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Discovering Damsons, Damson Jelly and Cheese
I must confess to having a love affair with damsons. With their blue-black skin and astringent/sweet flavour they are a firm favourite. Of all the stone fruits available to the preserver, the damson is the maestro.
Marmalade: The rise and fall of the Seville orange
For me, marmalade is my favourite preserve to make and eat. It’s a skill set I never tire of replicating and sharing with others.
Enriched Breakfast Breads to eat with Marmalade
I enjoy the process of making enriched breads with added sugar, milk, butter, and often a sourdough starter.
Pressure Cooking Preserves
In 1948 when my Mother got married, women automatically stopped working, and her employer, Good Housekeeping Magazine, gave her a pressure cooker as a leaving present.
Kitty and AL Tait Breadsong: How Baking Changed our Lives.
Earlier this year I was invited to judge a category of the Guild of Food Writers’ Book Awards. I was reminded of the years spent as a librarian buying non fiction titles for public libraries. Would evaluating cookery books, forty five years later demand a different set of skills?
Devonshire Splits and Raspberry& Chocolate Jam Masterclass ,
Thursday 16th June at 6.30PM, planned to last up to 90 minutes.
Preserves Masterclasses 2023
I taught my last face to face preserves class in February 2020, unaware that the following two years would see the closure of Denman College, where I taught the majority of preserving courses and other venues forced to close for months at a time due to COVID restrictions.
Citrus by post
Following the craze for sourdough and banana bread during lockdown in 2020, Marmalade making became a go to activity during lockdown in the early months of this year.
