Rhubarb Marmalade I first made this as a teenager, from rhubarb taken from my then girlfriend’s grandad’s allotment in Retford, which is now a car park.
Vegetarian “Haggis” Someone referred to this, unkindly I thought, as ‘vegetarian placenta’.
The Working Class Foodies collection A very good, ever growing collection of video recipes from a New York based brother and sister.
Finally, one of mine –
The commercial pickled mushrooms I’ve found in central/eastern european food stores (such as Babushka in Mansfield) have been disappointing. I don’t remember where I found the original basis for this recipe, but it is simple, adaptable and delicious.
Half pint cider vinegar
1 pint water
1 dessertspoon salt
1 teaspoon sugar
These quantities are variable, you need enough to cover the mushrooms you are pickling.
Bring to the boil then add –
black peppercorns, 5 or 6
grated rind of half a lemon
1 teaspoon black mustard seeds
3 or 4 cloves of crushed garlic
3 or 4 fresh, dried or pickled birds eye chillies (red or green, red is a nice colour contrast)
Simmer for 2 or 3 minutes
Add sliced mushrooms and simmer for a further 5 minutes.
Tip into a colander and leave to drain for a few minutes.
Pack into sterilised jars along with one each of the chillies and garlic cloves and cover with olive oil.
I make this whenever I spot cut price mushrooms on the market or in the supermarket. It should also work well with whole “fairy ring” mushrooms, although I have yet to try that.
In my experience, the jars keep for at least 2 months.
Lovely as an accompaniment, stirred into pasta/ pasta sauce or added to the toppings of home made pizza or even store bought pizza.
[Image from scorzonera’s fungi flickr set]