Welcome to my blog all about the things I love to grow and cook. You'll find a collection of seasonal gluten-free, dairy-free and vegan-friendly recipe posts, as well as a round up of my gardening throughout the year. I wish you good reading, happy cooking and perfect planting!
Hello everyone. What a weird and surreal spring this is turning out to be. In many ways life goes on as usual: the spring flowers are blossoming; the birds are chirping and calling to each other; the days are drawing out, and the weather is brightening up. Yet, we humans are having to behave very differently.
I hope you are all getting along ok. It seems we’re affected by the spread of the virus throughout the world, and we’re all having to do our bit to keep it at bay. In the UK, we have been asked to keep our distance from each other, to stay at home as much as possible, and to only go out for exercise and essential shopping. At the weekend, I was able to find a quiet spot and combine a spot of foraging along with a walk along a nearby riverbank and woodland.
The air was warm and heavy with the scent of the garlic leaves. It was a joy to be out of doors and away from the troubles of the world, hearing only the water bubbling and the birds singing. I picked a few leaves here and there from the river bank. The garlic seems to be very abundant this year.
If you are able to go foraging, always forage responsibly by taking one or two leaves from a plant rather than stripping a whole one bare. And, wash the leaves thoroughly before cooking.
Back at home, I used some of the leaves to make a version of my favourite mash recipe using seasoned 500g mashed potato, 50g chopped wild garlic leaves and 50ml olive oil. I spread this on top of a creamy vegetable sauce and drizzled with more olive oil before baking.
The next day, I cooked up more leaves with spring greens and leeks – deliciously tasty with pasta or over rice. A version of this recipe can be found here.
This time I used 100g shredded cabbage with 75g each wild garlic and leek. Season and stir fry in 20ml olive oil for 2-3 minutes, then lower the heat, put the lid on and cook gently for about 10 minutes until wilted down. Simple but delicious.
I wish you well over the next few days. Until next time, keep safe, and enjoy spring as best you can 🙂
Hello everyone! I have something bright and cheerful for you this week. Given all the doom and gloom in the news, this tasty and super-charged breakfast will get your day off to a bright and cheerful start. It’s a seasonal update on a recipe I posted a couple of years ago.
No sooner has the bitter marmalade orange season finished, the next citrus beauties are on the horizon, coming into the shops and markets in mid-February. Actually, the season is coming to an end but I’ve been enjoying the ruby-red fleshed oranges for a couple of weeks already. This orange seems to have had a name change, and is now, rather boringly, called red orange, but I will always think of them as the blood orange or Sanguinelli. The flavour is sweet and tart at the same time. They are very juicy and you never quite know how red the flesh will be until you start peeling.
For the past few days the weather has been decidedly chilly here; it’s been the kind of temperature that calls for porridge. My recipe for an overnight oatmeal porridge which cooks in the slow-cooker means it is ready for you to enjoy the next morning without any fuss. The oatmeal is cooked the traditional Scottish way in just water with some salt to season. Everything else is added afterwards. I posted the original recipe back in March 2018 – you can find it here.
To make 6 hearty servings, put 150g pinhead oatmeal in your slow-cooker. Add a generous pinch of salt and pour over 950ml cold water. Cover with the lid and switch on to the low setting. Leave for 8 hours (up to 10). After the cooking time, the surface of the porridge will form a light skin, but give it a good stir and the creaminess of the cooked oats will be appear. Once I’ve got my portion in my cereal bowl, I mix in oat milk (I love the Barista versions for extra richness) to loosen up the texture. Once the porridge has cooled it will solidify. It will keep in the fridge for up to a week, and reheats very well in the microwave – just mash with a fork, mix in some milk and reheat.
So with the cooking taken care of, you just need to make up your mind what to eat with it. To prepare the orange slices, slice the top and bottom off an orange and then remove the peel by slicing downwards with a sharp knife, trying to take only the skin and white pith away. Slice into rounds or chop smaller.
Back in January, I posted my recipe for Seville orange marmalade. I’ve been putting my stocks to good use this week. It makes a great addition to a bowl of porridge, adding some sweetness and also more orange-flavour. All in all, this is a seriously citrusy and sunshiny breakfast bowl, with a few pecans sprinkled over for some crunch. I’m looking forward to my breakfast already 🙂 Until next time, I hope you have a good few days and stay healthy.
