Posted on October 19, 2011
Seasons come and go, and so do their unique flavours, but with a sprinkling of sugar and a few glugs of vinegar (and a small amount of time) you can preserve fruit, veg and foraged foods and call on them any time of the year.
Preserving is not only fun and easy to do, the results are amazingly delicious (as well as economical).
Our school-made jams, jellies, chutneys, cordials and flavoured oils are always available to accompany every dish we serve here at the School.
So, when Sheila Dillon visited with a microphone in tow we were more than happy to have a chat and to share some handy preserving hints and tips.
Sheila also joined us on a foraging trip before we made elderberry and apple chutney.
You can make the very same chutney by following the recipe below…
Elderberry and Apple Chutney
You can listen to us on the Radio 4 Food Programme and read hints and tips from our preserves tutor, Michelle Roper-Shaw, by clicking on the links below: