Pass the ketchup! These tasty treats will get your tastebuds tingling; try ketchups, mustards, honeyed nuts, marinated vegetables, or cheeses in spiced oils. Forget salt and pepper; everything you need to add a big hit of flavor is right here in this chapter.
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Once you’ve tasted these little beauties, you’ll never buy a can of tomatoes again. Use In pasta sauces or spread them onto pizza bases with mozzarella and fresh torn basil leaves.
2 lbs. 3 oz. ripe tomatoes
pinch smoked flaked salt
pinch freshly ground black pepper
1 tbsp. light brown muscovado sugar
3 tbsp. red wine vinegar
2 cloves organic garlic
1 medium green chile
12–15 whole black peppercorns
5 whole bay leaves
canola oil (to top off the jar)
Halve the tomatoes and place them on a wire rack; sprinkle with the salt, pepper, and sugar. Set aside for 15 minutes. Place the rack over a cookie sheet to collect all the juices and put them in a 350°F oven for about 1–2 hours — depending on how juicy they are. Check the tomatoes to make sure they haven’t dried out too much — they will reduce but should still remain plump. Once you get to this stage, let them cool for about 20–30 minutes and pour the vinegar over them. Meanwhile, thinly slice the garlic cloves and slice the chile.
Start by layering your tomatoes in the jar; add a few slivers of garlic, chile, some black peppercorns, and a bay leaf. Repeat this process until the jar is full. Carefully pour in the juices and the canola oil until you reach the rim of the sterilized jar. Screw the lid on tightly. Use within 5 days (keep somewhere cool and dark).
Makes 12 oz.
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Fill a bowl with fresh cut strawberries and blueberries, a big dollop of natural yogurt, and a couple of spoonfuls of the honeyed nuts for a super-charged healthy breakfast.
1/2 cup pecans
1/2 cup walnuts
1/2 cup hazelnuts
1/2 cup almonds
1/2 cup macadamia nuts
1 lb. 5 oz. your favorite honey
You’ll need to dry roast the nuts first. Place them in batches in a pan and gently roast for 4–5 minutes. Make sure you give the pan a good jiggle so that the nuts don’t burn. Let them cool; this will make sure that the nuts are still crunchy when you eat them.
Combine the nuts in a small bowl. Layer the nuts, along with 2 tablespoons of the honey, in a sterilized jar. Repeat the layers until the jar is packed with nuts. Make sure the nuts are covered with the honey.
Keep sealed and leave in a cool dark place for up to a week.
Makes 1 medium-sized jar
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For a perfect lunch, serve the marinated cheese with a simple green salad and use the herb, garlic, and chili oil as a dressing.
3 fresh goat cheeses, each weighing 1 3/4 oz. with full rind left on
2 pinches saffron
2 whole garlic cloves
4 1/4 cups good quality olive oil
2 medium chiles (sliced)
2 fresh bay leaves
10 whole black peppercorns
Unwrap the goat cheeses and place them in the sterilized Kilner jar. Don’t be tempted to use extra-virgin olive oil because it solidifies when cold and doesn’t look very pretty in the jar. Place the remaining ingredients in a glass jar or bottle with a tight-fitting lid. Seal. Shake to mix well, then gently pour the saffron, garlic, and chili oil over the goat cheeses.
Store in the refrigerator for at least 1 week before serving. Use within 3 weeks of opening.
Makes 1 lb.
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This is another Christmas-inspired recipe. I often make my own Christmas presents and one particular Christmas I made this as a gift for members of my family, along with a hamper full of food goodies. Don’t be tempted to use extra-virgin olive oil; it solidifies when cold and doesn’t look very pretty in the jar.
3/4 lb. feta cheese (cubed)
3 slices halloumi cheese (grilled)
handful good quality olives with pits
1 red pepper (roasted, skinned, and sliced)
3 whole garlic cloves
3 fresh bay leaves
2 medium red chiles (sliced)
2 cups good-quality olive oil
Place some cubes of feta, a slice of halloumi, a few olives, a few slices of roasted peppers, a garlic clove, a bay leaf, and some chile in a sterilized jar. Pour some of the olive oil over the cheese mixture and repeat this process until the cheeses are covered in oil.
Store in the refrigerator for at least 1 week. It will keep for about 1–2 weeks in the refrigerator.
Makes 1 lb.
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What would turkey be without cranberry sauce? This also goes brilliantly with rich cheeses and cured meats.
