explore Preserves

This quince preserve, fragrant with thyme and lemon, is delicious used as a relish in toasted sandwiches, to serve with chicken or as an accompaniment on a cheese platter.

This is a simple green curry paste borne from what I had on hand. It's a good one to mix up if you have a leftover fresh coriander. Store in a jar in the fridge covered with a thin layer of oil and use within 2 weeks.

A ruby red chutney with the fruitiness of fresh blood plums and apple.

A specialty of Morocco, preserved lemons can be found in marketplaces everywhere. They are immersed in salt and lemon juice and left to mature for at least 3 months. They can then lend a zesty lemony burst to tagines, stews and even salad dressings. It's worth doing a jar or two when lemons are in season and plentiful.

There is nothing like the flavour and vibrant colour of a home made pesto.