Onion jam is a sweet and sour jelly preserve that you’ll find yourself using in so many different ways. It marries well with most meats, with brie and crackers, in quiches, on sandwiches, on sausages, on hotdogs and of course slathered onto hamburgers. Your family will love having this blobbed on top of just about anything and you’ll make very good friends if you share a bottle or two.
Preserved lemons have a deep, salty, fermented flavour and are a great addition to risotto, chicken and fish dishes, or chopped into couscous with some harissa spice. In fact, they’d go beautifully with any dish where you’d normally use salt and lemons, giving life and brightness to the overall flavour. Preserving lemons with salt originated in the Middle East, where it was…
The first thing you’ll notice about piccalilli is the colour. But the flavour is what you’ll remember long after your stained fingers have returned to normal. Made up of chopped vegetables and spices, piccalilli is delightfully tart, with a distinctive psychedelic, electric yellow colour, brought to life by the turmeric in the sauce. It’s normally served as an accompaniment to…
Ah, sauce! The secret weapon of cooks everywhere, with the power to make or break even the tastiest of meals. They’ve been used since cooking began to add flavour, moisture and visual appeal to a dish. Just think how integral they are to famous pairings: Eggs Benedict and hollandaise sauce, lasagne and bechamel, pasta and tomato sauce, lamb with mint sauce, and peri-peri chicken. The list…