0
  • No products in the cart.
Shop by our top categories...
Search result for:
0
0

Recipes & News Updates

4 Nov
Share:

Quince & Medlar Jelly Recipe

Home made Christmas Gifts

I LOVE a good jelly! I always have 3 or 4 different ones on the go and a jar of jelly will make the perfect second addition to my home made Christmas Hamper that I plan to gift to family and friends.

This recipe, Quince and Medlar Jelly with Nutmeg,  I created for Myrtles and I called it “Medieval  Jelly” because I felt that it really had that vibe.

Medieval Spice Jelly

Description

It is sharp, but flowery & fabulous on a cheese board and it is a great option for those that aren’t chutney fans (muttered slightly under my breath). The acidity and sharpness work really well with game, smoked food and pork dishes. And, I am delighted to be able to share my Myrtles recipe with you.

A versatile jelly, I add a teaspoon of jelly to sauces and casseroles, and it really enhances the flavour.

If you cannot get your mitts on quince and medlars, the rules for jelly making are similar what ever you use.  I actually found my fruit, free to a good home by the side of the road! 

Lunch

Here are some suggestions for other jellies, and all have been tried and tested by me!

Making a Jelly that Sets!

If there is a “Tricky factor”, it is achieving a set and that is where a little bit of patience needs to be exercised. 

Pick fruits with a high pectin product and you will be on to a winner.  (Professor Google is handy for this). It’s the pectin that enables the set.  Adding, lemon juice will also help.  I have cheated for you in this recipe, and used a “jam sugar” which has pectin added to it. If you are jelly novice, this will help.

As your confidence grows with preserving, you will ditch the cheat as the challenge becomes about getting that set without cheating – or is that just me?

If your select fruit for your jelly that oozes juice, it is likely you will need help to achieve a set. I tend to avoid these fruits (eg strawberries)

The Recipe

Quince and Medlar Jelly with Nutmeg

Ingredients:

  • 1kilo quince washed, cut into cubes.  No need to core and peel. (Remove any rotten & bruised flesh).
  • 1 kilo medlars, washed  cut in half
  • 4 unwaxed lemons, cut into cubes
  • 2 kilo jam sugar
  • Freshly grated nutmeg

Makes about 9 x 300g jars

How to make:

  • Put all of the fruit into a large pan (that has a lid) and pour over enough water to cover all of the fruit. Put on the lid and bring to the boil, reduce the heat to a light simmer and leave, until the fruit is lovely and soft and mushy. This will take about an hour.
  • Use a potato masher to mash the fruit to ensure all of the flavour is being released.
  • When you are happy that the fruit is cooked through, turn off the heat and allow to cool a little.
  • Rig up a jelly bag or line a large nylon sieve with muslin. Whichever you choose to use, suspend over a large bowl.  Transfer the fruit pulp into the muslin and leave overnight to drain through the sieve or bag.
  • DO NOT BE TEMPTED TO SQUEEZE THE BAG!!!  If you do this, you will have cloudy jelly!
  • The next day, discard the pulp and measure the strained fruit juice from the quince and medlars.
  • If things have gone according to plan, you should have about 2 litres of juice if not a little more.
  • Transfer the juice (known as the extract) to a preserving pan or large heavy based saucepan.
  • Heat and when warm, add the sugar.  (Approximately 1 kilo to one litre of the extract.  See notes below).  Stir until completely dissolved. 
  • Do not overfill your pan, you don’t want to run the risk of it boiling over.
  • Grate in a healthy amount of nutmeg, about 1 teaspoon full.
  • Bring the contents of the pan to steadily up to a rapid boil.  It is essential to reach a rapid boil, or the jelly will not set.
  • Meanwhile sterilise your jars, lids and utensils that you will be using to pot the jelly.  (Notes).
  • Always be vigilant, that the liquid is not catching on the bottom of the pan or the mix is not boiling to the top of the pan with the threat of boiling over.
  • After about 15-20 minutes of boiling, test for a set.  (see notes).  If you are not convinced, continue boiling for another 5 minutes and test again, until you are happy.
  • Using a slatted spoon, gently remove and scum that may have formed on the surface of the jelly and discard.  Don’t stir it into the jelly, it will make the finished result cloudy.
  • Decant the jelly into a pouring jug that you know pours well and start to fill your sterilised jars almost to the top.  Keep the rims clean.  Seal with sterilised lids.
  • Label and it is ready to be added to your hamper.

Kitchen Notes:

Reaching the perfect set.  With experience you will learn when the set is just right, but it is a learning curve.  For me I know from the surface of the liquid in the boiling pan and how the jelly drips from the edge of a wooden spoon. 

To start, use the saucer test.  Pop a saucer in the fridge to chill.  When you feel you are getting close, put a teaspoon of the jelly onto the saucer and return to the fridge to allow the jelly to go cold.

Use the back of your index finger to push the jelly across the plate, if the surface readily wrinkles this is an indication that your jelly will set, but don’t hold me to it!