1 lb. 5 oz. fresh/frozen cranberries
2 large juicy oranges, plus zest (reserve a small piece of rind and stud with cloves)
1 1/4 cups raw cane sugar (organic if possible)
2 cinnamon sticks
5 cloves
Wash the cranberries and place them in a pan. Wash the orange and remove the zest. Remember to keep a long peel and stud it with the cloves. Squeeze the orange and add the juice, zest, and pulp to the cranberries. Add the sugar and spices; stir well.
Bring to a gentle simmer with the lid on, because the cranberries can jump out of the pan. Stir to dissolve the sugar. Taste the sauce at this stage. If you find the sauce is too tart for your taste, add a little more sugar.
Cover and simmer for 15 minutes, until the cranberries are soft and splitting. Some of them will cook more quickly than others. Don’t forget to stir the sauce every few minutes. When the sauce is ready, spoon into sterilized jars.
Makes 12 oz.
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This is a silky piquant sauce that’s full of flavor and depth. The commercial varieties of ketchup are not as good as the homemade variety.
2 lbs. plums (halved and pitted)
just over 1/2 lb. onions (peeled and quartered)
1 1/4 cups cider vinegar
1 1/4 cups red wine vinegar
2 cups light brown muscovado sugar
1 tsp. ground cinnamon
1/2 tsp. roasted and crushed coriander seeds
1/4 tsp. yellow mustard seeds
2 garlic cloves (peeled and chopped)
2 tbsp. maple syrup
Preheat your oven to 325°F. Line a roasting pan, alternating between plum and onion. This will make sure that they will cook together and that the flavors mingle (make sure they are in lines and not on top of each other). Pour 3/4 cup of each vinegar over the mixture and sprinkle the sugar, ground cinnamon, coriander seeds, mustard seeds, and chopped garlic over the mixture. Place in the oven for approximately 1 hour. Remove and check; it should be glossy and syrupy.
Cook for up to 3 hours, until the fruit and onions are soft, in thick glossy syrup. Remove the mixture once the plums and onions are really soft and the juices have turned into syrup. Then rub the mixture through a nylon sieve (you will need a nylon sieve to push through the plums; do not use stainless steel because this changes the color and taste of the finished ketchup). Return the purée to a pan and add the remaining vinegars. Bring the mixture to a boil and simmer until you have the consistency of ketchup. Spoon the ketchup into clean, cool sterilized jars and seal. Mature for at least 2 weeks before serving.
Makes 1 lb. 6 oz.
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This ketchup is very rich, tasty, and downright lip-smacking. You can use a couple of tablespoons to liven up sauces or try adding to a ragu for a homemade lasagna.
1 cup spiced vinegar (made with 10 peppercorns, 1 star anise, 1 cinnamon stick, 1/2 tsp. coriander seeds, 1/2 tsp. cumin seeds, 1/4 tsp. nutmeg)
2 lbs. 3 oz. blackberries
1/2 cup apple juice
1/2 cup brown sugar
pinch smoked salt
pinch fresh ground black pepper
First make the spiced vinegar: Put the spices into a pan and pour the vinegar over them; cover and gently heat. Do not boil. Simmer for approximately 30 minutes. Strain and discard the spices.
Cook the blackberries with the apple juice until they have the consistency of a purée. Rub the blackberry mixture through a nylon sieve (you will need a nylon sieve to push through the blackberries; do not use stainless steel because it changes the color and taste of the finished ketchup). Transfer the purée to a clean pan and add the sugar and spiced vinegar; bring to a boil. Simmer until you a get a thick consistency; add the seasoning. Spoon the ketchup into sterilized bottles with screw caps/lids. Use within 4 months.
Makes 3 cups
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The king of all ketchups; this is a handy recipe for using up a glut of tomatoes. Homemade fries with a sprinkle of salt are perfect when dunked in this tomato ketchup.
2 lbs. 3 oz. ripe tomatoes
pinch smoked flaked salt
1/4 tsp. freshly ground black pepper
1/4 tsp. mustard powder
1/2 tsp. celery salt
1/4 tsp. ground cloves
1 clove garlic (minced)
2 whole bay leaves
1/2 cup light brown muscovado sugar
6 tbsp. red wine vinegar
Half the tomatoes and place them on a wire rack; sprinkle with the salt, pepper, spices, and garlic. Set aside for 15 minutes. Place the rack over a cookie sheet to collect all the juices and place in a 350°F oven for about 1–2 hours — depending on how juicy they are. Check the tomatoes to make sure they haven’t dried out too much — they will reduce but should still remain plump. Once you get to this stage, let them cool for about 20–30 minutes.
