy, spicy

    When my son was a third of the size he is now, I wanted to be able to feed him a healthy snack bar. Most of the commercially available ones were stuffed full of sugar and/or additives. So I decided to invent my own. My son is 16 now and much bigger and the recipe…

  • Courgette & feta yoghurt pastry boregi with sunflower seeds & coriander

    These courgette & feta boregi are so moreish. The stuffing is really fresh tasting, with the surprising crunch of the sunflower seeds. The pastry is crisp and deliciously rich. It’s a great way of using the courgette glut from this time of the year. It’s also liked by people who profess not to like courgettes!…

  • Oatmeal Soda Bread

    I had a request for a recipe this morning from Craig at WeGrowOurOwn and Alys Fowler for the recipe for my breakfast bread. It’s a really tasty, simple and quick oatmeal soda bread. The principle of soda bread is that the raising agent is bicarbonate of soda (hence the ‘soda’ in the name) which is…

  • Italian rotolo pasta with lemon-thyme butter recipe

    This pasta is a bit of a show stopper. It looks just great on the plate and there are loads of variations you could make to the filling. I’d often looked at the recipe in Jamie’s Italy and decided that it was a bit too much of a faff to do.  Then I saw the…