A Life in the Making

I used to be a massive fan of batch cooking.  I would tear apart the kitchen and make ALL THE THINGS ALL AT ONCE.  These days, I rarely have the time to make all that food/mess then also clean it up. And actually, thats not always practical. Food doesn't all come ripe at the same time, even from ...

We haven't had a great year for tomatoes. A late frost killed a huge batch of seedlings and the remaining variety wasn't well suited for our climate.  A friend gave me some replacements, which have grown well, but have been sitting with green fruit for weeks, making me suspect that their placemen...

basic fruit jamIngredients1kg of fruit (check the list here to see if you are using low or high pectin fruit)1kg of sugar 400ml pectin if you are using a low pectin fruit or alternatively use jam sugarjuice of 1 lemonequipment6x clean and sterilised glass jars, about 500ml/1lblarge panladle Wash...

We are super excited to be running another #garturstitchbakealong this weekend!! As I type, Kevin is hard at work on his sourdough Hot Cross Buns. As ingredients are scarce at the moment, we wanted to give you a bit of a helping hand. This recipe for candied peel was originally part of our Hand...

I can’t tell you where I originally found this recipe and I wish I could credit that person because, quite frankly, this has been a bit life changing. I hate the taste of store bought veg stocks, but don’t always have time to make up a stock base of my own. A jar of this sits on my counter or i...

Hands down my favourite way to eat lentils. There is just something about the way their earthiness contrasts with the brightness of the coriander and lemon. I use dark green lentils here, but there is no reason you couldn’t use puy or beluga or even brown