If you wish to invest in a sugar thermometer this will help you.  A set is generally reached when your extract reaches a boiling temperature of in excess of 105’c.

It is essential that jars and lids are spotlessly clean. I wash them, and then transfer to an oven to dry and sterilise at 100’c. I immerse lids (i always use new ones) in boiling water, then dry in a colander. This is you avoiding any mould forming!

and finally …

Now my work is done and I have the second element to add to my Christmas Hampers, which will obviously be brimming over with homemade edible goodies.

This Jelly is already tried and tested, so I know that it will be well received, but just in case, I’ve kept a jar back – just for testing you understand. Completely unselfish!

I’ve posted a video/reel of the making onto our Instagram account and TikTok

Have fun

Jane x

Loving Great Food

24 Oct
Share:

Homemade Christmas Food Gifts

Homemade Christmas Mincemeat

For the best of mince pies!

Is there any gift more personal and pleasing, than one that has been created or made for you? Don’t go kidding yourself that it’s the easy option – it is definite not that, but it is certainly the most rewarding for the person making and the recipient.

During the next couple of months, I hope to come up with some ideas for you. I’ll go down the traditional route, but also some ideas that a little more quirky. Keep checking in for inspiration.

Making and gifting your own mincemeat for Christmas is a great way to start.  Traditionally festive, simple to make, but a little time consuming and the result are a million miles away from the commercial option. Although a shop bought might prove to be cheaper, there is a reason for that!  It is usually syrupy and so much sweeter. Homemade is all about the flavour!

I love making a homemade mincemeat, because there is no rule book!  I turn to my cupboards and raid any dried fruit that is left over.  In the past I’ve added dried fruits that you expect to find but also cherries, figs, prunes, dates  …. All to clear up left overs! it’s also nice to start the new year afresh with an empty shelf!

This is my recipe – it fills about 10 (300ml) jars which I use for gifts and a further l x litre jar, which Is for my own personal use.  I often use it to make mince pies which are also to gift.

I encourage you to mess around with the ingredients, and if I have any fountains of knowledge (top tips), I have included them in the method and notes below.

The Recipe

Ingredients list:

700g Raisins

500g Currants

500g Sultanas

200g Finely chopped mixed peel

150g Additional fruit – I used chopped, pitted prunes.

1kilo of  Bramley Apples – Washed.

500g Shredded Vegetable Suet (see ingredients notes)

300g Flaked Almonds

3 x tablespoons mixed spice

1x heaped teaspoon cinnamon

1 x teaspoon ground nutmeg

Grated rind and juice – 3 unwaxed lemons

Grated rind and juice – 4 unwaxed oranges

500g Dark soft brown (Muscovado) sugar (you can use more, but I think that there is enough sweetness in the fruit, but feel free to add more if that is more appealing).

10 tablespoons of Dark spiced rum (See Ingredients note)

Method

  • Pour the dried fruit into a large clean, ovenproof bowl
  • Add the almonds, spices and suet, as well as the fruit peel and juice
  • Core the apples and either chop into tiny cubes or grate, add to the bowl
  • Finally add the sugar and using a large spoon, stir all of the ingredients until well mixed
  • Cover and leave overnight for the flavours to start to mingle.
  • The following day preheat an oven to 100’c.  Give all of the ingredients in the bowl another stir, then cover the bowl with foil.  Place in the oven for about 4 hours. Your kitchen will smell wonderful as it starts to warm through. 
  • Remove from the oven and set the foil to one side.  Stir all of the ingredients, so that they are coated with the melted suet.  This will help to preserve the mincemeat as it wont begin to ferment.  I do this a couple of times as the mincemeat cools.
  • Wash & sterilise the jars and lids. Set aside to dry.  (I like to dry mine in the oven at 100’c ensuring they are completely sterilised).
  • When the mincemeat is almost cool add the rum or your chosen alcohol and stir through. 
  • Pack the mincemeat into the clean jars – trying to pack down and leave no air pockets.  Fill almost to the top and seal immediately.

Notes  

  • Label the jars, making sure that the ingredients are listed, particularly and allergens i.e.nuts! Add the date made – this mincemeat should store unopened for a year!
  • I choose to use a gluten free & vegan suet which is sold by Suma , I am sure your local deli’ or health food shop can order it in for you.
  • If you want to make gluten free mincemeat, make sure the alcohol you choose, is also “gluten free”.
  • I like to add rum, but you can use brandy, sherry …. Once again, it does tend to be what I have left in the cupboard.
  • Consider making mince pies instead of gifting the jars?  Present them in a lovely Christmas Cake Tin as a gift.  You can buy really effective gluten free pastry now, which is quite nice as a base and then top with a ground almond based crumble topping.  A thoughtful gift for a friend or family member on a coeliac diet.

MISSION STATEMENT:

Obviously, the most important thing for me when planning, making and putting together hampers for gifting at Christmas, to friends and family, is to add some love. Cheesy? Definitely – but when I create or cook a recipe I have to enjoy the process, not rush it, and invest some care and love as well as the time. I do absolutely believe that the food that you create with love will always taste better.

