My love of masala chai started in a small Nepalese village near the Manaslu and Annapurna Circuit treks. We had been welcomed into a home to sit by the open fire and drink masala chai. So what is it, and what is there to love about this traditional beverage?
My pears in red wine recipe offers a simple, yet very special way to enjoy new season pears. The spicy red wine syrup adds warmth and richness to the pears, without overwhelming their natural sweet flavour. Pears in red wine is a wonderful dessert to complete any dining occasion.
Fruity red tomato relish preserves the wonderful colour and flavour of ripe tomatoes. It adds a rich spicy flavour to your meals. This recipe has minimal added sugar and no added salt.
A quince tree is a beautiful addition to a garden or orchard. It has a delicate open flower during spring and produces large golden fruit that ripen between March and May. Unlike it’s close relatives — pears and apples — most quince varieties cannot be eaten raw. The quince has very firm dry flesh and tends to be more sour than sweet! The cooking process for poached quince tenderises the flesh and increases the sweetness of the fruit.
In my second year of preserving fruit I shared my journey from beginner to feeling competent! Being organised in the kitchen is so important. This includes the order of tasks and setting up your workspace — after all you are managing a processing line. I now save hours in time each season and made a lot less mess.
500g fruit makes ½ litre, or 1kg for a litre
Passata — Italian tomato pasta sauce
2 kg of vine ripened tomatoes make three 450g jars of passata