Make your own pickled beetroot at home and enjoy this sweet and sour condiment on meat platters, in chunky sandwiches, or stirred through salads whenever you like! Making pickles is a journey. Next stop - pickled chillis!.
Taramasalata is a Greek meze that takes its name from the Greek name for salted cod roe - tarama. This recipe uses mashed potato but there are variations using bread soaked in water. The colour of this dip can vary from beige to pink depending on the roe (commercial taramasalata is often coloured pink).
So-named for their Depression-era legacy of being served as a frugal feed between slices of buttered bread, bread and butter pickles have seen a resurgence in popularity as foodies seek to minimise food waste. Enjoy these pickles as part of a share plate, or as a condiment on burgers, hot dogs and in sandwiches.
While most jams are made using fruit, this tasty savoury-style recipe from The Australian Women's Weekly's 'Made From Scratch' cookbook is brilliant dolloped atop a steak sandwich, or served with blue cheese.
There's nothing more comforting than spreading a thick layer of sweet fruity jam on buttery toast, especially when it's homemade. We've put together our favourite recipes to make for your family and friends. There's all the classics like strawberry, apricot and cherry, plus a few inventive flavours like our orange, coriander and ginger marmalade. We've also included our savoury chutneys, pickles and jams, which pair beautifully with roast meat, vegetables and curries.