Make single variety or a mix - all are delicious, versatile, and capture the essence of early Summer
With it's beautiful garnet colour, Redcurrant Jellyis the tradional partner for roast lamb, but makes a great glaze for fruit tartlets as well
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
If your son is anything like mine, you will have to hide these until they have matured!
Make this lovely sauce and breakfast will never be the same again
These lemons are traditionally used in Middle Eastern cooking but are a delicious addition to any casserole or stew. Try chopping finely and adding to plain yohurt as a dressing for salads or curry
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
So easy to make, citrus cordials are absolutely unlike anything commercially produced
This pesto is one of the best things I have ever made and elevates even simple pasta to a delicious meal
A sweetened version of blackcurrant vinegar with the added depths provided by fresh bay
Fruit cordials are really easy to make and you will never go back to shop bought again - great for children or grandchildren - they love them!
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
Light and refreshing, the classic flavour of Summer - barbeques, tennis parties, Summer weddings - make plenty