Rub the tomatoes through a nylon sieve (you will need a nylon sieve to push through the tomatoes; do not use stainless steel because this changes the color and taste of the finished ketchup). Transfer the purée to a clean pan and add the sugar and vinegar; bring to a boil. Simmer until you a get a thick consistency; add the seasoning. If you feel it needs more sugar or vinegar, taste and adjust accordingly. Spoon the ketchup into sterilized bottles with screw caps/lids. Use within 1 month.
Makes 3 cups
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Delicious with pancakes, served with vanilla ice cream, or sandwiched between sponge cakes.
1 lb. 12 oz. cherries
1 3/4 cups sugar
1 cup dark chocolate (coarsely chopped)
4 tbsp. Kirsch
Put the cherries and 1 1/2 tablespoons water into the pan, and simmer gently until the fruit softens. Do not overcook; they are very delicate. You should be able to remove the pits at this point. I leave the pits in because they impart an almond flavor to the sauce, and it’s easier than pitting the cherries.
Add the sugar and stir until dissolved. Cook rapidly for 5 minutes, and then add the chocolate. Once it has melted, remove from the heat add the Kirsch.
Cool the sauce for 5–10 minutes; stir and pour into the sterilized jars. Once canned, place in the refrigerator and consume within 3 months.
Makes 2 lbs. 3 oz.
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So what is mincemeat? Homemade mincemeat is a traditional sweet preserve consisting of a mixture of dried fruits, tart apples, brown sugar, suet, and spices heavily doused in rum or brandy. The mincemeat is brought together and spooned into all-butter pastry cases, topped with a pastry lid and baked until crisp.
3/4 cup golden raisins
3/4 cup raisins
1/4 cup figs (chopped)
1/4 cup candied peel
1/4 cup dried apricots (chopped)
1/4 cup candied cherries (chopped)
1/4 tsp. cinnamon
zest and juice of 1 orange
3 1/2 tbsp. preserved ginger (chopped)
2 tbsp. ginger syrup
1 large cooking apple (peeled, cored, and grated)
3/4 cup vegetarian suet
3/4 cup light brown muscovado sugar
1/2 tsp. apple pie spice
1/2 cup brandy
Add all the ingredients (expect the brandy) into a large ovenproof (non-metallic) bowl, and mix until well combined. Cover loosely with foil and store in a dark, cool place overnight.
Preheat the oven to 300°F and place the bowl in the oven for approximately 2–3 hours. You’ll notice a layer of fat from the suet. This will coat all the ingredients, and the mincemeat will be less likely to ferment. Remove from the oven and let cool. Stir every so often to make sure all the mixture is coated in the melted suet.
When the mincemeat is cold, stir vigorously and add the brandy. Pack the mincemeat into sterilized jars; seal and store. Use within 1 year of making.
Makes 2 lbs. 3 oz.
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This is the best apple sauce ever, I promise! I often make this a couple of days ahead. It’s perfect with grilled pork chops, with crumbly white cheeses, or as a topping for French toast or vanilla ice cream.
dab of butter
1 lb. 2 oz. apples (peeled, cored, and chopped)
1/2 cup dry cider
1 tbsp. cider vinegar
3/4 cup sugar
Add the butter to the pan. Once melted, add the apples and elder to the pan and simmer gently for 10 minutes.
Add the vinegar and sugar; combine. Once the sugar has dissolved, heat for 5 minutes. Transfer to a sterilized jar and seal. Place in the refrigerator and use within 1 week.
Makes 1 lb. 2 oz.
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This recipe uses the tomato ketchup recipe and some of my favorite spices with a little tickle of rum. This sticky sauce is so tasty, your chicken wings and baby back ribs will be begging for more.
3 tbsp. peanut oil
1 small white onion (finely diced)
1 small red bell pepper (finely diced)
2 cloves garlic (crushed and finely diced)
3 tbsp. dark rum
1 1/2 tbsp. chili powder
1/2 tbsp. ground cloves
1/4 tsp. ground spice
1/2 tbsp. ground black pepper
2 tbsp. mustard powder
1 cup roasted tomato ketchup
1/2 cup dark brown muscovado sugar
1 cup apple juice
3 tbsp. cider vinegar
3 tbsp. molasses
Heat the peanut oil and add the onion, peppers, garlic, and a pinch of salt. Cook on medium heat until the onions are soft but not brown. Add the rum and cook for another 2 minutes. Add the spices and let them mingle for a few minutes. Add the remaining ingredients and cook for another 20–30 minutes, until it becomes thick, dark, and intensely juicy.
