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Recipes

Sauces and accompaniments

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Inspired dishes that cater for every course and every cuisine...

  • Date and green chilli chutney

    Date and green chilli chutney

    Place the Demerara sugar into a medium-sized saucepan over a moderate heat. Swirl the pan until the sugar has evenly caramelised then add the vinegar and simmer gently until combined. Add the ginger and cook for 5 minutes then add the dates and 250ml water and cook for a further 5 minutes. Add the chillies, ½tsp table salt and cook for 3-5...read more

  • Curried pickled onions

    Curried pickled onions

    Place the onions in a large bowl and sprinkle with the salt. Cover with cold water and soak for 24 hours. Drain and rinse well under cold water. Peel and set aside. To make the curry pickling liquor, place all the remaining ingredients into a large saucepan and bring to a rapid boil for 10 minutes. Add the onions and simmer very...read more

  • Garlic confit

    Garlic confit

    Place the garlic cloves and olive oil in a saucepan over the lowest setting possible on your stovetop (use a simmer pad if necessary) and cook for 1 hour or until the garlic is soft. You do not want the oil boiling at any time, you want it just past warm as this ensures the garlic becomes beautiful and soft – plus...read more

  • Pizza sauce

    Pizza sauce

    Place the tomatoes and oregano in a food processor with ¼tsp salt and 2 pinches of freshly ground black pepper, and blend until smooth....read more

  • Passion fruit curd

    Passion fruit curd

    To make the curd, place the sugar, butter, lemon zest and lemon juice in a medium saucepan on a medium heat. When the sugar has dissolved and the butter melted, add the passion fruit pulp, warm for 30 seconds, then remove from the heat. Beat the eggs and yolks in a bowl, gradually pour in the contents of the pan and...read more

  • Damson cheese

    Damson cheese

    Preheat the oven to 180°C/350°F/Gas 4. Put the fruit and lemon juice in a heavy casserole dish and cover. Put in the oven for 10 minutes, then lower the heat to 150°C/300°F/Gas 2 and cook for 50 minutes. Lower the heat further to 130°C/250°F/Gas ½ and cook for a further 1 hour. Sit a nylon sieve over a bowl and...read more

  • Red plum jam

    Red plum jam

    Half and stone the plums. Lay the pieces in a large earthenware bowl, adding some sugar over each layer of fruit, finishing with sugar over the top. Wrap the plum stones in a small piece of muslin and bury it in the plums and sugar. Leave overnight. Transfer the contents of the bowl, including the stones, into a preserving pan....read more

  • Forager’s jelly

    Forager’s jelly

    Put the berries, damsons and lemon juice, pips and flesh in a preserving pan with just enough water to cover the fruit. Put the lid half on the top and bring to a gentle simmer. Cook for about 1 hour until the fruit is soft. Check to make sure it doesn’t over-boil. Using a potato masher, press the fruits gently...read more

  • Mirabelle and saffron conserve

    Mirabelle and saffron conserve

    Put a cut in the side of each plum and put in a large pan with 225ml water. Cover and cook on a moderate heat until the plums are soft and splitting. Fish out as many stones as possible. Add the sugar and saffron and dissolve over a low heat. Increase the heat, and boil for 20 minutes, until it reaches 150...read more

  • Chinese plum sauce

    Chinese plum sauce

    Put all the ingredients together with 100ml water in a noncorrosive pan and bring to a simmer. Let the mixture gently bubble for 1½ hours, checking occasionally to make sure it doesn’t stick to the pan’s bottom. Remove the cinnamon and star anise if you can, and strain about 4 ladlefuls of the mixture at a time through a sieve...read more

  • Ricotta fritters with a tricolour of plum compote

    Ricotta fritters with a tricolour of plum compote

    Keeping the colours separate, cut the greengages and plums into halves then quarters, removing the stones as you go. Put each colour plum into a separate small pan – or use one pan to cook one batch at a time. Put 30g of sugar into each batch. Add the Muscat de Beaumes de Venise to the greengages. Split the vanilla pod...read more

  • Rose petal jam

    Rose petal jam

    Cut away and discard the white base of the petals. Place the petals in a large bowl, cover with cold water and put in the fridge for about an hour. Drain the water and spread the petals to dry on paper towels. Rinse and dry the bowl, then start layering the petals with 225g sugar, making sure they are all...read more

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Recipes

The Collection - Latest recipes this month

Inspired dishes that cater for every course and every cuisine...

