Title: Comment: <p><object width="425" height="344"><param name="movie" value="/http://www.youtube.com/v/0fMm39Ae_f0&hl=en&fs=1" /><param name="quality" value="high" /><param name="menu" value="false" /><param name="wmode" value="transparent" /><embed src="http://www.youtube.com/v/0fMm39Ae_f0&hl=en&fs=1" wmode="transparent" quality="high" menu="false" type="application/x-shockwave-flash" width="425" height="344"></embed></object></p><p>07-10-09 </p> Submit > < Back

Title: Comment: Gingered Courgette Jam This is one of the recipes I was tasting at 'The Jam Clinic' at the RC Festival. You will see from the ingredients below, that wasps are not an ingredient in the recipe even though it seemed that every wasp in the area turned up for a chance to get in the jar. I love this recipe for three reasons. First, for its pure and down-to-earth simplicity. Secondly, for it parsimonious nature (a fantastic way to use up those oversize courgettes) and last of all, for the jars of golden ginger jam to spread on crisp buttery toast. Submit > < Back

Title: Comment: The oval shaped and strongly flavoured leaves of wild garlic (Alium ursinum) are one of the first wild foods of the year we can get out there to harvest. Usually found in moist, wooded shaded areas the leaves are easily identified by their typical and overpowering aroma (smells of garlic) and are sometimes referred to as Ramsons. This spring pesto is full of gutsy flavour and can be used with pasta, spread on crostini, served with crudités used in omelettes, swirled into soups and stews. Keep it in the fridge for up to 3 weeks – this recipe makes 5 x 200g jars, so any extra can easily be frozen in small containers so you can go wild with garlic throughout the year. Submit > < Back