Recipes

Our gardens are heaving with too many cucumbers and green tomatoes that aren't ripening. It is often at the end of the season when we get busy in the pickling kitchen. This...

Earthy and nutty, mushrooms are the flavour of Autumn. We wait all year for their arrival and then celebrate with a whole lot of cooking and preserving.This recipe shows yo...

Shrubs or drinking vinegars make delicious summer beverages, perfect for cocktails or as an alternative to cordial. They're also a great way for using up excess fruit or he...

Rosy and old fashioned, this is the jam that a storybook grandmother would make. It's not too sweet and is perfect on hot buttered toast, sponge cakes, scones or even in...

This easy orange caramel is insanely delicious over cakes, ice-cream or drizzled over a plate of freshly peeled and cut orange slices. I use a teaspoon of this sauce in sa...

Quinces are often put in the too-hard pile for the home preserver, with all that peeling and coring and chopping. But our recipe for rosy-pink quince and apple jam takes al...

This is our all-time favourite relish at the Cornersmith Picklery. We serve this with poached eggs, curries, rice dishes, grilled vegetables and meats. Make it - we promise...

A fresh, light and tangy jam that is perfect to make this summer. Feel free to switch the peaches for nectarines or apricots and if you don't have limes use lemons or orang...

Homemade fruit mince tarts are worth the effort. This pastry is crumbly and just sweet enough. Fill tarts with Cornersmith fruit mince, or use your own family recipe. Don't...

This is the perfect simple summer salad when tomatoes and stone fruit are ripe, delicious and abundant. The sumac adds a sour tang to the fruits, while the tarragon adds a ...

This antipasto-style pickles is the most delicious way to rescue very tired looking vegetables. By roasting them covering in a light vinegar brine and oil, you end up with ...

This is the simplest pastry to make, it's very forgiving and will bolster your confidence to become the baker you were always meant to be. We use this pastry for pies, gale...