What could be better than scones spread with home-made strawberry preserve, packed with summer berry scent and flavour, or a fresh apricot preserve to brighten a dull winter's day. Even if you've never made jam before, it's a doddle with Delia's help!
It's great to have a jar of these pickles in the cupboard to serve with cold meats or pates, but I think they also make a wonderful accompaniment to Crisp Roast Duck with Confit of Sour Cherries.
Supermarket dill-pickled cucumbers are always a bit on the sweet side for me, so this is my attempt at capturing that lovely sour New York deli-type pickle.
Preserved properly, beetroot has none of the overpowering vinegar flavour that you all too often find in jars. Instead, it has a wonderful sweetness and flavour that makes it ideal with all cold meats and cheese.
Lots of lovely recipes call for lemon curd and, once again, it’s something that is never the same when shop-bought.
This is adapted from an old Cordon Bleu recipe for pickled cucumber. It's one of the best, in my opinion, for serving with patés, as it provides a bit of crunch and acidity to cut through the richness.
One Christmas tradition in our family is returning from midnight Mass to freshly baked, crisp sausage rolls and equally crisp pickled onions. I have now discovered that shallots with a little sherry vinegar make a different, rather special version.
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