Condiment

The perfect combination of sweet and zesty, this shimmering marmalade is beautiful spread on toast for breakfast or given as gifts to loved ones.

Spicy pickled onions, packed with chillies, cloves and ginger, make the perfect accompaniment to a classic ploughman's lunch.

A cross between mandarins and grapefruit, tangelos make a jam that's sweeter than marmalade yet still tart, thanks to the fruit's natural acidity. This jam is particularly good spooned generously over rice pudding or served with tangelo cake.

This chutney-style fig and apple relish is wonderful served with cold meats, cheese, salad or as part of a ploughman's lunch.

Sweet and tart all at the same time.

This breakfast spread removes the pith and peel of the oranges for a sweeter and smoother version of the iconic marmalade.

Chicken liver pate can be served on toast or biscuits, with drinks or, set in small individual containers, it is a perfect first course for a dinner party.

This goes well with prawns, chicken and pork. Note

Tying various herbs and spices in a piece of muslin, securing with kitchen string, makes them easier to remove when the chutney is ready to be spooned into jars. Note

A tasty snack or finger food for entertaining, these deliciously crispy potato skins are great served with our homemade dips. We've given you three recipes to choose from. Or, make them all!

Also goes well with potato salad; pan-fried beef eye-fillet steaks (omit water so the pesto has a thicker consistency); grilled lamb kebabs. Note

Use a mixture of cauliflower, carrots, celery, green tomatoes, cucumber and pickling onions. If the mixture seems too wet, drain away some of the liquid before bottling. Note

Keep an eye on the syrup towards the end of the cooking time; as it reduces, you need to reduce the temperature to maintain a gentle simmer. Use any leftover pomegranate seeds in salads or sprinkle over desserts. Note

You need 24 witlof leaves for this recipe. Note

Oil needs to be added slowly to prevent mixture separating. Should the mixture separate, whisk in two tablespoons of hot water. Note

Depending on the ripeness of the peaches, peel them using a vegetable peeler or, blanch them by cutting a small cross in the base of each peach; cover with boiling water in a heatproof bowl. Stand 5 minutes, then transfer peaches to a bowl of iced water. Using fingers or a small knife, carefully remove […]

Makes enough for six 275g servings of panfried snapper fillets. If rouille separates, add about 1 tablespoon of boiling water to mixture and whisk until smooth. French for “rust”, rouille is so called because of its deep red colour. A capsicum and chilli flavoured sauce, it is often used to enhance seafood stews such as […]

Semi-dried tomatoes bought by weight from a delicatessen are best for this recipe. If you use those sold packaged in oil, drain well and pat with absorbent paper before use. Also goes well with grilled sirloin steaks; grilled pork cutlets; pan-fried chicken breasts. Note

Smoked eggplant and capsicum jam can be tossed through pasta, spread on pizza bases, or served as side dish to chicken, lamb or fish. Note

store recipe can be made 3 days ahead and refrigerated, covered. Note

For best results use only the reddest parts of the rhubarb stems. Note

You will need 2 large pomegranates (860g) for this recipe. Note

You will need about eight passionfruit for this recipe. Note

Using slightly under-ripe plums gives them a higher pectin level, which helps the paste to set. Note

Pickling spice is a mixture of mustard seeds, black peppercorns, dill seeds, allspice and bay leaves. It is available from the spice section in most supermarkets. Note

We used Sambuca in this recipe; it can be replaced with Pernod, ouzo or your favourite aniseed-flavoured liqueur. Note

To test the conserve: when the mixture has thickened, place a saucer or a small plate in the freezer for 5 minutes or until chilled. Spoon a little of the hot conserve onto the cold saucer. Return to the freezer for 2 minutes or until chilled. Touch the conserve. Note