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Preserves and pickle recipes

Preserves and

Fridge-pickled cucumber with whipped tzatziki

Preserves and

Roast Flavourburst stone fruit tray jam

50 minutes

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Asian recipes

Crunchy tsukemono (pickled brinjal)

Preserves and

Grilled raspberry-and-chia tray jam

20 minutes

Grilled raspberry-and-chia tray jam

Name: Tamarind pickled cucumbers
Prep time: 15 min
Cook time: PTM
Total time: 15 min
Yield: 6 servings
Cuisine: Side Servings
Ingredients: For the pickling liquid, mix: ,Woolworths sweet-and-sour pickling condiment bottle 1 x 250 ml,tamarind paste 3T,limes, juice 2,red chilli, crushed ½ ,Woolworths galangal powder 1t,garlic cloves, crushed 2,ginger cm piece, peeled and crushed 1 x 2cm,sesame oil 2T,baby radishes bunch 1,baby cucumbers punnet, peeled 1 x 350g

By Hannah Lewry

Serves Makes 1 small jar

Difficulty Easy

Prep Time 5 minutes, plus chilling time

Cooking Time 20 minutes

Ingredients

500 g fresh or frozen raspberries
1⁄3 cup maple syrup (or honey)
50 g chia seeds

Method

Arrange the raspberries on a baking tray, then drizzle over the maple syrup or honey. Place under the grill at 200°C for 15–20 minutes, or until juicy. Remove from the heat and set aside to cool.

Stir in the chia seeds and chill until set and jammy. Serve with scones or flapjacks.

Cook's note: An easy but impressive recipe that gives traditional raspberry jam a fresh twist thanks to the addition of chia seeds. Make this tangy jam the night before or even on the morning of a brunch gathering – it’s the perfect personal touch to add to shop-bought flapjacks or scones. For bonus points, make extra quantities and give your host a jar as a gift.

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This is a test recipe

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Grilled raspberry-and-chia tray jam

Grilled raspberry-and-chia tray jam

Ingredients

Method