Chocolate & Blackberry Spread

This recipe is inspired by the gloriumptious world of Roald Dahl. Who wouldn’t want to spend an afternoon exploring Willy Wonka’s marvellous chocolate factory? I’m fairly sure that he is responsible for the fact that chocolate is always on my brain! Ideally, this chocolate spread should be mixed by waterfall, but if you haven’t found…

Fig, Apple & Pear Chutney

This is hands-down my favourite Christmas chutney. If you’re going to make one chutney this year, make this one! My WONDEFULLY WARM-HEARTED FRIENDS at Under the Christmas Tree kindly published this recipe on their holly-jolly website. If you love Christmas, then Under the Christmas Tree is the place for you! It’s a wonderland of good-tidings, comfort…

Spiced Plum Chutney

It is the beginning of August. The temperature, a mean 36 degrees C. Most people in Zurich have battened down the hatches, their window-shutters clamped down in a vain attempt to preserve the cool air from the morning and fend away the beating afternoon sun. The rest have found solace in the lake, bobbing around…

Chocolate Raspberry Jam

I wanted to make some Raspberry Jam to go with scones. I’m no jam-maker – I just don’t make enough for it to be a part of my world. So, when I decided to try my hand at it, I wanted to keep things simple. To jam-specialists, this might not technically be the real deal,…

Rhubarb & Cranberry Chutney

Honestly, I used to be a little afraid of cooking with rhubarb. In my brain, I had filed it away along with gooseberries. All because of one bad childhood experience: a crumble that was short of sugar, which sent acidic tartness shooting through my back-teeth and up to my eyeballs. I decided there and then…

Fig, Apple & Ginger Chutney

The thing I love about Swiss supermarkets, is that they’re seasonal. Yes, it can be frustrating if you get a sudden craving in November for grilled asparagus. Frankly, unless you’re willing to scour the city or fork out at Fortnum & Mason’s, then you’re going to be out of luck. But, when the asparagus season…

Piccalilli

Piccalilli. In my book, a British staple. What else would you want on the side of a pork pie, or dolloped next to a hunk of cheddar, a slice of bread and an apple, but delightfully tangy Piccalilli. Impossible to get here in Switzerland and has earned me quite a few raised eyebrows when I…