this year’s marmalade

In these darkest, wettest months, I retreat to the warmth of my kitchen to make my own sunshine. At this time of year I find cooking to be particularly soothing, preparing soups, dahls, chilli spiced noodles. I return to the ritual of baking bread, and I peruse my cookbooks for wholesome biscuits to dunk in

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grow, forage, cook :: damson gin

On Saturday, we took a trip to the farmers market in the sweet September sunshine. The stalls were laden down with glorious late summer bounty: crisp local apples, plump purple plums, ears of golden corn and bunches of cosmos and dahlias. I couldn’t resist a paper bag full of homegrown damsons: small and firm with an

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rosehip jam

A bowl of frosted rosehips, taken from the freezer earlier this week. I froze them after picking last month, with the intention of making rosehip syrup. In the meantime, I came across a recipe for Rosehip Jam in Tessa Kiros’ marvellous cookbook, Apples for Jam. I am always happy to do a little jamming, so

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crab apple jelly

Foraging can become a bit of a compulsion. Perhaps you begin by picking blackberries, and as a result you start to notice them in the hedgerows wherever you go. Next, it’s sloes, and then rose hips, wild plums, elderberries, crab apples… Sooner or later, you can barely leave the house at this time of year

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