Results tagged “preserving”

In partnership with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops. We cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You will learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small (max 8 people) and very hands-on. As well as your filled jars, there are recipes and guidance notes to take home.

At the Autumn workshops we will make (subject to produce availability):

Bottled roasted tomato passata

Hedgerow jelly

Chilli jam

Piccalilli

Pear, squash & date chutney

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See photos from previous Autumn Preserving workshops here and here.

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Dates: Friday 3rd October 2014, repeated Saturday 4th and Sunday 5th October

Time: 10am - 3pm

Location: London N5

Price: £80, or two for £144 (includes lunch with wine)

To book: email Anna Please read the booking terms & conditions before booking your place. Thank you.

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In partnership with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops.  We cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You'll learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small and very hands-on.  As well as your filled jars, there are recipes and guidance notes to take home.  

At the Spring workshops we will make:

Rhubarb, cranberry & anise chutney
Lebanese pickled beetroots & turnips
Spiced carrot jam
Proper pickled eggs
Bengal ginger & chilli chutney
Wild garlic pesto, if available

The exact menu may change slightly nearer the time when we know what produce the fields will be yielding!

“Thank you for a really inspiring and enjoyable day Spring Preserving.  It’s just amazing what was produced and it made for an excellent Mothering Sunday! The atmosphere was so good and you really create a great event.  I look forward to the next.”

“I greatly enjoyed the workshop.  I thought there was the right combination of instruction, hands on experience and nice people.  The lunch provided was delicious.”


Dates:  Saturday 28th April 2012, repeated Friday 27th and/or Sunday 29th according to demand

Time:  10am - 3pm

Location:  London N5

Price:  £70 (includes lunch with wine)

To book:  email Anna  Please read the booking terms & conditions before booking your place.  Thank you.

In partnership with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops.  We cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You'll learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small and very hands-on.  As well as your filled jars, there are recipes and guidance notes to take home.  

The February workshops will be a citrus extravaganza and include (subject to produce availability):

Seville orange marmalade
Moroccan preserved lemons
Grapefruit curd
Spiced pickled oranges
Blood orange & port jelly or Cumberland sauce

"Thanks again for such a brilliant day and for sharing your wonderful skills. I can't believe how much we made and how much I learned in your lovely kitchen!"

"The pace was just right- a good combination of a bit of the science behind preserving, a hands on approach to learning, and the opportunity to chat and discuss. I think the size of the class was ideal."

Dates:  Friday 3rd, repeated Saturday 4th February 2012

Time:  10am - 3pm

Location:  London N5

Price:  £70 (includes lunch with wine)

To book:  email Anna  Please read the booking terms & conditions before booking your place.  Thank you.

In association with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops.  I cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You will learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small (max 8 people) and very hands-on.  As well as your filled jars, there are recipes and guidance notes to take home.  

At the Late Autumn workshops we hope to make (subject to produce availability):

Quince cheese (membrillo)
Sage & garlic jelly
Balsamic pickled onions
Bottled pears in spiced red wine
Beetroot & ginger chutney

Dates:  Friday 11th November, repeated Saturday 12th and Sunday 13th November

Time:  10am - 3pm

Location:  London N5

Price:  £60 (includes light lunch)

To book:  email Anna  Please read the booking terms & conditions before booking your place.  Thank you.

In association with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops.  I cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You will learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small (max 8 people) and very hands-on.  As well as your filled jars, there are recipes and guidance notes to take home.  

At the Early Autumn workshops we hope to make (subject to produce availability):

Plum jam
Bottled roasted tomato passata
Hedgerow jelly
Piccalilli
Seasonal chutney
...and maybe raspberry or blackberry vinegar too.


Dates:  Friday 30th September, repeated Saturday 1st October, and Sunday 2nd October too if demand

Time:  10am - 3pm on Friday and Saturday  (11am - 4pm on Sunday)

Location:  London N5

Price:  £60 (includes light lunch)

To book:  email Anna  Please read the booking terms & conditions before booking your place.  Thank you.

In association with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops.  I cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You will learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small (max 8 people) and very hands-on.  As well as your filled jars, there are recipes and guidance notes to take home.  

At the June workshops we hope to make (subject to produce availability):

Strawberry & rhubarb jam
Spicy courgette chutney
Bread & butter pickles
Brandied bottled cherries
and more...

Dates:  Friday 24th, repeated Saturday 25th and Sunday 26th June 2011

Time:  10am - 3pm on Friday and Saturday; 11am - 4pm on Sunday

Location:  London N5

Price:  £60 (includes light lunch)

To book:  email Anna  Please read the booking terms & conditions before booking your place.  Thank you.

In association with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops.  I cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You will learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small (max 8 people) and very hands-on.  As well as your filled jars, there are recipes and guidance notes to take home.  

At the April workshops we hope to make (subject to produce availability):

Red onion marmalade
A hearty seasonal chutney
Persian carrot & almond jam
Spiced mixed pickles
Lemon squash

Dates:  Friday 1st, repeated Saturday 2nd and Sunday 3rd April 2011

Time:  10am - 3pm on Friday and Saturday; 11am - 4pm on Sunday

Location:  London N5

Price:  £60 (includes light lunch)

To book:  email Anna  Please read the booking terms & conditions before booking your place.  Thank you.

In association with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops.  I cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You will learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small (max 8 people) and very hands-on.  As well as your filled jars, there are recipes and guidance notes to take home.  