How many of us have created a meal in a rush, just not wanting to be there? It never tastes great does it? It is missing the care that food deserves. I am making it my mission to put love back into food!

Have a great time cooking!

Jane x

Loving Great Food.

22 Mar
Share:

Preserving Myrtle’s Kitchen

A Myrtles Update!

Happy Spring!


I don’t know about you, but I am feeling like I am coming out from a massively long hibernation. 

I am keen to share news with you – existing customers of Myrtle’s will already be in the loop having received an email, but for those not on our mailing list, here is my latest news about changes in the Myrtles Kitchen and exciting things to look forward to in the future. It’s all about Preserving Myrtle’s Kitchen!

Some of you will already be aware that I have been struggling with a bad back.  Not ideal for a cook! 

You will not know that I have been on a huge learning curve, exploring the topic of gut health. Fascinating and surprising!  I continue to learn so much!  This is another reason why I have been very quiet and taken a few months out to recuperate and educate myself.

This valuable time has also allowed me to re-evaluate Myrtle’s and the future, particularly now that I am in my 60th decade!!


Myrtle and Events


2024 events were punishing:  Unplanned cancellations, poor attendance numbers, bonkers weather…..It proved to be a peculiar and challenging year, but in the end it was my wretched back that sent me the clearest message that just may be it is time to slow down a bit?

With the wonderful Kirsty!

Having put so much time and money into repairing my back, it is time to put on my sensible BIG GIRL pants and put the brakes on attending events.  I am however, not quite up to cutting the cord yet, so will be doing a maximum of 6 events this year so that I can catch up with all my lovely customers who I really do value and honestly – I miss you and our catch ups!

The first event will be the St Michaels Hospice Garden Festival & Plant Fair -Friday 16th – 18th April.

St Michaels Hospice Plant Fair


I will keep you posted by email and social media, of the other events selected and hope to see you at one of them.

Myrtle’s Online

Myrtle’s Kitchen


One of the most stressful aspects of my life is trusting couriers with my product! 

January, I received only one online order for 2 jars and both were smashed before even reaching the customer.  Of course, I replaced the order but I think perhaps it was the universe sending me a message.

I will still be dropping (poor choice of words) batches of Myrtle’s Jams and chutney  into the website shop but not as regularly.  Of course, you will be the first to know when i do this and will have first dibs!

I have popped some links below for stock that is currently available to buy from the online shop.


Myrtle’s and The Future


I’m not over the hill yet and I do feel that I have so much to share with you!  With this in mind – I am returning to my roots and my passion, preserving. 

This is my thing and if I had my time again, I would have loved to have taught this skill which sadly seems to be disappearing.    I want to share my skill so will be posting recipes and videos on You tube and Social media.   Recipes will feature on the Myrtle’s blog which you can access on the website.  

I plan a return to Judging – a task that I have loved doing in the past and possibly who knows – maybe even some workshops?

Yes – if you squint, you will see me in the distance!

Finally and this is for the future, possibly some SUPPER CLUBS may happen?  I’ve spoken about doing them for years – perhaps it is time?  

So – exciting times are ahead. 

I really hope to catch up with you in the near future and share news about all of the exciting changes happening for Jane Raven & Myrtle’s Kitchen! 

In the meantime have a wonderful spring and enjoy all of the blossom!

Original Mango Chutney
Great Taste Lemon Myrtle & Rosemary Seasoning

Finally a massive thank you for you support during the last 15 years and I am really excited to see what the future holds for Myrtle’s Kitchen.

Loving Great Food!

Jane x

13 Mar
Share:

Myrtles MARMALADE Recipe

Marmalade Season, Jane’s Marmalade Recipe and Chat about Citrus Fruit

Welcome back to Myrtle’s and I really hope that you enjoy my Marmalade season chat.

If you are a newbie to marmalade, scroll down for my Seville Orange Marmalade recipe and why not give it a go? As you become more confident, you can swap in other fabulous citrus fruits and spices!

Or have you already jumped onto the “Marmalade Season Wagon”. This time of year traditionally sees such a fabulous choice of citrus fruits arriving on the green grocers shelves, tempting you. I am loving the blood oranges this year, although they don’t last long enough to make it to the marmalade making.

I say “season” but marmalade making is no longer restricted to the start of the year. Once upon a time it was when the citrus crops to arrive from countries with warmer climates. Now with all year around availability, the world is the Marmalade makers oyster!

Those that know me, know that I am one to experiment, and nothing is off bounds when it comes to marmalade! I’ve used just about every citrus fruit, spices and even Myrtles salts in my concoctions!

If you want to be inspired, I recommend following and engage with The National Marmalade Awards, hosted by Dalemain House in Cumbria.

The competition has just taken place for 2025 and I am SO blown away by the imagination of the entrants! Not only the diversity of ingredients, but the quality of the preserves produced!

National Marmalade Awards

We only have two marmalades in the Myrtle’s range. When they are available they get snapped up, so you need to be on the ball if you want to try one.