Starters and Mains

  • Honey-roasted Brussels sprouts and shallots with shaved chestnuts

    Honey-roasted Brussels sprouts and shallots with shaved chestnuts

    Set the oven to 200C/400F/Gas 6. Toss the shallots and garlic cloves with about half the honey in the roasting tin and season well. Push the bay leaves in among the garlic and shallots. Roast for 15 minutes, turning from time to time. Toss the sprouts in the rest of the honey and season. Add to the tin and roast for another 15 minutes until tender and done to your liking. If browning too much, cover with foil. When cooked and...read more

  • Roasted Brussels sprouts and butternut squash with sunflower seeds

    Roasted Brussels sprouts and butternut squash with sunflower seeds

    Preheat the oven to 200C/400F/Gas 6. Cut the butternut squash in half lengthways, remove the seeds with a spoon and slice the neck into rounds and the bulbous part into wedges. Put in a roasting dish with 2tbsp of the oil, and season with salt and pepper. Add the thyme and roast for 15 minutes. Toss the sprouts in ½ tbsp oil, add to the butternut squash and roast for 10 minutes, turning the sprouts every so often. Toss the sunflower seeds...read more

view more Starters and Mains recipes

Desserts and Puddings

  • Chocolate soufflés

    Chocolate soufflés

    This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa....read more

  • Chocolate fudge wheels

    Chocolate fudge wheels

    This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa....read more

  • Chocolate trifle (gluten-free)

    Chocolate trifle (gluten-free)

    This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa....read more

Cakes, Bread and Pastries

  • Chocolate truffle cake (gluten-free)

    Chocolate truffle cake (gluten-free)

    This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa. It is readily available in supermarkets. The chocolate used is...read more

  • Cobnut, yoghurt and honeycomb cake

    Cobnut, yoghurt and honeycomb cake

    To make the honeycomb, lay a non-stick silicone mat or a piece of lightly oiled baking parchment over a baking tray. Melt the sugar with the pinch of salt in a small, heavy-based non-stick pan over a medium heat until...read more

Sauces

  • Blackcurrant and rose geranium conserve

    Blackcurrant and rose geranium conserve

    This is lovely served on scones smeared with lots of butter. Place the conserve into sterilised jars. Simply sit the jars in a sink and pour boiling water into them and leave for 15 minutes. Tip out the water and put...read more

  • Quince jelly

    Quince jelly

    Wash the quince and fill a jam pan with a few litres of water. Peel the quince one at a time and cut in half, then into 2cm pieces (without removing the cores and pips as pectin is held in...read more

Blackcurrant and rose geranium conserve recipes

Category: Sauces and accompaniments

Blackcurrant and rose geranium conserve

Ingredients

  • 500g blackcurrants, trimmed
  • 500g caster sugar
  • juice of 1 lemon
  • 3 rose geranium leaves (optional)

Method

Makes 4 X 250ml jars

This is lovely served on scones smeared with lots of butter. Place the conserve into sterilised jars. Simply sit the jars in a sink and pour boiling water into them and leave for 15 minutes. Tip out the water and put them in a low oven to dry. Fill while the jars and the conserve are still quite hot.

Put the blackcurrants in a large pan with 250ml cold water, bring to a simmer and cook for about 20 minutes until soft. Add the sugar, lemon juice and rose geranium leaves, if using. Continue to cook gently until the sugar has completely dissolved. Bring to a fast boil for about 15 minutes or until it shows signs of setting.

To test for a set, put a plate in the fridge and spoon a drop of mixture on to it. Chill for a few minutes then push the cold mixture with a finger. It should crinkle slightly instead of remaining in a puddle (it will firm up a little as it gets cold so don’t over-boil or you will end up with a very stiff mixture and a conserve is usually looser than a jam). Remove the geranium leaves if used and after 10 minutes ladle into warm jars, cover and label.

Recipe credit: Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes

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