The February workshops will be a citrus extravaganza and include the likes of (subject to produce availability):

Seville orange marmalade
Moroccan preserved lemons
Grapefruit curd
Spiced pickled oranges
Cumberland sauce
Blood orange & port jelly

Dates:  Friday 11th, repeated Saturday 12th and Sunday 13th February 2011

Time:  10am - 3pm on Friday and Saturday; 11am - 4pm on Sunday

Location:  London N5

Price:  £60 (includes light lunch)

To book:  email Anna  Please read the booking terms & conditions before booking your place.  Thank you.

We will spend the day making six or so different festive gifts, such as miniature Christmas puddings, a warming wintry liqueur, a spicy chutney for cheese, cranberry and orange jelly, German Lebkuchen (gingerbread cookies), chocolate fudge and other candies. 

We’ll stop for a light lunch and keep ourselves going afterwards with glasses of Swedish glögg (mulled wine with a kick). 

By the end of the day you’ll have learned a range of techniques and tips for baking, confectionery and preserving, and have done all your Christmas shopping!  NB You’ll need to bring a big bag or box to carry home your edible gifts.


Date:   Saturday 27th November, repeated on Sunday 28th November

Time:  10am - 4pm

Location:  London N5 (Arsenal tube 2 mins walk)
 
Price:  £80.  Or £70 if you book two places.

To book:  Email Anna.

In association with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops.  I cover all the basics of preserving fruits and vegetables and together we make four or five you can take home.

You will learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small (max 8 people) and very hands-on.  As well as your filled jars, there are recipes and guidance notes to take home.  

The October workshops will include (subject to produce availability):

Herbed apple jelly
Squash & date chutney
Lemon curd
Bottled pears in red wine
Quince cheese (membrillo)


Dates:  Friday 22nd, repeated Saturday 23rd and Sunday 24th October 2010

Time:  10am - 3pm on Friday and Saturday; 11am - 4pm on Sunday

Location:  London N5

Price:  £60 (includes light lunch)

To book:  email Anna

In association with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops.  I cover all the basics of preserving fruits and vegetables and together we make four or five you can take home. 

You will learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more.  Class sizes are kept small (max 8 people) and very hands-on.  As well as your filled jars, there are recipes and guidance notes to take home.  

The September workshops will include (subject to produce availability):

Plum jam
Mixed pickles
Summer berry cordial
Raspberry vinegar
Roasted tomato passata


Dates:  Friday 3rd, repeated Saturday 4th September

Time:  10am - 3pm

Location:  London N5

Price:  £60 (includes light lunch)

To book:  email Anna

Together with Riverford Organic Vegetables, I am running a series of hands-on seasonal workshops on preserving fruit and vegetables.  The classes are ideal for beginners and cover all the basics of preserving.

Our June sessions will include:

Strawberry & rhubarb jam
Spicy courgette chutney
'Bread & butter' pickles
Bottled brandied cherries
Rhubarb cordial


There will be samples to taste and jars and recipes to take home.

Dates:  Friday 25th, repeated Saturday 26th June 2010

Time:  10am - 3pm

Location:  London N5

Price:  £60 (includes light lunch)

To book:  email Paul Jardine at Riverford Camden & Islington

Lacto-fermenting is another way of pickling.  Instead of using vinegar, you use a salt solution and wait for some special (naturally existing) bacteria to work their magic.  The gherkins retain more of their vitamins and there are other health benefits too.  More importantly, they don’t have that overpowering vinegary tang and taste delicious.

Here’s the science bit:  The salt solution favours the proliferation of lactic acid bacteria.  These bacteria (of which there are many species) ferment carbohydrates into lactic acid, carbon dioxide and other organic acids without the need for oxygen.  This turns the solution acidic and replaces the air at the top of the jar with carbon dioxide gas.  So, other (unwanted) bacteria will now not be able to reproduce. 

American recipe books will contain warnings, or not include this method of preserving at all.  But this kind of fermentation has been used across the world for centuries.  We came across plenty of food preserved this way on our culinary travels in 2008:  In Poland we loved the big barrels of gherkins and cabbage (ie sauerkraut); in Turkey we ate and drank yoghurt with everything we could; in Morocco our chicken tagines came with preserved lemons; in Mali we drank lots of millet beer; and in Ghana we filled up on fufu (fermented cassava and unripe plantain, pounded to a sticky stodge).

Together with Riverford Organic Vegetables, I am running a series of hands-on seasonal workshops on preserving fruit and vegetables.  The classes will be ideal for beginners and will cover all the basics of preserving.

Our March sessions will include:

Lacto-fermented Moroccan preserved lemons
Pickled beetroot with horseradish
Orange marmalade
Spicy carrot chutney
Grapefruit curd

There will samples to taste and jars and recipes to take home.

Dates:  Saturday 6th, repeated Saturday 13th March 2010

Time:  10am - 3pm

Location:  London N5

Price:  £50 (includes light lunch)

To book:  email Paul Jardine at Riverford Camden & Islington
 

In September, Anna will be helping teach cooking classes at Greshornish House Hotel on the beautiful Isle of Skye, Scotland, as part of Scottish Food Fortnight.  Join her and local chefs for a week of foraging, cooking, preserving, baking, drinking and feasting.

You can download the 2009 brochure (including a full timetable and price list) here.  The programme in 2010 will be similar.