I love the finished result – but the making of marmalade? I cannot be considered the biggest fan of the process involved. I do everything by hand and OHHHH – that shredding of the peel! I know that there are handy tools available, but I have never found one that works for me. If you have discovered one, please share!!

Our first Myrtle’s marmalade was Lemon and Lime Marmalade. It is a two day making process to create a batch of this marmalade (about 15 jars). We soak the rind over night with bay leaves and lemongrass to intensify the flavour. It was our first entry into the prestigious marmalade making awards and we were thrilled when we were awarded a Silver Medal!!!! A real dance around the kitchen moment!

Lemon & Lime Marmalade
Myrtle’s award winning Lime and Lemon Marmalade

We were then approached by our friends at Liberty’s London, to create an orange marmalade with whisky for them. Myrtle’s had already created a Christmas Chutney for Liberty’s, as well as supplying our award winning Chuckleberry Jam which was available to buy on their shelves. Obviously we were not going to turn away a challenge like this and as RECIPE CREATOR I grabbed and I ran with it!

As you know, I am never one to compromise on flavour – so decided to use an English single malt whisky that they also stocked in Liberty’s, made in Norfolk. I am not a whisky fan, but even I love this Seville Orange and Clementine Marmalade with Whisky

Seville Orange & Whisky Marmalade
Myrtles Seville Orange Marmalade with Single Malt Whisky

As Liberty’s scaled back on their food range, customers still cried out for this marmalade and it remains a firm favourite and when stock is available, you will find it in our online shop.

Obviously I was thrilled to be awarded not only a double Great Taste Award, but a GOLD MEDAL at the Marmalade awards.

My Advice when making marmalade:

  1. PATIENCE! That illusive set can be tricky so allow time when you are making your marmalade. It is not something that you can rush, your marmalade will dictate the pace and will benefit from giving it the love.
  2. Unless you like a dark marmalade, do not be tempted to put a lid on the pan to help contain the heat. You will loose the glorious bright orange colour.

Recipe Time – Marmalade Season

Here is a good basic, foundation recipe to get you started and help you embrace marmalade season! But first, lets review the equipment that you will need to make your orange marmalade.

Equipment

  • 1 x heavy based large pan with lid and a preserving pan if you have one.
  • Long wooden spoon.
  • Sharp knife to shred peel.
  • A muslin square (optional)
  • A cooking temperature gauge or sugar thermometer (not the end of the world if you don’t have one)
  • Saucer and tea spoon.
  • Ladle and funnel
  • Jars and lids

JANE’S Seville Orange Marmalade Recipe

Enjoy this marmalade season and try Jane’s Seville Orange Marmalade recipe.

This recipe is inspired by Paddington Bears Favourite marmalade, and will make about 4.5 kilo of marmalade (10lb).  This will dependent upon how much boiling is needed to achieve a set.

Ingredients

  • 1.5 kilo / 3lb Seville Oranges
  • Juice of 2 lemons (If you are using frozen oranges, use 3 lemons, or if they are not juicy, add another) 
  • 2.5kilo/ 5.5 lb white sugar.

Place the oranges in a large saucepan and cover with water and then with a lid.

They will float.  Cover, bring to the boil and simmer until they are soft to touch. I turn mine over every now and again in the liquid. This can be done in advance of making the marmalade.

Allow to cool.  Strain the oranges, retaining the liquid – you will need it for your marmalade.

On a chopping board, halve the oranges, scoop out the pulp and pips and place into a sieve over a bowl.  The oranges will be juicy, so make sure that you capture it when you cut into the oranges.

Now shred the orange skin (including the pith), using a sharp knife,  to your required thickness.  Place the peel into a preserving pan or chosen cooking pot. 

Measure the juices that are sat under the sieve, and top up to 2 litres /3.5 pints with the retained cooking liquid. 

Add this to your peel along with the lemon juice. 

If you have a muslin square, wrap the contents of the sieve (the pulp and pips) into the square securely.  Add to the pan.

On the heat, bring the marmalade to a simmer for about 20 minutes.  You can now remove the muslin.

 If you are not confident that your peel is soft enough, give it a bit of time to soften.  Only when you are happy, add the sugar.

Stir continuously over a medium heat until the sugar is completely dissolved.  If you don’t do this, you will end up with crystals in your marmalade.

Rank up the heat and bring to a hearty boil. 

I wish that I could give you a golden number of minutes to boil, but I cannot.  It will be a minimum of 15 minutes, possibly 30 or longer.  (likely the latter).

The more marmalade you make, the more you will begin to recognise the signs that marmalade has reached setting point.  Setting point is reached when your mix has boiled in excess of 120’c 248’f.

This is where patience cuts in.  Keep a watchful eye, stir occasionally to make sure that the mix is not sticking to the base of your pan.  Do not put a lid on the pan. 

Sterilise your jars and lids and pop the jars into your oven to dry at 80’c.

Pop a saucer into the fridge to chill.

