Preserve

There's nothing quite like homemade ice cream, especially when it's topped with a tart rhubarb compote made from scratch. The orange undertone matches both these dishes wonderfully

Make the most of the plentiful rhubarb season and enjoy it all year round with this easy rhubarb jam recipe. Pairs perfectly with pikelets or scones with whipped cream

If you’re lucky enough to have a quince tree, you’ll know it's a true autumn treasure. The fruit makes a gorgeously rosy and fragrant paste that's the perfect accompaniment for cheese and crackers

Nici Wickes' peach chutney recipe is simply sensational. This is delicious served with cold meats, cheese and crackers or even with a spicy Indian curry.

Hold on tight to this precious delicacy with its unique sweetness – it’s possibly too good to share. Recipes and styling by Fiona Hugues. Photography by Jani Shepherd. Gatherum Collectif.

Give your immune system a real boost with the beneficial bacteria in this delicious kefir yoghurt, from Lee Holmes' book, Heal Your Gut. Made without dairy using coconuts, it's natural fermentation process is great for digestion.

As soon as peppers become plentiful, Mum starts making this favourite relish. It’s an absolute treat to have with cold meats and cheese.

I never add sugar when bottling peaches (or other summer fruit) as they have enough natural sugar in them. By using the easy overflow method to preserve, they last just as well without the sugar. Buy a case online from one of the orchards in Central Otago, then set aside an hour or so in summer to preserve half a dozen jars.

I used to think plum jam was a bit ordinary so I started experimenting and came up with this stunning recipe. It’s loaded with lavish amounts of good-quality vanilla and now it’s one of my favourite jams to make... and eat!

Halfway between a jam and a chutney, I’ve been making this tomato and currant brew for years and it goes so well with a grilled cheese sandwich that I often call it dinner! While tomatoes are cheap and at their best, why not make a few jars for yourself and some to give to friends – they’ll thank you once they’ve tried it.