Think marmalade flavour in a luscious, glossy curd, add toast or crumpets - a major Spring pleasure
The cloves are ground with the mustard seeds to make a warm, intense, aromatic mustard
A light, summery flavour perfect for baked salmon, or lemon vinaigrette on hot new potatoes
Nothing like the bright red sticky cherries found in cocktails - these are deep, dark and dangerous!
These lemons are traditionally used in Middle Eastern cooking but are a delicious addition to any casserole or stew
This vinegar is such a great colour and flavour, one of the first in the preserving year
This wonderfully fragrant vinegar is fantastic in salad dressings or drizzled over salmon before baking in the oven
This is a sweetened version of Raspberry Vinegar traditionally poured over Yorkshire Pudding, it is also delicious with hot water added and taken as a soothing drink
A delightfully fresh Spring jam to make, especially if you have some raspberries left in the freezer
A sweetened version of blackcurrant vinegar with the added depths provided by fresh bay
A boozy, delicious jar of plums all ready to be served with good ice-cream, pavlova, cream and/or shortbread
A beautifully warming drink, especially made with hot water and maybe a little of what you fancy!
Add a spoonful or two to soups, stews, gravies or casseroles for that 'je ne sais quoi!'
'Topping and Tailing' gooseberries - one of my first cooking jobs as a child - happy days
Lovely plums, evocative of the end of the Summer holidays, and back to school in my mind - looking forward to Christmas
Quintessentially English, a late Summer classic, incomparable flavour to enjoy with cheese
Gingered Up with coriander, cardomom, black pepper and fresh ginger this chutney is hot and fruity!
Dark and dangerous - these figs are very moreish! Use leftover balsamic to drizzle over salad or bruschetta