Jams, Sauces, Salad Dressing & more

Learning from the Older Generation One of the things I appreciate most about these conversations with Dad is discovering how people prepared and preserved food long before modern conveniences became part of everyday life.

A glimpse into the history behind marmalade... When I started making my own orange marmalade, I became curious about where it came from. Marmalade has a much older history, but orange marmalade became particularly associated with Dundee, Scotland, and Scottish confectioner Janet Keiller. Janet wasn't simply a home cook who stumbled across marmalade; she was an experienced confectioner and shopkeeper, making and selling cakes, sweets, jams, jellies and preserves from the famil

This is the sort of gravy I want alongside bangers and mash—rich, savoury and glossy, with plenty of soft onions running through it. There is nothing complicated about the ingredients, but the flavour comes from giving the onions enough time to slowly soften and caramelise before building the gravy around them. I use brown onions, butter, beef stock and Worcestershire sauce, with a little flour to bring everything together. The result is a proper homemade gravy with a deep s

My Bolognese is the kind of recipe that has evolved over years of home cooking. Made with beef, tomatoes, lentils, plenty of vegetables and fragrant herbs, it’s slowly simmered for three to four hours to develop a beautifully rich flavour. A Parmesan rind adds the finishing touch. Serve it simply with pasta, use it in lasagne with creamy Mornay sauce, or make a generous batch to freeze for another day.

I loved the extra hint of nutmeg in this sauce, it gave it a gentle warmth and added another layer of flavour without overpowering the cheese. Once the grated cheese was stirred through, the sauce became silky smooth, creamy and rich, but still light enough to spoon generously through a pasta bake. I used it in tonight’s lasagne and it was delicious. The creamy sauce worked so well between the layers of pasta and meat sauce, and the crispy layer on top was the evening hero.

This homemade Moroccan Seasoning is my simple way of keeping those exquisite flavours ready to use in the pantry. I love having a jar made up, because it turns something as simple as roast vegetables, chicken or potatoes into a much more interesting meal, without having to reach for half a dozen single spice jars every time.

Rich, fresh and bursting with flavour, it's one of those kitchen staples I always love having on hand. It's incredibly versatile. Toss it through freshly cooked pasta, spread it on a sandwich, serve it alongside grilled meats, or add it to a charcuterie board as a delicious dip.

Instead of peeling and chopping garlic every time I cook, I simply grab a spoonful straight from the fridge.

I use this sauce weekly, it cuts time dramatically because its cooked, and all the herbs have already been added. All it needs is heating, a mince meat of your choice (or no mince if preferred), you can use it when cooking pasta for school/work lunches, it will work great on your next batch of chicken parmigiana, the options are endless. Having a jar of this delicious sauce in the fridge, is a family staple and a cooking hack for the household chef.