Hello again. It feels like a while since I posted a recipe. To be honest, I have been busy with work projects and haven’t had so much time to set aside for my blog. But I about to rectify that now with this week’s recipe, inspired by a Gujerati dish called “Handvo”. This is a savoury cake made with spices, grated vegetables and a flour made from rice and lentil or dahl. It reminds me of a savoury carrot cake.
The cake is best eaten hot with a salad and some fruity chutney. I have eaten it cold, at room temperature, and it was still very tasty but the texture was a little drier. Something different for a picnic or packed lunch perhaps? You need to start the recipe the day before baking because you need to soak the flour and yogurt mixture overnight. After that, it’s all pretty straightforward.
The vegetable ingredients can be changed to suit personal preference. Carrots and ordinary potato work instead of sweet potato; chard or spring greens would make a good alternative to spinach; use pea instead of sweetcorn and leek instead of spring onion. The spices I use give a mellow flavour, so you may want experiment with others if you prefer something more robust. For a shortcut, you could replace the lot with a general purpose curry powder.
115g gram flour
115g white rice flour
150g plant-based yogurt (I used coconut)
115g grated raw sweet potato
75g cooked sweetcorn kernels
3 spring onions, finely chopped
50g raw spinach, chopped
2 tbsp freshly chopped coriander plus more for serving
1 tsp dried chilli flakes
¼ tsp asafoetida
2 garlic cloves, crushed
1 tsp salt
1 tbsp caster sugar
75ml sunflower oil
1 tsp each cumin and black onion seeds
4 tsp sesame seeds
Sieve the flours into a bowl and mix in the yogurt along with 100ml luke warm water until well blended and the consistency of thick batter. Cover and leave in a cool room temperature for about 12 hours.
The next day, preheat the oven to 240°C, 220°C fan oven, gas 9. Grease and line a 20cm spring-clip or loose-based cake tin.
Add the vegetables, coriander, chilli, asafoetida, garlic, salt and sugar to the soaked cake batter and mix thoroughly.
Heat the oil and fry the spice seeds gently until starting to pop then add to the cake mixture and mix well.
Spoon into the prepared tin, smooth the top and sprinkle with sesame seeds. Bake for 20 minutes then reduce the oven temperature to 200°C, 180°C fan oven, gas 6, and cook for a further 35-40 minutes until firm to the touch and golden brown. Cool for 10 minutes before removing from the tin. Serve hot or cold with more coriander and salad.
I hope you enjoy the recipe. Have a good few days. It’s beginning to feel a little more spring-like here, but I expect I’ve put a damper on things now I’ve said that! See you again soon 🙂
Hello everyone. I have two lighthearted recipes for you this week. One for cake and one for cookies, and if you choose to, you can make either or both 🙂
I don’t think there are many people who can resist a gingerbread man cookie. They look so cute for one thing and then there is the sweetness and the mellow spiciness of gingerbread itself. It is a perfect bake for this time of year with its warming and comforting aroma and flavour.
The gingerbread men cookies keep very well in an airtight container for over a week, and also freeze well. The cakes are best eaten within 24 hours, so you may want to ice a few at a time. After 24 hours, I find that the cake dries. The cake batter has a relatively low fat content compared to other cake recipes so the keeping qualities are reduced. No matter, the cakes and the frosting freeze fine too. By the way, the uniced cakes can be served warm as a pudding, just pop in the microwave for a few seconds and voila!
On with the recipes. They are remarkably similar in ingredients and straightforward to make so I hope you enjoy making them 🙂
Gingerbread men cookies
Makes: approx. 25
75g plain gluten-free flour blend (such as Doves’ Farm) + extra for dusting
¼ tsp bicarbonate of soda
1 tsp ground ginger
½ tsp ground mixed spice
25g dairy-free margarine
40g soft dark brown sugar
25g golden or corn syrup
1 tbsp white icing for decorating (I make mine simply with 2 tbsp icing sugar and a few drops of water)
Line 2 baking trays with baking parchment. Sieve the flour, bicarbonate of soda and the spices into a bowl and rub in the margarine with your fingertips until well blended. Stir in the sugar.
Make a well in the centre and add the syrup, then mix everything together well to make a softish, smooth dough.
Lightly dust the work surface with a little more flour and roll out the dough to a thickness of about 3mm. Use a small gingerbread man cutter to cut out shapes, gathering and re-rolling the trimmings as necessary. My cutter is 6cm tall, and I made 25 cookies. Transfer to the baking trays and chill for 30 minutes.
