I probably will not decorate our own Christmas cake until at least a week before Christmas, but we have some hamper deliveries to carry out next weekend so I thought I’d better make a start on my presentation. I have looked everywhere for stockists of cake boxes and food standard storage solutions. The site does a wide selection, but if anyone can recommend anywhere else that supplies on a small scale please let me know.
See the recipe here.
This makes a change from the old classic, with the lemon balm adding an extra dimension.
Ingredients:
75g Mint
25g Lemon balm
400ml Cider Vinegar
140g Caster Sugar
Method:
Wash and dry the leaves then finely chop. Put the leaves into 3 x 8oz (or 5 x 4oz) sterilized jam jars, to fill about 3/4 of the jar.
Dissolve the sugar in a pan with the cider vinegar, and pour over the leaves to fill the jars.
Store in a dark cupboard for at least 1 month before using.
Visit the Brampton Deli store.
The clocks have turned back and it’s time to pull up the last of the tomatoes. We have had a superb run this year and I have become addicted to my slow roasted tomato recipe, however, today I have to find a use for all the lovely green ones left behind. We don’t have a greenhouse so they will not ripen on the plants now.
This chutney has been modified from a recipe by Floyd On Britain & Ireland
Ingredients:
15g Root Ginger
5 Green Chillies
1kg Green Tomatoes – Chopped
250g Apples – Peeled & Chopped
100g Currents
250g Onions – Chopped
1tsp salt
250g Dark Brown Sugar
250ml Malt Vinegar
100ml Cider Vinegar
Method:
Bruise the ginger keeping the skin on, this will release the heat. Tie in a muslin bag along with the chillies.
Place all the ingredients in a preserving pan.
Bring to the boil, stirring until the sugar has dissolved. Remove any scum from the top.
Simmer until the desired consistency is reached ~ 1 hour.
Remove the muslin bag and pour into sterilised jars, seal immediately.
NB: This recipe will fill 6 x 8oz jam jars.
Visit the Brampton Deli store.
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