Preserves
Thane Prince's book Jams & Chutneys, (Dorling Kindersley, £12.99), is timely as our gardens are now bursting with fruit and veg. Thane, who runs The Aldeburgh Cookery School, is full of bright ideas. I used up my courgettes in this pickle, simply slicing 300g/12oz courgettes super-thin, as if making crisps, and an equal quantity of finely sliced onions. Place both in a colander, sprinkle with 2 tbsp salt, mix thoroughly and leave for 2 hours. Meanwhile, bring 275ml/11fl oz white wine vinegar, 100g demerara sugar, 1 tsp black onion seed, 2 tbsp black mustard seeds and 1 tsp celery or fennel seeds and 1/2 tsp ground turmeric to the boil in a large saucepan and simmer for 2 minutes. Add the rinsed and thoroughly drained vegetables, and quickly return to the boil. Pack into hot, sterilized jars. Seal and store somewhere dark for one month before tucking in.
This information was first published in the September 2008 edition of Saga Magazine