Sun Dried Tomato Pesto

8 oz sun dried tomato in oil and a good splosh of the tomato oil

2 cloves garlic

30 or so basil leaves

1 or 2 chili pepper/s (optional and to taste)

Method

Pop the lot in the blender and wiz

'bloomin' marvelous sauce keeps for ages in a jar in the fridge and very versatile.. it's excellent with pasta, just dilute with a little of the pasta cooking water and add some parmesan cheese.. I spread it as a base on homemade pizza, use on crostini with a slice of cheese and lightly toasted or just spread on bread.. go for it

Crab apple jelly

This is a lovely preserve which can be spread on bread or used as an accompaniment for Sunday dinner type meals. mmmmm.


You will need
A large pan and either a jelly bag or a square of muslin

5lbs crab apples
Caster sugar

Rind of a lemon
Method
1. Place apples in a large pan and cover with water

2. Bring to the boil and simmer until pulped
3. Strain the juice through your muslin into a bowl. Don’t squeeze the bag or your jelly will be cloudy, rather, let it drip slowly, preferably overnight.
4. Weigh the juice then weigh an equal amount of sugar
5. Bring the juice to the boil add the sugar and lemon rind
6. Bring all back to the boil slowly to dissolve the sugar
7. Boil for one minute then test the set*

8. Cool slightly then transfer into sterilized jars
9. Leave to cool then seal tightly.

* To test the set drip a small amount of jelly on to a cold saucer and push with your finger if its ready it will wrinkle. If it doesn’t wrinkle boil for a little longer and try again

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