Sharing original, seasonal recipes from the cookbooks and the café, focusing on preserving, reducing food waste and inspiring traditional, home cooking & crafts.
Tomato, peach, tarragon, sumac summer salad
Serves 2-4This is the perfect simple summer salad when tomatoes and stone fruit are ripe, delicious and abundant. The sumac adds a sour tang to…
Gin Pickled Cucumbers
These are a staple on Alex’s Christmas lunch table. Make a few jars and give them as gifts. On the big day eat them with…
Fruit Mince Tarts
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…
Use It All: Pineapple Skin Soda
This simple fermented soda is based on the Mexican beverage tepache, a sweet and sour drink with an unexpected hit of heat. It’s also a…
Peach & Lime Jam
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…
Eggplant Kasundi
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…
Rhubarb, Strawberry and Apple Jam
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,…
Piccalilli or Garden Relish
Piccalilli was one of the first pickles we made at Cornersmith. It is an English interpretation of an Indian Pickle where vegetables are preserved in…
Chai Spiced Breakfast Prunes
These breakfast prunes, preserved in black tea, honey, and plenty of warming spices, make a wonderful addition to your morning porridge, are delicious stirred through…
Waste Hack: Tired Herb and and Stem Chimichurri
This green sauce is an excellent condiment for tacos, fish, eggs, grilled meats, avocado and the base of salad dressings.Save your left over parsley stems…
Pickled Green Tomatoes
Green Tomatoes – unripe red tomatoes – are our favourite spring vegetable. Tart, crunchy and delicious, they make the best pickles, and these ones just get…
Sterilising Jars
Sterilising your jars is essential to give your preserved goods a long shelf life and prevent any nasty contaminants from spoiling all your hard work. Follow…
How to test for Setting Point
Setting point is when the right levels of pectin, acid, heat and sugar have come together in your jam or marmalade and is a lovely…
Heat Processing
Also called ‘water bathing’ or ‘canning’, this process uses heat to stop the growth of bacteria inside a jar. It lengthens the shelf life of…
Tomato and Peach Shrub
Shrubs are a rather old fashioned acidulated beverage that is making a strong come back in mixology circles.
Blood Orange Caramel and Blood Orange Tarte Tatin
This easy orange caramel is insanely delicious over cakes, ice-cream or drizzled over a plate of freshly peeled and cut orange slices.
Preserved Lemons
Preserved lemons form the basis of some of the world’s best dishes and every home cook should know how to make them!
Black Banana Jam
Brown bananas are not so tempting to eat, but they are so good for cooking!
