This is a lovely gift to give because it’s so delicious but also creative. Any jam will work in the recipe, and we recommend using anything you have on hand or half-used in the fridge. We are partial to marmalade, as it’s just the right acidity to serve with cheese....
This is our take on the classic rum ball, which seems to have all but disappeared over the years. The use of orange liqueur is really part of a trend toward using what you have on hand.
Chickens that are brined have a juicier texture and more flavourful meat.
Pulses may not be part of your daily diet, but that might be about to change, especially since the United Nations called 2016 the International Year of Pulses. Packed with protein, fibre, vitamins and minerals, pulses are easy to grow—even in our own gardens—and are versatile to cook with.
Musgrave runs the Copper Beech guest house there. She often spices up her homecooking with hints, accompaniments and condiments made from the native ingredients of Haidi Gwaii, foraged from the sea, meadows and forests nearby, or, more often as not, dropped on her doorstep by a grateful neighbour.
One of the best things about summer is the fresh ingredients that you can just pluck straight from the earth. But what is to come of the strawberries that have sat around a day or two too long or that linger at the end of the season after you have eaten berries daily? This refreshing Mexican drink uses those less-than-perfect fruits in a way that lets them shine.
We often think of leftovers as merely a second helping of something that is a day or two old (longer, in some cases!). But these recipes will get you thinking of leftovers as new ingredients. Here is a recipe to turn your post-holiday leftovers into exciting dishes that call for whatever you have on hand.