Condiment

Can be made four days ahead. Store in an airtight container at room temperature. Not suitable to freeze or microwave. Note

Ensure the rim of the jar is clean before twisting lid on tightly to seal the jar. Chutney will keep in a cool, dry place for up to 6 months. Chill once opened. Note

Rhubarb is available all year and is usually sold as 500g bunches, trimmed of tops, which makes about 3/4 cup of cooked rhubarb. 1 cup chopped raw rhubarb is about 125g. Note

Salads with pep, punch and panache by Julie Biuso

Fresh, Summery and packed full of beautiful flavours, this tasty avocado salad is topped with a zesty mojito dressing to create this wonderfully light lunch or dinner idea.

If you use spices quite often, an electric spice grinder is a time-saving investment. Note

To sterilise jars, wash them in hot, soapy water, rinse well and dry in a 100°C (80°C fan-forced) oven 10 minutes. Note

A sun-kissed curd by Sarah Bowman

The sauce must be very thick and rich. Note

makes 1 litre (4 cups) To test if jam has reached setting point, spoon a little onto a cold saucer and place in freezer for few minutes until cool. Run finger through jam. If surface wrinkles and jam stays in two separate portions, it’s ready. Store marmalade in a cool, dark place; refrigerate after opening. […]

Sweet, spicy and so tasty, this chutney will give your roasts, curries and even sandwiches a lift.

Save time and marinate sausages for 15 minutes. Note

Turn up the heat this winter with this spicy, warming dish by Julie Biuso

If necessary, thinly siice base of each cooked potato to sit flat. Soy cheese is sold in health food shops and some supermarkets. Make sure it’s dairy free. Note

Big flavour comes in small sizes

Look for these beans at health food stores and greengrocers. If unavailable, use canned chickpeas or kidney beans – no need to soak overnight or cook. Add finely chopped fresh chillies and coriander to salsa. Note

Use salsa as a filling for tortillas; add shredded lettuce. Note

You can use 1/3 cup chopped preserved lemon instead of peel. Use a combination of dried fruit, such as apples and apricots. You can use regular caster sugar instead of raw. Note

Budget tip: To turn into a main course, serve as a side with fish, meat or chicken. Make dip in a 4-cup serving bowl. Note

Polenta blini with beetroot dip

Before sealing jars containing hot mixture, use a skewer to release any trapped air bubbles. To sterilise jars: Wash jars and lids in hot soapy water, rinse in hot water, then dry in a low oven. Note

To test that jam gels: Place a teaspoon of marmalade on a cold saucer; place in freezer for 2 minutes. Run finger through marmalade. If surface wrinkles and jam separates, it’s ready. Note

To sterilise jars, wash jars in hot soapy water, rinse well and place upside-down on a wire rack to dry. Preheat oven to 160°C/140°C fan forced; heat clean jars in oven for 30 minutes. Carefully remove from oven; use immediately. Note

Preserving rose petals may sound odd, but no doubt it'll grow on you.

Veges won’t go to waste with this traditional recipe.

Whip up these gifts from the heart for a song in your home kitchen.

You can replace prepared pancakes with pancake mix; follow packet directions. Replace macadamias with walnuts or pecans. If you can’t find honey macadamias, use toasted macadamias. Note

Warm caster sugar by placing in baking tray in warm oven (160°C) for 2 minutes. Jamsetta is available from the baking aisle of any supermarket. To test if jam is set: Place a teaspoon of jam on a chilled saucer; cool. Push jam with a finger; if it wrinkles, it’s ready to bottle. Note

To reduce fat, arrange chicken on a baking tray and spray with oil. Bake in a moderate oven, 180°C, 20-25 minutes, or until golden and cooked through. Note

makes about 3 cups Test by spooning 1 teaspoon of marmalade onto a cold plate. Push with your fingertip and, if it wrinkles, it’s ready. If not, continue boiling until setting point is reached. Alternatively, if setting is taking too long, it may be that the fruit is slightly over- or under-ripe, affecting the amount […]

makes 4 cups Test for “gel” by placing some jam on a chilled plate. It’s ready if wrinkles form when touched. Sterilise jars in 150°C oven for 10-15 minutes. Note

Make fresh breadcrumbs with day-old bread. Simply whizz it in a food processor, or grate it. Note

Delicious soft and tender tofu patties with a light crispy outside served with Thai salsa makes the ideal healthy summer lunch or snack as they�re jam-packed with flavour.

