Pickled Gherkins

Posted by Ryan on September 2nd, 2009 in · 9 Comments

An incredibly useful thing to have up your sleeve.  After many failures in the restaurant at pickling gherkins, I was shown the way by Anna Rottman, a friend of my wife’s from New Zealand…

Anchovy Dressing

Posted by Ryan on July 5th, 2009 in · 8 Comments

A food processor or a mortar and pestle is important for the recipe…

Pickled Shallots

Posted by Ryan on June 21st, 2009 in · 7 Comments

A version of the pickled onion that makes lively company for meats hot or cold, and cheese.  Use small round shallots, peeled but left whole…

Mint Sauce

Posted by Ryan on April 19th, 2009 in · 1 Comment

Another classic sauce, which has been chronicled many a time; I recently made it and found it so good, I cannot resist mentioning it.  The ingredients should expand experimentally to achieve your chosen movement in the sauce…

Green Bean Chutney

Posted by Ryan on August 31st, 2008 in · 10 Comments

This recipe comes from Joan Chapman, who has won many a prize with her chutneys and vegetables at the Great Bedwyn Village Fête, so we are in very capable hands…