What you need:
“Easy Peasy Lemon Squeezy!”
A delicious easy way to use broad beans (even the big tough ones you would usually reject!)
What you will need:
What you need:
This recipe is suitable for freezing but I would leave out the crème fraiche or cream until ready to warm through again after thawing.
Don’t throw away the seeds from your pumpkins! Instead why not try roasting them as a snack? Cooked this way and kept in an airtight container the seeds will keep crunchy for about 4 days.
A delicious way to make use of a pumpkin. Easy to make. Lightly spiced and moist. Reminiscent of carrot cake.
Home-made fruity yummy cordial – tastes as good as the fruit you have made it out of and will keep happily in your fridge for up to 3 months. I often use up to 4lb of fruit at a time in the recipe and alter the rest of the ingredients accordingly.
So! If you have forced any early rhubarb great, as the final colour of the gin is a lighter more delicate shade of pink, but if not, carry on with the usual rhubarb and the colour will be darker but just as tasty! Lovely on its own and just as scrummy with tonic and a sliced bit of fresh rhubarb.
(This is how I do it………..and of course the recipe can be halved………or doubled)!!
- Large sweety type of jar or large kilner jar with tight fitting lid
230grams cane sugar
220grams granulated sugar
20g fresh ginger
½ fresh chilli
2 bay leaves
1 teaspoon sea salt (can add less)
6 sprigs fresh mint
2-3 sprigs of rosemary according to taste
Put the sugar, chopped courgette, chopped red pepper, grated ginger & sparkling prosecco in a large saucepan and bring to the boil.
Boil for 5 minutes and add the bay leaves and sea salt.