The longer the turkey is marinated, the better the flavour will be. Note

An easy way to test when chutney is ready is to draw a line across the bottom of the pan with a wooden spoon, if the gap doesn’t fill up with excess liquid, the chutney is ready. Note

MAKES 5 CUPS This chutney is delicious with sausages and steaks. To make peeling tomatoes easy, first score base of tomatoes with a cross. Blanch in boiling water for 1 minute, then transfer to a bowl of chilled water. Remove from water; skin will peel off easily. Note

You need about 1/2 cup ciabatta bread chunks. Note

Replace chicken livers with duck livers, if available. Pate can be flavoured with orange liqueur and garnished with orange slices. Note

Add 1/4 teaspoon caster sugar to salsa, if a sweeter taste is desired. Note

MAKES ABOUT 3 CUPS Rhubarb is usually sold by the bunch, which is about 500g (trimmed of tops). This makes about 4 cups of raw chopped rhubarb, and 3/4 cup of cooked rhubarb. Use any leftover in a crumble, combined with pears or apples. Note

MAKES 4 CUPS This relish is a great way to use up leftover vegetables, and is also delicious with cauliflower, chopped green beans or tomatoes. Note

MAKES 1 CUP Note

A layer of foam will form on the surface during cooking of jams. Simply skim off with a metal spoon and discard. Note

Drained chick peas can be added. Okra is good in this dish when available. Note

Looking for an easy and delicious mid-week meal that the whole family will love and takes practically no time? Try these tasty beef and bean burritos topped with creamy guacamole.

Dusting fish pieces in flour before dipping them into batter helps the batter adhere to the fish batter. Note

To test if jam has reached setting point, place a spoonful of mixture on a cold saucer and freeze for 2 minutes. If it wrinkles when pushed with your fingertip, it’s ready. Save time slicing the fruit by using a food processor with a thin slicer attachment. Note

It only takes 30 minutes to cook this peach and ginger chutney, which has a nice bit of spice and heat.

To check for setting point, drop 1 teaspoon of jam onto a saucer that’s been chilled in the freezer. Cool to room temperature, then push jam with a fingertip. If the surface wrinkles, it’s ready to bottle. If not, cook longer. Note

Stir jam a little while cooking, to help prevent it from sticking. Sterilise jars easily by rinsing and baking in a moderate oven, 180°C, 10 minutes. Remove and cover with a clean tea towel. Note

Store preserved lemons in a cool, dark place for at least three weeks before using. Refrigerate after opening. To use, remove and discard pulp, squeeze juice from rind, rinse rind well, then slice according to recipe. Cinnamon sticks or chillies can be added to jar before sealing. Note

Home made preserves are so very simple to make, and there's so much pleasure to be had from eating jam you made yourself.

This granola mix makes a wonderful gift presented in cellophane bags tied with ribbon or in jars. Note

Reserve some cherry syrup and heat on medium, stirring for 3-4 minutes until thickened, then drizzle over cherries. Note

Make this simple, spicy homemade jam and use in stir-fries or serve on the side with your favourite barbecued meat

Mustard fruits are very easy to make and taste lovely with Christmas ham! Give your Christmas meal a variation this year by using this recipe

This is delicious as a filling in mini tart cases, served with scones, or drizzled over pavlova. Label and date the jars of butter before wrapping. Note

Grapefruit Marmalade and tea loaf

The great thing about this pineapple and citrus fruit marmalade is the celebration of so many delicious fruits in the one jar. The balance of different flavours is just perfect. Spread liberally on hot buttered toast.

This relish is sweet and tangy with a nice note of ginger. It's perfect for jarring up and handing out as a lovely gift to family and friends. Serve it with cold meats such as ham or pork.

Marmalade is really jam for grown-ups and our grapefruit and brandy marmalade is especially sophisticated. Spread it liberally on your hot buttered toast or scones for an elegant morning snack. Serve with tea for two.

This natural sweetness of this beetroot chutney is leavened with spices and cut with vinegar and lemon juice. We used Granny Smith apples in this recipe and they're the best variety to use by far.

Green tomatoes aren't a particular variety, they're simply unripe; they can be picked off the vine at any time. They don't taste very nice raw, but as the main ingredient in this relish, they are a taste sensation.

You'll know when this lemon and passionfruit marmalade is ready, because when you put a teaspoonful on a very cold plate (put it in the freezer for a few minutes) it will set, or 'jell'. Further boiling will make it thicker.

Raita is a traditional condiment from the subcontinent commonly served alongside curries. The coolness of the raita ingredients compliments the spice beautifully. It can also be served on its own, as a dip.

The beauty of homemade jams are that you can adjust the sweetness to your taste. The addition of the mandarin to this recipe adds a lovely citrus flavour. The jam will be ready when a teaspoon-full 'jells' when placed on a cold plate.

A jar filled with this mango and strawberry jam will make a delightful gift for family and friends. It also tastes delicious, so don't forget to keep a jar or two for yourself

Our pickled vegetables make a lovely and colourful gift for friends or family. We've used a variety of vegetables here, but you can experiment with your own combinations.