Okay – after 15/20 minutes of boiling, the marmalade will have reduced significantly.  Remove a small amount of the liquor and carefully place on the saucer.  Pop into the ‘fridge to chill for a couple of minutes.  Use the back of your index finger to push the marmalade liquor across the plate.  If it has formed a skin and starts to wrinkle.  You are likely to have a set marmalade. If not boil and try again.  Repeat until you have a set.

Do not panic if it takes a while, you have no way of knowing the amount of pectin in the pot, so take a deep breath

When set is achieved, get ready to pot.

If scum has formed on the surface of the marmalade, remove with a slotted spoon and throw away.

Take your pan off the heat and set to one side for ten minutes.  If you pot soon all of the fruit will rise to the surface in your jars.

I like to use a funnel and a ladle to fill the jars, some people use a jug, but be careful as the peel drops out of the jug.  Things can get a little sticky.   Fill to just below the top of your jar and seal with lids.

Happy marmalade making. 

Notes:

As you practice your marmalade making, consider warming the sugar before adding to the marmalade.  By adding it cold it brings down the temperature and thus, increases the cooking time.

Let me know if you have a go – send me a picture, i would love to see and hear about what you are making

Happy marmalade making

Jane x

9 Jan
Share:

Goodbye 2024 & hello tasty recipes!

It’s been great but I’m ready to welcome 2025!

How has it been for you?  I seem to have had challenges galore, personal and for Myrtles – but I’m still here and ready to make a fresh year a new opportunity.

2024 – George left for University and is embracing his music career – now playing drums for 2 bands. Obviously I love his enthusiasm and see great things in his future.  

Sadly no mega holiday this year, but we did sneak in our annual theatre trip to London when we visited the Kitkat Club to see Cabaret. Goose pimples… amazing, and definitely made my top 3, even if we did have to queue in the rain.  

Visit the KitKat Club

We also found a new front runner for our afternoon tea league table, Sketch. Wow factor!

Afternoon Tea at Sketch, London.

Welcoming Nugget

Our new, highly entertaining Poochon puppy.  Still not too sure how it happened. Millie, my BF English Springer, still is yet to forgive me.  Her eyes say it all.

I met some new fabulous new friends on a course I went on for Myrtles. organised by a new soul sister, Belinda, from Branded and Unstoppable.

Living in such a small family, friendship Is one of THE most important things to me.  My friends have been and continue to be there for me at the best and the worst of times and I will never be able to find the words to say how much I appreciate them all. Skipping back to the course, I was sat next to a really clever lady, Alexis, a nutritionist who runs The Prior Clinic. She is now helping me so much with a few health issues – highly recommended. I call that serendipity!

The Prior Clinic

Foodies Across the Pond

With my fabulous pal, Lisa in Seattle, US we published a further 52 newsletters full of recipes, hints, tips and chat. Find them all on Substack – there is a mass of fab’ recipes available for you to work from. 

Lisa has kindly offered to hold the fort for the next three months, so please support her and enjoy all of her wonderful recipes.

As an L.A Lady she sadly knows many that are being effected by the horrendous wild fires that are raging at the moment. My heart bleeds for all of those living with this spectre and Lisa’s attention is obviously focused on their welfare.

Foodies Across the Pond Newsletter

The Future

What does 2025 hold for Myrtles?  Unfortunately, I don’t have the answer yet.  I’ve made the humongous decision to take some time out for three months.  My health and my old croc’ of a back, have taken a bit of a battering in recent years, so this is going to be my priority.  To recover.  The time will offer the opportunity to plan my goals for 2025. 

I love …..

  • feeding people 
  • being creative 
  • helping & educating

So where I’ll be after months of re evaluating who knows? As soon as I know, you will know!  In the meantime, any online orders will be dispatched and I am sure that I will be popping up with the odd recipe or two.

I am a little late into January, but I wish you all the best for your year ahead.  

What ever is in store, I wish you fun & exciting adventures and I thank each and every one of you for your kindness and support during 2024. 

I popped an image into my stories on Instagram this week and you have asked for the recipe so here we go!

Jane’s Two in one Recipe: 

Day 1 -Aubergine & Pepper Parmigiana & Day 2 – Veggie’ Pie

Serves 2

A bestie gave me the new “Food for Life” by Tim Spector and the idea for this recipe was plucked from it.  I wanted to add a few more vegetables to it as just aubergine didn’t rock my world. Here is my version.

Recipe No 1 – Ingredients

  • 1 large aubergine – sliced lengthwise
  • 1 red pepper
  • 1 portobello mushroom
  • Olive Oil
  • Lemon Myrtle seasoning with thyme
  • Freshly ground black pepper
  • 1 medium onion – finely diced
  • 1 400g tin lentils in water
  • 1 400g tin chopped tomatoes
  • 2 cloves garlic (I managed to source some smoked garlic and it worked really well)
  • 1 chilli – finely chopped
  • 150g Parmesan cheese (I used a vegetarian option)
  • 1 ball mozzarella
  • Fresh basil leaves

Preparation:

I roasted the vegetables in advance, to make efficient use of oven space. Always make use of a switched on oven and fill it when you can. This is when planning your menu for the week is a useful habit to adopt

Method

Line a baking sheet or tin with parchment paper.