Preheat the oven to 190°C, 170°C fan oven, gas 5 and bake the cookies for about 10 minutes until firm and lightly golden. Transfer to a wire rack to cool.
When cool, put the icing in a piping bag (no nozzle necessary). Snip off a tiny piece from the end and pipe features on each cookie. Leave for a few minutes to dry before storing in an airtight container.
300g plain gluten-free flour blend
20g gluten-free baking powder
2 tsp ground ginger
1 tsp ground mixed spice
190g soft dark brown sugar
2 pieces stem ginger, finely chopped (optional)
75ml vegetable oil
225ml plant-based milk (I used oat milk)
Lightly spiced frosting
100g dairy-free margarine, softened
200g icing sugar
2 tsp ground ginger
½ tsp ground mixed spice
1 tbsp ginger wine or the syrup from stem ginger jar if using (optional)
Preheat the oven to 180°C, 160°C fan oven, gas 4. Line 12 muffin or cupcake tins with paper cases. Sieve the flour, baking powder and spices into a bowl. Add the sugar and stem ginger if using. Mix everything together.
Make a well in the centre and add the oil and milk. Gradually work the dry ingredients into the liquid and continue mixing until all the ingredients are well blended and make a smooth, thick batter.
Divide between the cases and bake for about 30 minutes until just firm to the touch – they do sink a little bit so don’t worry. Transfer to a wire rack to cool.
For the frosting, put the margarine in a bowl and beat to make it smooth and glossy, then gradually sieve over the icing sugar, in small batches, mixing it in well after each addition, to make a smooth, soft and fluffy icing. Stir in the spices and ginger wine or syrup if using.
Transfer to a piping bag fitted with a small closed star nozzle, and pipe a swirl on top of each cupcake. If you don’t fancy piping, simply smooth some frosting on top using a small palette knife.
Just before serving, pop a gingerbread man cookie on top of each cupcake. The cookies will go soft if left on top of the cakes for more than half an hour, so best leave the arranging until the last minute to eat them at their crisp best.
Have a good few days. Until next time, happy baking!
January 25th is a national celebration here in Scotland. The day commemorates the birthday of the famous Scottish poet, Robert (Rabbie) Burns. All over the country, parties and gatherings will be held in honour of Mr Burns, based around a traditional meal of haggis, neeps (mashed turnip or swede) and tatties (mashed potato), washed down with a wee dram or two of whisky.
I have noticed from the stats on my site, that from the end of December onwards, my tattie scones recipe gets lots of hits from all over the world. I think, in fact, that this is the most popular recipe I have ever posted. The chocolate haggis is a close second.
The recipes for my vegan haggis and my old favourite, shortbread , as well as the aforementioned, can be found by clicking on the (pink) links.
Whatever you’re doing this January 25th, I hope you have a good time. I raise a glass to you and say “Slàinte”.
PS. A recipe for the (naked) gingerbread men will follow shortly 🙂
Seville orange marmalade-making comes but once a year, and that time is now. The bitter Spanish oranges are only in the shops between January and mid February. They are the best citrus fruit to achieve a classic tartly-flavoured orange marmalade, the favourite preserve of one Paddington Bear 🙂
There’s no getting away from it, making marmalade is labour-intensive if you make it the traditional way, but I enjoy it, and to me, the reward is greater than the effort involved. I have 2 versions of the same recipe to post this week. The first is the traditional, bright orange, softly set breakfast staple that we’re all familiar with. The second is a dark version which includes dark brown sugar to give a treacly flavour; it is also my personal favourite – delicious over porridge or rice pudding. However, it doesn’t photograph that well in the jar as you may imagine, so I am only posting “selective” images!
How you prepare the peel is up to you. I like chunky (which is easier to prepare!). Get yourself organised and soak the peel overnight as this helps soften it, and make sure you cook it properly before adding the sugar to the pan – once the sugar is added, the peel won’t soften any more.
On with the recipe, and happy marmalade making if you fancy having a go 🙂
Makes: approx. 3kg
750g Seville oranges (approx. 5 large fruit), washed
2.5 litres cold water
2kg granulated sugar
100ml freshly squeezed lemon juice
The day before, juice the oranges, keeping all the pips and membrane that remain on the juicer. Cover the juice and refrigerate.
I use a serrated grapefruit spoon to scrape out the fleshy bits that remain inside the orange shells, leaving just the skin and pith of the oranges ready for slicing.
