Recipes and Methods
I mostly use recipes from the experts such as Becky Excell, Coeliac UK and the BBC. But just occasionally, I develop my own. Here are my favourites.
Korean Cheong method
You end up with a gorgeous syrup that can be used as a substitute for golden syrup or honey, diluted with water as a cordial or spooned over yogurt.
The Korean Cheong method is a traditional way of making a fruit syrup using equal weights of fruit and sugar. Wash the fruit thoroughly, remove any stones, pips or damaged areas, and chop it into small pieces. Weigh the prepared fruit and measure out the same weight of granulated sugar. In a clean, sterilised glass jar, layer the fruit and sugar, making sure the fruit is well coated. Finish with a layer of sugar on top, seal the jar and leave it in a cool place away from direct sunlight.
Over the following days and weeks, the sugar draws moisture from the fruit, gradually creating a fragrant syrup. Check regularly that the fruit remains covered by the syrup, and gently stir with a clean utensil if necessary. Once the sugar has dissolved and the syrup has developed its flavour, strain it into a clean container and refrigerate. Important: this method does not reliably preserve fruit at room temperature. Use sound fruit, clean equipment and refrigeration, and discard the syrup if you notice mould, unexpected fermentation or an unpleasant smell.
The leftover fruit can then be made into jam.
Quince marmalade
Strongly flavoured and slightly sharp, quinces make a wonderful marmalade substitute. Ideal for someone with an allergy to oranges.
Peel and core your quinces until you have 1kg of prepared fruit.
Chop it finely until it resembles grated carrot (I use a food processor to do this).
Add a little water in a jam saucepan or slow cooker and cook long and slow for about four hours.
Add 750g of sugar and the juice of a lemon.
Bring to the boil, stirring continuously, then keep heating until it reaches setting point. Decant into jars and seal.
Jams, jellies and marmalades - how to
Preserving fruit using sugar is very easy. There are just a few guidelines to follow to ensure it sets well and stays fresh. For best results, follow an expert.
A note about Jarring up - it's vital to do this straight off the boil. Jars must be sterilised and warm. Some people top off with waxed paper disks under the lid (I don't) then put the lids on straight away.
To sterilise jars, I make sure they're totally clean (I do mine in the dishwasher) then, while I'm cooking the preserve, I pop a few jars in the microwave with about half an inch of cold water in the bottom. Heat on high until the water is boiling. When you're ready to use, carefully lift the jar out of the microwave and pour the boiling water into the lid (in a bowl in the kitchen sink). The jar and the lid will now be warm and sterilised.
Grubby potatoes
My soil is very stony so root crops such as potatoes are often blemished. I can't bring myself to peel them and waste the skins so I just accept that they don't look that beautiful. With oil and herbs added, they take on a slightly brown appearance with black bits (the cooked herbs), hence the title of grubby!
Potatoes work well with most herbs so match them to your main meal. A bit of sage with chicken, garlic and basil for a dish with Italian leanings, or maybe some fennel with fish. The choice is yours.
You'll need potatoes, oil, salt, pepper and herbs.
Allow about one large potato per person. Scrub and cut out any damaged parts, then chop into roughly equal sized pieces.
Drizzle a thin layer of oil into the bottom of the slow cooker pot, covering it completely.
Add the potatoes, then drizzle with another tablespoon of oil.
Add the remaining ingredients, and carefully stir together.
Cook on high for 3-4 hours or until the potatoes are golden brown and soft inside.