A quick recipe post for an Instagram follower. I hope you like this one @emmaloulalala – it’s great with a winter cheeseboard.
- 1 large cucumber
- 2 shallots, finely sliced
- 100ml cider vinegar
- 75g muscovado sugar
- 1 bay leaf
- ¼ tsp ground clove
- 1 tsp yellow mustard seeds
- ½ tsp ground turmeric
- ½ tsp coriander seeds
- ½ tsp kalonji (nigella) seeds
Sterilise a glass jar by washing it thoroughly and popping it into a hot oven for 10 minutes.
Slice the cucumber in half along its length and scrape out the seeds with a spoon, then finely slice. Place the cucumber in a colander and sprinkle with salt to draw out some of the moisture.
Mix the other ingredients together in a pan and bring to the boil, stirring until the sugar has dissolved. Take the mixture off the heat and add the cucumber.
Fill your jar, pop the lid on and allow it to cool down. Store your pickle in the fridge.
Apples going spare? We seem to always have a glut in our house, so I did a little thinking and made a batch of apple crisps as a snack for the children. These children are now addicted to them. Good job that they’re super-easy to make, healthy as, well, apples, and cheaper than a bag of deep fried salty potatoes.
It’s nearly Christmas, so a dusting of aromatic cinnamon seemed only appropriate.
- Core your apples (although this isn’t essential if you can be bothered picking out the pips).
- Slice them thinly using a mandolin or a food processor. I cut them to 2mm thick to get a crisp result. Any thicker and they become chewy.
- Lay the slices out on a baking sheet making sure they don’t overlap.
- Dust them with cinnamon powder.
- Bake at 110°C fan (120°C conventional oven) for 25 minutes.
- Flip them over and bake for a further 20 minutes or until they’re perfectly crisp.
The crisps will store for a few days in an airtight container if you can resist them…