  • Place onto the paper, the slices of aubergine, the whole pepper and the mushroom.
  • Drizzle them all with some olive oil, sprinkle on the lemon myrtle seasoning and some black pepper.
  • Roast in an at 180’s oven for 25-30 minutes until the aubergine is going a golden brown, the mushroom cooked and the pepper skin charring.
  • When the pepper has cooled a little set aside until you are ready to cook the rest of the recipe.
  • Pop a glug of oil into a deep frying pan/wok and heat.  Fry the onion until translucent.
  • Grate in the garlic and add the lentils and water from the tin, and the tin of tomatoes.  Swill the tomato tin with some  water  (about a quarter) to get any remaining tomato juice out and add to the pan. 
  • Add the chopped chilli and bring to the boil, then simmer for 10 – 15 minutes until the mix starts to thicken. 
  • Meanwhile, slice the pepper and mushroom and lay with the aubergine, in an ovenproof serving dish.
  • Add 25g of the grated parmesan and 20g of basil leaves, into the tomato mix.  Stir and pour over the vegetables.  Shred the mozzarella ball and dot over the surface along with the remaining parmesan.
  • Cook in a preheated oven at 180’c for 30 minutes and cook until the cheese on the surface is bubbling and golden.  Top with more fresh basil leaves.
  • Serve with a fresh green salad on the side.

There will be enough to feed 4 – but I am using the left overs in my second recipe.

Recipe No 2 – Left Over’s Vegie Pie

Recipe No 2 – Ingredients

  • The left-overs from the parmigiana recipe above.
  • ½ sweet potato – peeled and cut into large chunks
  • 2 medium potatoes – washed and cut into large chunks.
  • 25g butter
  • Seasoning
  • Put the potatoes into cold water and bring to the boil and simmer until tender.

Method

Drain and allow any residue steam and moisture to be released from the pan.

Add the butter and allow to melt.  Mash to a creamy texture.

While the mash is being made, slice the remaining aubergine into small slices slices.

Put all of the sauce and vegetables into a pie dish to feed two people.  Top with the mash and level.

Cook in a preheated oven at 180’c until the sauce is bubbling and the potato is going crispy and golden on the top.

I hope you enjoy this recipe and happy eating!

Jane x

Great Taste Lemon Myrtle & Thyme Seasoning
1 Nov
Share:

AWARD WINNING ORANGE MARMALADE

I don’t mind admitting that I love the Myrtle’s orange marmalade. It is a recipe that I created for Liberty’s of London for their Christmas range. They no longer offer this range, but the marmalade was SO popular, I continue to make the occasional batch for our website.

Seville Orange & Whisky Marmalade

The recipe is busy busy!!! It not only contains the traditional Seville oranges, but Clementines and an English Single Malt Whisky which is made in Norfolk.

The English Whisky Company

There is always a BUT….

This is the definition of an “artisan product”, made completely by hand – it is a two day process and brace yourself….. each batch only makes 14 or 15 jars. This is why it is not always available, I think that I would quickly lose my marmalade and also my love for this preserve! It will usually land on the website when I have run out of my own supply!

It’s a Gold Medal Winner at the National Marmalade Awards (so proud!!!) and a Great Taste Award winner. It definitely has all of the credentials.

Scroll back or click below and you will find our recipe for Marmalade Sausages in a past blog that chats about the history of marmalade.

Marmalade Season and the Best Marmalade Recipes

Looking for ideas for what to do with that last bit in the jar?

When I used to do farmers markets, I would often make a selection of pastries and amongst these were my chocolate orange straws. A fabulous breakfast treat!!!

Chocolate Orange Straws

Chocolate Orange Straws

So simple to make and delicious to eat.

Ingredients

2 packs pre rolled puff pastry (butter rich if you can find some)

1 x cup dark chocolate chips

2 tablespoons of orange marmalade

1 egg – beaten

Instructions:

Pre heat your oven to 180’c/350’f

Lay one piece of pastry onto a lightly floured surface. Spread the marmalade over the pastry.

Scatter the chocolate chips evenly over the surface.

Carefully line up – the second piece of pastry with the first and press down to make a sandwich, so that the marmalade glues them together.

Glaze with the egg wash. If the egg is too thick, thin with a little milk.

Cut the pastry into straws – they can be as long or as short as big or as small as you want. I generally get 15 from it.

Have a non stick baking sheet ready to one side. Carefully pick up, twist them and place onto the baking sheet. Repeat with the remainder.

Touch up any spots of pastry that have no egg wash and bake.

They won’t take long. Depending upon the size, they should take about 8-10 minutes. Enjoy!!!

Jane xx

29 Oct
Share:

Homemade Baked Beans and Roasted Sausages

Serves 6

Obviously this does not have the scary theme going on, but if you are looking for something to serve up at Halloween or for Bonfire Night, home cooked baked beans are a revelation.