Remove from the heat and pour into a food processor and blend the sauce to a purée. Season to taste and pour into warm, sterilized bottles with screw-top lids or stoppers. Store in the refrigerator and use within 4 weeks.
Makes 3 cups
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This simple recipe is easy to follow, and you can play with the ingredients to come up with your own style of mustard. There’s no cooking involved, just standing time.
1 1/2 cups yellow mustard seeds
1 cup brown mustard seeds
1 cup cider vinegar
1 stick cinnamon (halved)
pinch crushed chili flakes
1/2 tsp. flaked salt
7 tbsp. honey
Place the yellow and brown mustard seeds in a medium-sized bowl with the clder vinegar, cinnamon stick, flaked salt, and chili flakes. Cover and leave in a cool, dark place for 24–48 hours. The seeds will swell; if it becomes too dry, add some extra liquid.
Remove and discard the cinnamon stick; gently combine the honey with the mustard seeds until gooey and sticky. Transfer a third of the mixture to a food processor and pulse until you have a thick paste. Add the paste to the mustard seeds and combine. Spoon into cool sterilized jars and seal. Use within 6 months.
Makes 1 lb. 8 oz.
roasted tomatoes in olive oil
see base recipe
roast pepper in olive oil
Replace the tomatoes with a selection of green, red, and yellow peppers. Cut the peppers in half and continue with the recipe.
roasted chiles in olive oil
Replace the tomatoes with an equal quantity of large chiles. Remove the seeds for a mild preserve, or keep them for a spicy preserve.
roasted zucchini in olive oil
Replace the tomatoes with zucchini. Slice the zucchini into long ribbons (use a vegetable peeler) and proceed as the main recipe.
roasted tomatoes in basil oil
Replace the canola oil with a very light olive oil, and substitute the chile and the bay leaves with a small handful whole, unblemished, fresh basil leaves.
honeyed nuts
see base recipe
cinnamon-honeyed nuts
When dry roasting the nuts, add a pinch of your favorite spice, such as cinnamon, vanilla pod seeds, or apple pie spice.
honey-roasted almonds
Preheat oven to 350°F and line a cookie sheet with foil. Rub or spray foil with a little oil. In a medium pan heat 2 tablespoons clear honey, 1 tablespoon maple syrup, and 1 1/2 tablespoons unsalted butter. until the butter is melted. Remove from the heat and stir in 1 teaspoon salt and 1 teaspoon cinnamon. Add 1 pound whole, raw almonds and stir to coat. Spread on the prepared cookie sheet in a single layer and bake for 6 minutes. Remove from oven, turn nuts over, and place back in the oven for 6 more minutes. Remove from the oven, pour into a clean bowl, and toss with 2 tablespoons of sugar. Let cool, stirring occasionally. When completely cool pour into a glass jar with an airtight lid. Store in a cool, dark place for up to 2 weeks.
marinated goat cheese
see base recipe
dried chili-infused goat cheeses
Replace the fresh chiles with dried chilies for an intense, spicy oil.
herb-infused goat cheeses
Replace the chiles with 2 sprigs fresh rosemary (chopped) and 1 tablespoon fresh oregano leaves (chopped if large, whole if small).
herb-infused goat cheeses & sun-blushed tomatoes in oil
Add 1 cup sun-blushed tomatoes with the goat cheeses.
marinated mediterranean delicacies
see base recipe
marinated mediterranean delights with pickled lemons
Add 3 pickled lemons to the mix.
marinated olives
Omit the feta and halloumi cheeses, and increase the total weight of olives to 1 pound.
minted marinated mediterranean delicacies
omit the peppers and chiles, and add 2 tablespoons chopped fresh mint.
spiced cranberry sauce
see base recipe
spiced port & cranberry sauce
Add a shot of port or sherry at the end of cooking; stir in and can.
clementine & cranberry sauce
Replace the oranges with the juice and zest of six small clementines.
