How to Make Mustard

Making your own mustard is ridiculously easy, and allows you to experiment with a rainbow of wonderful flavours. I’ve started to see a lot of speciality mustards crop up in the stores, but at those prices, you would want to eat them with an ivory spoon, out of a silver pot, not spread them on…

Terrine de Canard

What to do with a duck I really like the idea of buying a whole pig from an organic farmer and processing  it myself, nose to tail. I’d cut and grind and pack joints in salt, my perfectly clean equipment laid  out on a marble slab. I’d stuff my freezer, and have hams drying in…

Quick and Cheaty Redcurrant Preserve

Redcurrant sauce is a great alternative to cranberry , with the same sweet-tart taste and cheery colour. Best of all, for DIY-ers, the redcurrants are easy to grow at home, and to pick them you don’t need to flood half of Maine, just yank them off the bush, twiggy bits and all. Oh my, are…

Urban Foraging: Wild Hop Shoot Risotto

Elizabeth David wrote about a visit to Italy when she came across an unusual vegetable sold in the markets there. The woman selling it told her that it was called bruscandoli, which is the Venetian dialect word for wild hop shots, known as luppoli in standard Italian. Elizabeth David is a bit of a guru…

Potted Pork Belly with Pistachios

My mother in-law is French, and what’s  more than that, she’s a French cook. So when they come to stay I feel duty-bound to prove to them I’m not making my husband subsist on a diet of boiled lamb and microwaved pizza, the staple diet of the Brit, apparently. The problem is, that when they…

How to Make Soft Cheese (Labna)

I’ve seen many recipes for cheese, and fancied trying my hand at some of them, but then I’ve read the ingredients list; Seventeen Litres of milk and rennet for one small cheese does not seem worth the effort or expense. Then there is the equipment and time involved: thermometers to measure the milk at a…