So delicious and easy to make. You can opt to use dried beans and soak them, or you can use pre-soaked and cooked tinned or in jars. This is a great way to use up a surplus of ripe tomatoes. The purist will remove the seeds & skin from the tomato – I blitz the whole tomato in a blender. You can buy ready prepared passata.

I would usually wash and drain the beans but I have chosen to use a brand “The Bold Bean Co” – the beans are set in bean stock, so everything was added to the bean pot. I was however guarded about the amount of salt I added.

This recipe freezes well, so if you don’t need the full quantity, batch freeze. Great for winter lunch boxes!!!

The Bold Bean Company

OBVIOUSLY – TO GO ALL SPOOKY – SERVE WITH A PILE OF CHEESY MONSTER MASH!!

Ingredients

  • Butchers pork sausages (large) 2 per person.
  • 500g/1lb haricot beans (white beans)
  • 1 onion, peeled and cut into quarters
  • 2 bay leaves
  • heaped teaspoon of dried thyme or a large bunch of fresh
  • 200g /8oz smoked bacon lardons
  • 150ml /6fl oz maple syrup
  • 1 tablespoon Dijon mustard
  • 400ml passata – sieved tomato (in the US look for tomato purée)
  • salt and freshly ground black pepper
  • Foodie Notes: For Chilli beans add 2 x finely chopped red chillies

Instructions

You can bake these beans in the oven at 150’c/300’f/gas 2, but I used the “high” setting on my slow cooker and cooked them for 4 hours.

Tip the beans into the chosen cooking pot – large oven safe pot if using the oven, or the pot of your slow cooker. Add the onion, bay leaves and thyme, the passata (tomato puree), mustard & maple syrup. Scatter the lardons over the top and season with salt and pepper. Swill out your tomato container with 150ml water and add to the pot.

Give the pot contents a gentle stir to combine the ingredients and cook for 4 hours, checking every now and again

If the sauce is cooking down too quickly add more water. When ready the beans should be coated with a lovely thick, but still runny, sauce. Check the seasoning. Leave on the “stay warm” setting of the slow cooker or reduce the temperature of your oven, while you cook the sausages to accompany the beans.

If you have used fresh thyme remove the stalks and the bay leaves before serving.

I serve mine rustic style. The cooked, roasted sausages join the beans in the cooking pot, which is taken to the table, with a pot full of creamy mash or baked potatoes and grated cheddar cheese. Perfect Monster Mash!

Check out our award winning, Lemon Myrtle Seasonings

If you don’t have a pot of our Lemon Myrtle seasoning, hand blended with Thyme, in your spices and herbs draw, here is the link to buy some.

Droitwich Brine Salt, Lemon Myrtle & Thyme
10 Oct
Share:

Stipetti Squash Risotto with Spinach and Crispy Sage

Stipetti Squash, makes a wonderfully creamy risotto and I have added Spinach for Iron and crispy sage for texture. Obviously we are in Autumn! We must be, because I am writing recipes for Squash and Marrows!

I know risotto is a bit laborious to make but it is simple and the end result is delicious!  Don’t skip the crispy sage leaves, they add so much flavour and I love the crunch.

A great recipe that is Vegetarian and Gluten Free

Serves 4 people

Ingredients

  • 1 x Stipetti Squash (substitute with another variety – it will be just as delicious)
  • Sprigs of fresh Sage – a handful.
  • Myrtle’s Thyme seasoning or fresh thyme & sea salt
  • Black Pepper
  • Vegetable oil
  • 1 medium onion – finely chopped
  • 250g /10oz Arborio Risotto rice
  • 500ml/1pint vegetable stock
  • 1 ½ teaspoons of dried sage
  • 1 teaspoon dried thyme
  • 2 cloves garlic
  • 2 handfuls of spinach
  • 70g/ 3oz vegetarian parmesan cheese – finely grated. Obviously swap for a vegan cheese if a vegan dish is needed).
  • Sage leaves

Instructions

Roast the squash in advance.  Warning the skin is TOUGH so take care splitting in half lengthwise – remove the seeds and lay flat into a roasting tray.

Sprinkle over a liberal amount of the Myrtle’s seasoning or some sea salt and thyme. A liberal grinding of black pepper.  Drizzle with oil and roast in an oven, either when cooking another meal or at 190’c/370’f   until the flesh is tender.  Allow to cool.  Scoop out the flesh of one of the halves and mash with the back of a fork or masher.  Set to one side. The second half can be removed, bagged and frozen for future use or turned into a soup.

Droitwich Brine Salt, Lemon Myrtle & Thyme

Heat some oil in a deep frying pan add the onion and sweat for about 5 minutes over medium heat, until soft.  Now add the risotto rice.  Turn it in the oil and allow to toast before the next stage. This will take about 3 minutes.

Now slowly and patiently add the stock.  It needs to be added in small quantities to allow the rice to absorb the liquid.  Do not drown the rice.  Stirring, repeat the process.  Depending on the rice you use, you may need to add some additional water.  You will notice the texture altering as you stir, and it will become unctuous and creamy. 

Grate in the cloves of garlic.  Add the herbs and a liberal grating of black pepper.

