preserving

Tasso ham – first steps in smoked meat

October 9, 2013
Smoked Cajun Tasso ham

Preserving meat … sounds like something that could go badly, botulism-riddled wrong, doesn’t it? Charcuterie is a a slightly daunting area, and it isn’t an undertaking to be taken lightly. I’m nowhere near ready to cure and air-dry a whole leg of pork, or equipped to maintain the specific temperature or level of humidity suitable […]

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The spoils of war, or blackberry and apple jelly

September 22, 2013
Blackberry and apple preserve, jam or jelly.

I’ve become obsessed with keeping the exact location of the best blackberry bush in the whole of Shipley a secret, even going to the trouble of deleting the geotags from a photo I took of the view when I was stood right next to it. I swore the kids┬áto absolute secrecy. They won’t talk. There […]

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Rhubarb, ginger and chilli pickle

May 12, 2013
Rhubarb, ginger and chilli pickle

This time of year always brings the first glut of the season – rhubarb. One day, there’s none, but the next, there are vast parasols shading slender stems rocketing skywards, growing thicker and darker day by day. Rhubarb is the most hardy and forgiving of vegetables, and it is a vegetable and not a fruit, […]

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How to preserve lemons

April 20, 2013
How to preserve lemons

I have this theory about people who cook. It involves their cupboards. I think that you can tell if somebody is serious about cooking, and I mean really serious, after a quick rummage through their kitchen cupboard. That might sound obvious, but it’s not the weird and the wonderful I’m looking for. Everybody has barely […]

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Kimchi for beginners – how to make Korean fermented pickles

March 10, 2012
David Chang's kimchi - Korean preserved vegetables

Kimchi isn’t very common in the cities of Yorkshire. Not surprising, as there isn’t a large Korean population in these parts, but still no reason why their national dish shouldn’t get an airing. I’ve made kimchi once. So far. It seems to be one of those things with infinite variations, where no two batches are […]

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On Seville oranges and marmalade

February 5, 2012
How to make marmalade

This is a great time of year to cook. Yes, we’re in the depths of winter, but the first signs of the year to come are starting to appear in the ground and in the shops. The first stalks of forced rhubarb are out, straight from the groaning sheds of West Yorkshire, and it’s the […]

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