Pile all the pips, membrane and scrapings from inside the orange shells onto a large piece of clean muslin, and tie in a bundle securely with string. Put to one side. Halve the orange shells and slice as thinly and as small as you like.
Place the sliced orange in a large bowl, pour over the water and add the muslin bag. Cover loosely, put in a cool place and leave to soak overnight.
The next day, carefully transfer the contents of the bowl into a large preserving pan. Bring to the boil, then reduce the heat to simmer the peel gently until very soft. This takes around 45 – 55 minutes depending on how thick you cut the peel.
Carefully remove the muslin bag and place in a sieve over a jug. Squeeze out as much of the liquid as you can, and pour back into the saucepan. Discard the bag.
Pour the orange juice into the saucepan and stir in the sugar and lemon juice. Mix well and heat gently until the sugar dissolves. Raise the heat and let the mixture come to a rapid boil, then cook the marmalade for about 20 minutes until the temperature reaches 105-106°C – spoon a little on to a cold plate from time to time as the temperature rises to check setting point is reached; once it cools, the pool of marmalade should wrinkle when pushed gently with your finger.
Turn off the heat and leave the contents of the pan to stand for about 15 minutes – this enables the mixture to thicken a little and helps keep the citrus peel evenly suspended in the jelly when transferred to the jars.
Stir the marmalade well before spooning into clean jars whilst hot, and seal well. Leave to cool, then label and store in the usual way.
For the dark version, replace 500g of the granulated sugar with dark brown sugar and cook as above. If you use a very dark Muscovado sugar you may find the setting point more difficult to achieve (as I did this year!). I added a 250ml bottle of liquid pectin to the mixture to help things along, and a good set was achieved. I have no idea why this happened, the same recipe worked fine last year, the only change was a darker variety of sugar. One of life’s little mysteries…..Have a good week 🙂
Welcome to my first recipe post of the year. I hope you’ve all had good Christmas and New Year celebrations. It has seemed like a good long holiday this year. Not only have I had plenty of time to recharge my batteries, but the longer holiday gave me the opportunity to spend time in the kitchen experimenting with different ingredients.
I have noticed that many of the blogs I follow have started the year with spicy offerings. Something about this time of the year usually gets me delving into the spice cupboard too, in search of different flavours to liven up my repertoire of recipes.
My recipe this week is based around 2 basic and ordinary ingredients: rice and dried peas. But cooking with some spices, onion and other flavours, they can be transformed into something quite sensational.
The combination of spices I have used in this dish are more fragrant and comforting than spicy. You may want to add something with heat to give it more of a kick if you prefer e.g cayenne pepper or dried red chilli. To mellow the flavour, toast the whole spices first in a dry frying pan, just for a couple of minutes, and then cool and grind them up before using. If you don’t have the time to make your own spice mix, use 2-3 tsp curry powder or garam masala.
The combination of spiced chana dal (yellow-split peas) and fragrant basmati rice makes this a very tasty accompaniment to serve with a vegetable curry sauce, or you can sprinkle it with roasted cashew nuts or almonds to make a deliciously comforting meal. It freezes well too, so is worth making up as a batch-bake and then portioning up for the freezer, ready to serve at a later date. The recipe takes a bit of time to organise but being able to make it for the freezer is a good incentive to have a go.
The dish is made up of 2 layers of basmati rice, top and bottom, with an onion, garlic and ginger chana dal layer in the middle, enriched with coconut yogurt. To finish the dish, the spice mix is sprinkled on top along with lemon juice, coconut milk, green chilli and butter (or coconut oil or dairy-free margarine).
Once the dish is baked, leave it to stand for a short while, then stir it up before serving so that all the wonderful flavours mingle together.
Serves: 3 to 4 as a main dish, or 4 to 6 as an accompaniment
100g chana dal (yellow split peas)
350g basmati rice
4 tbsp vegetable oil
2 red onions, peeled and thinly sliced
2 garlic cloves. peeled and finely chopped
25g root ginger, peeled and finely chopped
2 fresh bay leaves or 1 dried bay leaf
5 tbsp dairy-free coconut yogurt
1 tsp salt
40g butter or ghee if you eat it, or use coconut oil or dairy-free margarine instead
Juice 1 small lemon
3 tbsp coconut milk
1 or 2 large mild green chillies, deseeded and sliced
1 tsp each cumin and coriander seeds, toasted and ground
¼ tsp crushed black peppercorns
Seeds of 4 cardamom pods, crushed
Fresh coriander and cashew nuts to serve
Rinse the chana dal in cold running water. Place in a bowl and cover with cold water. Leave to soak for 45 minutes. Then drain, rinse and place in a saucepan. Cover with fresh water, bring to the boil and cook in simmering water for 25 minutes until tender but not mushy. Drain well.
