What can be nicer than a gift of plum jam which has been carefully made by someone you know? Last week I was in London visiting my two brothers. As I left my older brother Martin's house, he pressed a jar of amber coloured mirabelle plum jam into my hand.
Read MoreHow to make historic ices
Strawberry ice cream with swan water ice I have slipped across the Yorkshire border into Nottinghamshire to spend a day at the School of Artisan Food on the beautiful, stately Welbeck Estate, near Worksop.
Read MorePanforte
My last post was a blog on how to make candied peel. The best use I know for this delicious ingredient is panforte - a nutty, spicy confection from Tuscany. This luxurious product might cost about £10 from a patisserie, for a small round wrapped in decorative paper and weighing 400g. If you make it yourself you will have a far superior product that can be divvied up into 30 or more pieces and cost half the price.
Read MoreCandied orange peel
Candied peel is a kitchen treasure but for the best taste you have to either make it yourself or buy it from - I don't know where? I once saw some glistening, amber peel in La Fromagerie, off Marylebone High Street in London, otherwise I have not seen good quality candied peel sold anywhere.
Read MoreBeetroot, apple & blackcurrant juice
Local blackcurrants are in the shops in the moment. If you feel like an afternoon in the fresh air you can pick your own at a fruit farm or you may be lucky enough to have a bush in your garden.
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