spiced cranberry & chocolate muffins
Preheat the oven to 400°F. In a large bowl, mix 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons baking powder, 1/4 teaspoon cinnamon, 1/2 cup granulated sugar, and 1 tablespoon orange zest. In a separate bowl, mix 1/4 cup canola oil, 1 large egg, 1/3 cup milk, and 1 teaspoon vanilla extract. Mix the liquid into the dry ingredients, and stir through 3/4 cup semisweet chocolate chips. Spoon 1 1/2 tablespoons of the batter into each of 12 muffin cases set into a muffin pan. Add a couple of tablespoons of the cranberry sauce to each muffin case, then divide the remaining batter between the muffin cases. Bake for 15–20 minutes or until golden.
spiced plum ketchup
see base recipe
cran-apple ketchup
Replace the plums with half cranberries and half cooking apples. Remember, the cranberries will pop in the oven so place a sheet of baking paper over the top; remove once the juices start flowing.
spiced cherry ketchup
Replace the plums with an equal quantity of pitted dark cherries.
roasted duck & plum ketchup wraps
Serve the plum ketchup in a tortilla wrap with roasted, sliced duck breasts and lettuce, thinly sliced cucumber, and thinly sliced scallions.
blackberry ketchup
see base recipe
blackberry lemon zing ketchup
Add the zest of 1 lemon when cooking the blackberries; this will give it a lemony zip.
gooseberry ketchup
Replace the blackberries with the same quantity of (preferably slightly underripe) gooseberries, topped, and tailed.
very berry ketchup
Replace 1 cup of the blackberries with 1 cup blueberries.
proper tomato ketchup
see base recipe
adult tomato ketchup
Add several dried chilies when roasting the tomatoes; retain and add back to the purée and discard before canning.
bloody mary ketchup
Add a shot of vodka in the final cook.
yellow tomato ketchup
Simply replace the fresh tomatoes with an equal quantity of yellow cherry tomatoes or yellow heirloom tomatoes.
choco’ cherry sauce
see base recipe
chocolate–berry sauce
Replace the cherries with 10 ounces of strawberries and 10 ounces of blueberries.
white chocolate & raspberry sauce
Replace the cherries with 1 pound 4 ounces fresh raspberries, replace the semisweet chocolate with white chocolate, reduce the sugar to 1 1/4 cups, and replace the Kirsch with framboise.
choco’ cherry sauce (no alcohol)
Replace the Kirsch with apple juice.
christmas figgy boozy mincemeat
see base recipe
nutty rum mincemeat
Replace half the raisins with your favorite chopped dry roasted nuts; I love walnuts or pecans. Replace the brandy with rum.
alcohol-free christmas figgy mincemeat
Replace all of the brandy with apple juice.
easy mince pies
Preheat the oven to 375°F. Roll out 1 package all-butter shortcrust pastry to 1/4 inch thickness. With cookie cutters, cut twelve 3-inch circles and twelve 1 1/2-inch circles. Place one large pastry circle in each hole of a shallow muffin pan. Place 1 1/2 teaspoons Christmas Figgy Boozy Mincemeat into each pastry base, and then press a small pastry circle on the top of each pie. Seal all of the pies, and brush with a little beaten egg. Bake for 12–15 minutes until the pastry is cooked and the tops are golden.
three-apple & cider sauce
see base recipe
spiced apple & cider sauce
Add 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon apple pie spice to the apples.
apple & apple brandy sauce
Reduce the quantity of apple cider to 1/4 cup, and add 1/4 cup apple brandy (e.g., Calvados).
pear & apple sauce
Substitute half the apples for the same weight of firm, slightly underripe pears.
homemade sticky barbecue sauce
see base recipe
hot-to-trot barbecue sauce
Add 2 tablespoons of smoky hot sauce at the end of cooking.
homemade fruity barbecue sauce
Replace the tomato ketchup with an equal quantity of the blackberry ketchup.
extra-smoky sticky barbecue sauce
Add 1 teaspoon liquid smoke at the end of cooking.
wholegrain honey mustard
see base recipe
guinness & wholegrain mustard
Replace the cider vinegar and soak with the same amount of Guinness.
blood orange wholegrain honey mustard
Replace the cider vinegar with the same quantity of blood orange juice.
spicy wholegrain honey mustard
Add 1 whole chipotle chile to the food processor with the third of the honey mustard. Proceed as main recipe.
wholegrain honey mustard vinaigrette
Whisk 1/4 cup white wine vinegar with 1 tablespoon wholegrain honey mustard. Whisk in 3/4 cup light oil (canola is good), and season to taste with salt and black pepper. Use to dress green salads.