Rinse the rice in cold running water. Place in a bowl and cover with cold water. Leave to soak for 30 minutes. Bring a large saucepan of water to the boil. Drain and rinse the rice and then add to the water. Bring back to the boil and cook for 5 minutes only. Drain, rinse and leave to one side.
Heat the oil in a frying pan and fry the onion, garlic and ginger with the bay leaves for 5 minutes over a medium heat until lightly golden. Add the yogurt 1 tbsp at a time, stirring the mixture in between additions, until the liquid is absorbed. Stir in the salt and cooked chana dal. Leave aside. Discard bay leaves if preferred.
Preheat the oven to 180°C, 160°C fan oven, gas 4. Spoon half the rice into an ovenproof dish and spread to form an even layer. Top with the oniony chana dal mixture and then the remaining rice. Pat down gently.
Dot the top with butter, ghee, coconut oil or margarine, and drizzle with lemon juice and coconut milk. Sprinkle with sliced chilli to taste. Mix the spices together and sprinkle over the top of the rice. Cover the dish tightly with aluminium foil.
Stand the dish on a baking tray and cook for 45-50 minutes until piping hot. Leave the covering in place and allow to stand for 10 minutes before removing the foil and gently mixing everything together. Serve with fresh coriander and cashew nuts.
Well, I admit, not quite “icing” on top of my Christmas cake this year, but a delicious layer of marzipan instead. If you’re not a fan of almond paste, then a layer of ready-to-roll white icing will do the trick just as well.
This is the sugar and spice fruit cake I made back in November – recipe here. It’s turned out ok and smells divine. I can’t wait to tuck in.
If you want to marzipan or ice the top of a cake, it’s quite straightforward. For an 18cm round cake like this one, you’ll need 250g marzipan or ready-to-roll icing for a reasonably thick layer. Knead it gently to soften a little (this will make it easier to roll), then dust the work top lightly with icing sugar and roll out the marzipan or icing to form a rough 19cm circle. Use the base of the tin that you cooked your cake in as a template to cut yourself a neat round.
Unwrap your cake, turn it upside down to give a smooth surface and brush with some smooth apricot jam – I like to add a splash of rum to the jam for an extra kick. Carefully transfer the marzipan or icing circle to the top of the cake and smooth it in place.
Now your cake is ready to decorate and tie with ribbon for a finishing touch. I have used glacé cherries with fresh bay leaves and rosemary sprigs for a very simple yet festive decoration, but I’m sure you will have your own ideas.
This is my last post before Christmas. Thank you all for stopping by over the past 12 months and for your lovely comments. I hope you have a good time over the holidays and I send you my best wishes for a happy and healthy festive time. I look forward to posting again in the new year.
If you’re planning a meat-free Christmas menu for yourself or guests this year then my recipe this week maybe one to consider. Time to post my favourite nut loaf recipe. It is very easy to assemble, can be made in advance, and freezes well. What’s more, you can use any combination of nuts and seeds you fancy – it’s the perfect recipe to use up any nuts or seeds that you have already opened. And above all else, it’s very tasty 🙂
I prefer to use roasted peanuts and cashews if I have them, but pecans and almonds are favourites too. The mixture is bound together with lentils, flax seed “egg” and nut butter – choose whichever cooked pulses or nut butter you fancy to suit your taste. If you fancy some extra crunch, toast a handful of your favourite seeds and add to the mixture when you bind everything together.
When grinding or chopping the nuts, I like to keep some bigger pieces amongst the finer grinds so that the loaf has some texture but you may prefer something smoother.
On with the recipe, and then on with the festive countdown.
Serves: 4 to 6
2 tbsp. olive oil + extra to drizzle
1 stick celery, trimmed and chopped
1 small onion, peeled and chopped
2 garlic cloves, peeled and chopped
115g grated carrot
115g cooked green lentils (cooked and mashed cannellini, butter or haricot beans work well too)
200g roasted peanuts and cashews (or your favourite nut and seed combination)
40g gluten-free sage and onion stuffing mix
1 tsp dried sage
1 tsp salt
125g whole nut peanut or other nut butter, softened
1 tbsp. flax seeds
Chopped parsley to garnish
Heat the oil in a small frying pan and add the celery, onion and garlic, mix well, cover, and cook gently for 10 minutes until softened. Cool for 20 minutes.
