Jam must contain a certain percentage of fruit and sugar in order to be called jam. In Canada for instance fruit jam must have at least 45% fruit. In the EU it’s 35% for jam and 45% for extra jam. So what’s the remaining 55% if it’s not fruit? In most cases it’s a gelling … More Rhubarb and Apricot Jam
Tuberous chervil, also known as turnip chervil and bulbous chervil, is a forgotten vegetable. It was popular throughout continental Europe in the 19th century, but today it’s hard to find. Tuberous chervil is very tasty and easy to prepare. Its flavour will make you think of chestnuts, without a hint of bitterness. The ‘chervil’ in … More Oven Roasted Tuberous Chervil
The combination of rhubarb and strawberry is delicious. It’s sweet, sour, tangy and tart with a touch of bitterness. The seasons of rhubarb and strawberries overlap for only a few weeks (late spring, early summer) so don’t wait too long if you want to make jam or this dessert.The crumble brings warmth and depth to … More Rhubarb and Strawberry Crumble
Cook and Drink 