How to Make Jam in the Microwave

Not everything on the internet is rubbish, although I reckon more than half of it is. As luck would have it, I found a recipe for microwave jam. Strawberry to be specific. I had a few left on the plants in the garden, those few that survived Molly’s sniff and eat test. She might be…

No Recipe Applesauce

Organic is not always pretty. Organic is not always pretty. Late summer and organic equals freckled, spotted, worm-holed, wasp-stung, mouldy fruit and veg. That’s when it’s time to cut out the mucky bits of apples and make applesauce. I don’t use fruit that’s rotten or mouldy; we have enough from windfall and those still clinging…

How To Make Mustard Butter

This is without doubt the best flavoured butter I’ve *ever* made. When it comes to steak, I like a knob of garlic butter to melt and spread like high-tide across the charred surface. But sometimes I don’t want garlic. Like last night. So I found a recipe that David Lebovitz claims as his own. In…

How to Make Basic Tomato Sauce for Pasta

BASIC TOMATO SAUCE FOR PASTA It’s harvest time, and even if you haven’t grown tomatoes this summer, you can still make this delicious basic tomato sauce that will wow your taste buds. It’s good. Really good. This is a slightly tweaked version of Marcella Hazan’s Basic Italian Tomato Sauce. I like spicy, so I’ve included…

Ruby Cranberry Gelée

Ruby Cranberry Gelée I have discovered the ultimate cranberry sauce. The one that people who hate cranberries will say Hey, pass the cranberry sauce! But it’s not a sauce; it’s a gelée, and it’s heaven with a seductive wobble. This recipe comes by way of the Canal House Everyday Cookbook and as usual I had to…

Tomato and Bread Salad

Tomato and Bread Salad This is a beautiful salad with flavour to match. It’s summer in a bowl. Allow the dressing to dance with the tomatoes and peppers for about an hour; the flavour will thank you. Don’t add the croutons until the last minute because they will slurp up all the dressing and go…

How to Make Black Pepper Gravy

Authentic black pepper gravy should be peppery hot on the tongue but shy of meaty flavour. It’s also the colour of bed sheets that need a generous dose of bleach and a good boil. Personally, I like gravy to be brown meat colour, not the colour of unbleached linen. Add bouillon and gravy browning until…