ART OF PRESERVING

Now everyone can master the art of preserving with this simple, essential guide. More than 100 delicious recipes show how to make the most of hedgerow-foraged bounty, allotment gluts and leftovers. With clear and comprehensive instructions for curing, drying, pickling and jellying, as well as recipes for all kinds of jams, chutneys, cordials, cheeses and butters - from classics like candied peel, onion marmalade, mango chutney and piccalilli to modern inventions such as Banana and Date Chutney, and Grapefruit and Elderflower Marmalade.