Stir in the spinach leaves.  Then half of the grated parmesan.  Stir.  Check the seasoning, we haven’t added any additional salt as the stock can sometimes prove to be salty.  Check and if you want to add any more salt and pepper, this is the time to do it.

Lower the heat while you prepare the sage.

Heat some oil (I used olive) in a small saucepan and when hot, add the fresh sage leaves.  (It may spit a little). Fry for a couple of minutes until crispy.  Remove to some absorbent paper.

Plate up the risotto, top with the remaining parmesan and finally the crispy sage leaves.

Notes

When ever I need roasted vegetables I always make full use of my oven space! Obviously the cost of energy, be it electricity of gas is not joke these days so I make full use of my oven once it’s on.

In this batch I have also included some butternut squash for a soup and (don’t laugh) some chicken for the dogs!

Where to buy a Stipetti Squash

An independent greengrocers or farmers market is likely have a Stipetti Squash or offer you something that is similar.

I’m on a bit of a mission to become an organic, waste free kitchen so bought mine from Riverford Organics.

Riverford Organics
27 Aug
Share:

Baked Eggs with Bacon Crumble and Parmesan

Two Recipes for you!

Dill & Lemon Myrtle

Baked Eggs were one of the very first things that I was taught to cook at school. In those days (way back yonder) it was called Home Economics!

Shocker alert – I took O’Level Home Economics. Yes I am that old!

I think that is why I am so fond of Baked Eggs and the memories. I love the versatility of the recipe. It is a great fridge raider!

Pancetta Crumb (Bacon Crumble)

What a find this is! Obviously versatile as you can use it on salads, soups main dishes, eggs for breakfast – the list is endless. Scattered over the top of a baked egg it’s delicious adding that salty kick!

In a dry saucepan, fry the pancetta (Parma ham or similar is absolutely fine to use) until dry & crispy. Transfer to absorbent paper and once cold, break down to a fine crumb. A pestle and mortar works a treat. I love using my Ninja Stackable chopper and store in the fridge in an air tight container.

Shout out! This is the perfect dish for your teenagers to eat when they come in starving from school! It may encourage them to start cooking? May be too much to ask to get them washing up though.

Make the pancetta crumb and set to one side. I recommend making extra and storing in the fridge.

Makes 4

Ingredients

4 free range eggs

2 slices of ham

25g/1oz butter

4 x tablespoons thick/double cream

Myrtle’s Kitchen dill seasoning

Freshly ground black pepper

Shavings of parmesan.

Preheat the oven to 200’c/400’f/Gas Mark 6

Instructions

Divide the butter and coat the insides of the ramekins well with it.  Finely shred the ham and pop some into the base of each ramekin. 

Carefully break the eggs, one into each ramekin and add 1 tablespoon of cream over each egg.  Season with salt and pepper.

Place on a baking sheet and place into the oven.  Check after 6 minutes.  If you like them soft, they may well be ready, leave for a further 3-4 minutes for hard yolks.

When you remove them from the oven, top with shavings of parmesan. The heat will start to soften the cheese.  Sprinkle on some pancetta crumb and serve while hot.

Foodies Notes:

Why not try chopped chives make a tasty topping. 

For a vegetarian option, some cooked asparagus spears in the base of a ramekin, and if you’re vegan substitute the parmesan for an alternative cheese.

To buy your pot of seasoning
Dill & Lemon Myrtle

Lemon Myrtle with Droitwich Brine Salt and Dill

Our GREAT TASTE award winning seasonings are so popular, and one of the most in demand is the one where we hand blend with the herb dill. Perfect for eggs, fish, chicken even popcorn!!!

Find out how you can get your pot of our dill seasoning and learn more about Lemon Myrtle, by hitting the button above.

1 Aug
Share:

Give me Lemons – I’ll make lemonade!

Obviously – nothing can beat homemade lemonade when the sunshine finally decides to arrive!

When I used to do some outside catering, my lemonade was always a firm favourite. Fortunately, it is so easy to make and can be changed up by introducing different fruits. I love a raspberry lemonade, but a bit of fresh ginger is lovely!

I posted this picture on social media this week and there was “BIG demand” for the recipes. As promised here it is.

Jane’s Homemade Lemonade

This recipe makes about 1 litre and is definitely on my “must make” list for summer.

Ingredients

4 organic, unwaxed lemons

150g caster sugar

Mint leaves

Instructions

Slice the lemons and put them all and any escaping juice into a stainless steel saucepan. Add to these 1.2l of water. Pour in the sugar and bring to the boil stirring to dissolve the sugar.

Remove from the heat and leave to infuse for 15/20 minutes. Strain the lemonade through a sieve into a serving jug or a bowl and leave to cool.

Serve with Ice cubes and mint leaves.

Keep any that you may have left, ready to go – chilled in the fridge

Enjoy

Jane x

PS Don’t forget that the BIG PICNIC chutney is being retired soon, it is too expensive to make now and therefore is making a fond farewell. Here is the link to bag your jar or jars!!!

Big Picnic Chutney