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Making jam isn’t just a kitchen task; it’s an art form, a slow, mindful ritual built on patience, commitment, and a deep respect for the ingredients. But before the fruit, before the sugar, before the gentle simmer that fills the house with sweetness, there’s something even more fundamental. It starts with the pan. Not any old pan pulled from the back of a cupboard. A jam pan needs soul. It needs history. It needs to be crafted with intention by people who care as much about the making as you care about the cooking. And that’s where this story begins....

 Medlar Magic at Greenwich Park Some days feel timeless, stitched together with history, community, and the scent of fruit simmering on the stove. Last week was one of those days. At Queen’s Anne Orchard in Greenwich Park, alongside the amazing volunteers and staff, we gathered medlars — those curious, ancient fruits — and turned them into something extraordinary.  From Orchard to Jelly Jar ! We made classic medlar jelly, a recipe that has been passed down for centuries. The fruit, once bletted (softened and sweetened by time), transforms from its comical “dog bottom” appearance into a silky, amber jelly. It’s...

CPRE Hampshire Celebrates Beauty of the Countryside with Countryside Day

Dear flavour seekers, As the garden danced through the seasons—from spring’s soft blush to summer’s wild crescendo—I found myself chasing ideas with my taste buds. Herbs, blossoms, and berries whispered possibilities, and I listened. Not wanting to keep those ideas to myself, I began infusing vinegars with foraged and garden-grown treasures. The result? A collection of vibrant, honest vinegars that elevate your dishes and awaken your senses. Inspired by the delicate balance and brightness of Japanese cuisine, these vinegars offer a fresh alternative to the heavy-handedness of traditional French dressings. They’re light, layered, and full of character—just like the garden...