Chilli jam is easy to make. It’s sweet and hot so whilst you wouldn’t have it on your toast for breakfast you might sneak some into a bacon and avocado sandwich. It’s great in a stir fry, in sandwiches with cream cheese, with cheese and crackers or as a swirl round salmon.
Use some latex gloves and deseed the peppers and chillies.
Remove as much of the skin from the peppers by cooking skin side up under a hot grill until they begin to blister and blacken then put them in a plastic bag. The steam will help the skin come off more easily.
That’s the hardest part done!
Blitz the peppers and chillies in a processor or blender along with 60ml of the vinegar until finely chopped.
Put the mixture in a large pan and add the remaining vinegar.
Bring to the boil, reduce the heat and simmer for 8 minutes.
Remove from the heat.
Add the sugar and stir until it is dissolved.
Return to the heat and boil for 5 -10 minutes until the mixture has thickened slightly.
Put into clean, warm jars and seal. Turn the jars upside down for 2 minutes.
This jam will improve if left for a month and will keep for up to a year.
I don’t know how the South American’s use these ingredients but this worked a treat ... and there’s no cooking involved!
Mix all these together. If you don’t have cucamelons (and let’s face it unless you pop down to Springvale garden you’re not likely to!), just add a little more cucumber.
I served it as a side dish to chargrilled chicken breast.
It is also great as a chunky dip with tortilla chips if you cut the ingredients into smaller pieces.
We grow great Mediterranean vegetables at Springvale and I have combined them to make this great bake. It is moreish! Serve with crusty bread or as an accompaniment to plain grilled meat.
It’s really good the next day too as the flavours develop.
This recipe worked brilliantly. The beauty is that you don’t need to remove the stalks. Ideal time saver when gardeners are so busy with harvesting, jamming and pickling.
This is a great favourite. I use the carrots, celery, onions, tomatoes, garlic and red chillies from Springvale. It’s got quite a kick so reduce the chillies if you prefer a milder soup. This makes a large pan full.
I generally use a pressure cooker which I can heartily recommend for soups. It saves loads of time.
It's great with garlic bread!
Eat hot or cold.
Try this with other grated vegetables too.
When cool either dust with icing sugar or for a richer cake spread with melted dark chocolate.
You can keep these in an airtight container for a couple of days. They will freeze for up to a month.
Thanks to the British Heart Foundation for this recipe.
You can also add a pinch of nutmeg or if you want to add meat...try small pieces of cooked ham or bacon.
Here’s our take on a traditional Greek recipe. Spinach is so easy to grow and so versatile. This is a tasty pie that can be eaten straight from the oven or cold. I sometimes make tiny pasties for parties.