Monday 12 October 2020

On-line preserving and cooking class dates

My popular on-line "Zooming the Seasons" preserving courses, courtesy of Denman at home, have been on the go since early September. To date we have covered jelly, cheese, ferment, chutney, syrup, pickling, liqueur-making and jam-making and there are plenty more classes to come, this year and next.

Photos:top left: apple jelly with rosemary, apple and chilli jelly, apple, sage and mustard seed jelly and apple "cheese."
Centre: crab apples.Top right: La giardiniera, Italian vegetable antipasto and chilli jam.

Our next date is October 20th when the pumpkin will be under the knife. We will be adding orange to make marmalade and then moving away from the preserving pan. to make my first soup of the season; roasting the beast and then blitzing it to make some spicey autumnal soup.

The format of the sessions is simple, you book via the website, pay £5 and then you are sent the recipes. On the day you will log into Zoom (it is simple) and sit and watch me cook. I will answer your questions at the end. And by the way you don't have to be a WI member to join in.

This week, as Kelly (who provides the technical knowhow and a lot more) is on holiday, I am doing a bespoke "Zooming the Seasons" session for Wadsworth WI to celebrate a milestone anniversary. Due to Covid 19 restrictions they cannot plan a get togethe and it was decided to hold a virtual celebration with a class at the centre of it. I shall be making Tart Tatin (see below) and crab apple jelly. Please let me know if you would like to do something similar to celebrate a special event. 

You can email me at or visit my website

Up coming classes

October 27th 2020, 4pm Pumpkin

Pumpkin and orange jam:

A creamy yet tangy breakfast preserve, to ring the changes with your favourite marmalade

Triple ginger and pumpkin soup:

With the return of chilly mornings and evening, soup makes a welcome return on the menu


November 3rd 2020, 4pm – Long life Fruit

English apple chutney:

to serve with cheese, cold cuts, English breakfast, or a bacon sarnie

Pickled pears

for the cheeseboard and to add to stews, curries and tagines.


November 11th 2020, 4 pm – Onions

Balsamic pickled onions

To serve with an Italian antipasto of cured meats, with a cheese board or served into a sweet and sour casserole.

Red onion marmalade

For pates and terrines, goat’s cheese crostini or a toasted cheese sandwich


November 17th 2020, 4pm - Cooking ahead – Advanced Party

Confits of Duck

The simplest winter warming supper party main ever to have tucked up your sleeve this Christmas

Rillettes of Duck

Pot the confit and create an ever-ready starter or canape to keep in the fridge and serve to friends and family at the drop of a hat.



Tues 24th Nov 2020 @ 4pm – Edible gifts


Traditional Italian biscuits to serve with pudding wine, perfect to give as gifts


Hazelnut biscuits to serve with ice cream, mousses, fruit and other light desserts


Tues 1st Dec 2020 @ 4pm – Festive

Mincemeat – apple, pear, or japonica?

There is no finer mince pie than one filled with homemade mincemeat.

Mince pies and alternative fillings

Not everyone loves mincemeat (especially children) but it is easy to fill them with things they do like.

Mulled cider and an alcohol-free mulled apple

The perfect drinks for festive fun at a distance this Christmas




Friday 11th Dec 2020 @ 4pm Christmas extras to make ahead


Cranberry and orange relish

A quick-to-make and delicious alternative to Cranberry jelly…makes just 1 pot! Double up if you need more.


Red cabbage

A super standby that works, served hot or cold


Remoulard The perfect salad accompaniment to cold turkey and ham,  cured meats, smoked salmon, pies and pates.

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