... real apples. I love the hedgerow fruits too: blackberries, elderberries and sloes. While all these goodies are peifect to eat just they are, there is a versatility in autumnal produce which makes them usehil in all sorts of recipes. Jams, jellies and chutneys ...

... Consomme, Cream of Scottish Smoked Salmon, (all 425 g), Sliced Beetroot 340 g, Beetroot in Redcurrant Jelly 305 g Apricot Jam, Wild Blackberry Jelly, Scottish Raspberry Conserve, Blackcurrent Conserve, Luxury Thin Cut Seville Orange Marmalade (all 340 ...

... Consomme, Cream of Scottish Smoked Salmon, (all 425 g), Sliced Beetroot 340 g, Beetroot in Redcurrant Jelly 305 g, Apricot Jam, Wild Blackberry Jelly, Scottish Raspberry Conserve, Blackcurrent Conserve, Luxury Thin Cut Seville Orange Marmalade (all 340 ...

... quince, they have a similar, but less intense flavour, and can be used quite successfully for jams and jellies. Blackberries have been good thi the jelly making, keen cooks wil rest away their freezers, becai of the best fruits to freeze. Of coi gorgeous ...

... point is readied. This is mosteasily tested by patting a small amount of jelly tmto a very cold metal plate. Allow to cool, then draw your finger through the jelly. When ready, the jelly will wrinkle and divide into two halves. Pot into warmed jars and add ...

... black juicy berries providing one of our most abundant and much-loved wild foods. The evocative aroma of a simple bramble and apple crumble, one of autumn's great puddings, brings back happy childhood memories of bramble forays involving the whole family ...

... based on local raw materials. Rowan jelly is recommended for venison, gooseberry and mint for lamb, pear and rosemary for chicken, sloebeny for cold meats and curry and hawthorn for pork. Other jellies are based on apple and tarragon, dill, juniper, wild ...