Kitchen notebook
Notes from the pan: where the fruit came from, what went wrong, and why each batch tastes the way it does.
How a batch gets its number
Every jar has a batch number on the label. Here is what it tells you and why we bother.
Picking damsons on the 29th
Two trees, one ladder and a wet Sunday. Where batch 14 came from.
Why the chilli jam is burnt on purpose
The recipe went wrong once. We kept the wrong version.
Pickling is mostly patience
Most of the work in a jar of pickles happens after we have stopped touching it.