Preheat the oven to 200°C, 180°C fan oven, gas 6. Line a 1kg loaf tin with a paper liner or baking parchment. Put the remaining ingredients, except the flax seeds and parsley, in a bowl and stir in the softened mixture.
Now make the flax egg. Grind the flax seeds until powdery – I use a coffee grinder. Put in a small bowl and mix in 3 tbsp. water. Leave for about 5 minutes to thicken then stir into the nutty vegetable mixture to bind everything together.
Spoon the loaf mixture into the prepared tin, smooth the top and drizzle with a little olive oil. Cover with foil and bake for 30 minutes, then remove the foil and bake for a further 25-30 minutes until lightly crusty on top.
To serve, carefully remove the loaf from the tin. Discard the lining paper and transfer to a warmed serving plate or serving board. Sprinkle with parsley and serve immediately, sliced thickly and accompanied with roasted vegetables and vegetable gravy or a fresh tomato sauce.
I hope you have a good few days and I look forward to seeing you again just before Christmas!
It’s the time of year when you might be thinking about making something edible for giving as a Christmas present so my post this week may be an idea for you. Last week I found large fresh mangoes for sale in the supermarket at a very reasonable price and decided to make mango chutney. This is a favourite preserve in our house; we get through lots of it, but I hardly ever get round to making it.
Choose slightly under-ripe mangoes for chutney so that you end up with some texture in your preserve. Very ripe mango will go very soft and will also increase the sweetness of the final chutney.
You can go one of two ways when you make mango chutney: the spicy route, whilst or the smooth, sweet and jam-like. If you prefer the latter, you don’t need to add the spice bag or the chillis and onion seeds from the recipe below, but I do recommend keeping the ginger, bay and garlic as well as salt and pepper . Blend or mash the mango finely before you start, and for a more vibrant colour, add some paprika.
For a spicy version, I prefer to keep the chutney as clear as possible so I avoid ground spices as these can give a murky result. Instead I opt for making a spice bag. It’s a bit of a faff but worth it to achieve a more “professional” appearance. Toast the cumin, coriander and black mustard seeds first in a dry frying pan for a couple of minutes. Cool and then grind them with the cardamom pods. Pile on to a small square of clean muslin and add the ground pepper. Tie up with a strip of muslin or clean cook’s string and you’re ready to go.
If you can bear to part with your preserve, it does make a lovely and impressive gift for any curry or Indian food lover. Make it now and it will be just about ready to eat at Christmas, but perfect for keeping into the new year. I haven’t decided what to do with my 3 jars yet – keep or gift? Probably the former 🙂
Makes: approx. 525g
½ tsp each cumin, coriander and black mustard seeds
4 cardamom pods
½ tsp coarse ground black pepper
2-3 large slightly under-ripe mangoes – see below
2 garlic cloves, peeled and finely chopped
20g piece root ginger, peeled and finely chopped
2 bay leaves
1 tsp dried chilli flakes
150ml cider vinegar
225g granulated sugar
2 tbsp. fresh lemon juice
1 tsp black onion seeds
½ tsp salt
First make up the spice bag as described above and put to one side. Next prepare the mango. Slice down either side of the large smooth, flat central stone. Peel off the skin and chop the flesh, then slice off the remaining flesh from around the edge of the stone. You will need 600g prepared fruit for this recipe.
Put the mango flesh in a large saucepan and add the spice bag, garlic, ginger, bay leaves and chilli. Pour over the vinegar, bring to the boil, cover and gently simmer for about 10 minutes until softened.
Stir in the sugar until dissolved, then add the lemon juice. Bring to the boil and cook for about 15 minutes until thick and jam-like, stirring occasionally as it may start to stick on the bottom of the saucepan. Turn off the heat, stir in the onion seeds and salt, cover and stand for 10 minutes, then discard the bay leaves and spice bag.
Stir the mixture before spooning into hot, sterilised jars and sealing immediately. Leave to cool, then label and store in a cool, dry cupboard for at least a month to mature before serving.
That’s all for this month. I wish you a good few days. I’ll see you again in December on the run up to Christmas 🙂