Baked until the strawberries are bubbly and the pastry flaky and golden,this rustic tart is heaven.
This is a good marmalade for beginners,as it is not too fiddly. I find it easy to leave all the pips in (they contain pectin,which helps set the marmalade). Simply remove the pips with a slotted spoon,while the marmalade boils,or at the end. It is important to cook preserves over a high heat so they boil rapidly. Use the biggest hotplate you have. A wide,heavy-based pot is ideal.
I use this tomato and chilli jam in so many ways I have lost count:on sandwiches,roast meats,poached fish ... the list goes on. I also used to make it for the local school fete,and every year I was asked to make more.
Teage Ezard is knwon as one of Australia's most innovative chefs and has restaurants in Melbourne and Sydney. "I honed my use of Asian flavours and techniques,mainly through a need to keep things quick and fresh",he says. This dish was on the menu at Gingerboy.
These are an easy dessert but also fast enough to make from scratch in the morning. Apple pie for breakfast? Why not!
A classic with an Asian twist.
Every summer,when zucchini are in season,I make this pickle,which was adapted from Judy Rogers' brilliant Zuni Cafe Cookbook. It's my favourite pickle to put in a hamburger or eat alongside a platter of cold cuts. These pickles keep well in the fridge for a few weeks.
An easy three-day recipe that produces a jelly set with very tender and beautifully translucent peel. You'll need a sugar thermometer and four 500ml screw top jars.
A recipe from the Good Food collection.
A great little pickle to give as a gift,perfect for Boxing Day sandwiches and salads. If you're making this for an elderly friend,you may want to sieve the seeds and peppercorns out after making the brine;replacing them with ground spices dulls the beautiful yellow colour.