Rowan Bishop Food Writer

Super quick, delicious and cheap to make - what more can you ask for? CARROT SOUP WITH A TOUCH OF THAI

This is a great go-to recipe; delicious, quick to make and one where the result is so much more than the sum of its parts. Thai flavours are warmed by a hint of star anise, and the garnish of roasted peanuts and fresh coriander complement the flavour and texture of this soup perfectly.
Serves 6 -8
Freezes well.

3 Tbsp coconut or neutral oil
2 onions, preferably red, peeled and sliced
1 Tbsp peeled and finely chopped ginger
1 Tbsp Thai red curry paste
3 ½ cups stock or water plus 1 Tbsp instant stock
1 kg carrots, peeled and roughly chopped
1 Tbsp brown sugar
2 star anise
½ cup coconut cream
1 tsp salt or to taste
Freshly gound black pepper
1 cup roasted, salted peanuts, chopped
Fresh coriander, chopped
1 red chilli, finely sliced on diagonal

Heat the oil in a large saucepan.
Sauté the onions and ginger until lightly caramelised.
Stir in the Thai red curry paste and saute until fragrant.
Stir in the stock, carrots, brown sugar, star anise, coconut cream and salt and pepper. Cover and simmer for about 30 minutes or until the carrots are very soft.
Discard the star anise and transfer the soup to processor. Puree in two lots until very smooth.
Ladle into heated bowls . Garnish each bowl with equal quantities of the roasted peanuts, coriander and a few slices of chilli.

I've really been enjoying Okonomiyaki recently, in several different iterations. We've had it both vegetarian or with seafood added, and it's delicious in any form. Increase the cabbage/herbs if making it with no additions. Whatever you do, don't forget sauces.

Okonomiyaki

Serves 2 – or 4 if served with steam buns/ bok choy etc.
Serve with Nam Jim sauce, plus soy and also a chilli sauce if wished.
Note: Mussels or prawns are optional (but mussels especially are delicious!). Firm tofu is also an option.

¼ small cabbage, finely shredded
2 spring onions, chopped finely or 3 Tbsp finely chopped red onion
¼ cup finely chopped parsley leaves
¼ cup chopped coriander or basil
2/3 cup plain flour
½ tsp baking powder
1 egg, lightly beaten
180ml stock or water plus 1 tsp dashi (Japanese granulated fish stock)
1 cup lightly steamed mussels, shelled and chopped or small cooked & peeled prawn tails (defrosted)
1 Tbsp light soy sauce
1 tsp mirin
pinch salt and freshly ground pepper
3 Tbsp neutral oil

Mix all ingredients except the seafood if using, soy sauce, mirin, salt, pepper and oil. Cover and refrigerate for one hour.
Stir in the mussels/prawns if using, soy sauce and mirin, salt & pepper to taste.
Heat oil in a wide, non -stick fry pan over a medium-high heat.
Pour the mix into the frypan and spread out.
Cook for 2-3 minutes or until the bottom is nicely browned. While it is cooking, cut into four segments.
Flip each of the four segments over and cook until golden brown on the underside.
Serve hot, with Nam Jim sauce, soy sauce and a chilli sauce if wished.

Nam Jim Dipping Sauce

Note: ¼ cup finely chopped roasted cashews or peanuts may be added if wished

3 Tbsp brown sugar
3 Tbsp lime juice
3 Tbsp fish sauce (nam pla)
1 red chilli, minced (or to taste)
1 Tbsp peeled and minced fresh ginger
Chopped coriander ( or mint/Vietnamese mint)

Combine all ingredients. Keeps in ‘frig up to 10 days.

I do like fruit pastes for cheese boards and am finding goat's cheese in particular irresistible at the moment. I've made quince paste - a perennial favourite - and have been loving crab apple paste with black pepper - just divine with creamy cheeses - or any cheese, come to think of it.Photo shows crab apple jelly also.

Crab Apple Paste with Black Pepper

These make lovely gifts that people really appreciate. Try a little of this on a cracker topped with goat’s cheese for something amazing.

1 ½ kg red crab apples, washed and quartered
1 ½ cups red wine
1 ½ cups water
1 Tbsp whole black peppercorns
1 tsp New York grind or freshly ground black pepper
Pinch chilli flakes
Sugar

Place the washed and quartered crab apples into a large saucepan with the wine, water , peppercorns, pepper and chilli flakes over a medium-high heat, covered. Simmer for 35-40 minutes.
Place a fine-meshed sieve over a large bowl and push through as much puree as possible with a wooden spoon. Discard the solids.
Measure the puree in cup measures and transfer to a large non-stick frypan. Stir in 1 cup sugar for every cup of puree.
Cook over a medium heat, stirring frequently for about 45 minutes or until very thick and the spoon leaves wide tracks through the mixture.
Meanwhile, place a square of baking paper in the bottom of 6-8 ceramic ramekins.
Pour the hot paste into the ramekins and cool. Slide a knife around the inside of each ramekin and turn out the paste. Wrap each in waxed paper or cling wrap and place in a refrigerator-suitable container with a lid.

Lockdown is so much more bearable with a delivery from Cranky Goat specialty cheeses- a favourite of our 2 year old granddaughter (and all the rest of us, needless to say). So exciting - which one to start with? Try next? Finish with? As good as anything we've ever tasted in France

A simple Thai green mussel & noodle curry is perfect for cooler nights. Steam the mussels, reserving the stock and discarding the mussel shells. Saute Thai green curry paste in a little oil with fresh ginger, stir in the stock and some coconut cream (about half a tin to 3-4 cups stock). I've never bought frozen stir-fry veges before have now so added some of those and some baby spinach leaves (or frozen chopped spinach). Stir in a little palm or brown sugar if wished. Cook thin noodles and divide between bowls. Stir in the mussel meat and some fish sauce to taste, heat through then pour over the noodles. Garnish with choice(s) of fresh coriander, mint or Vietamese mint, mung bean sprouts, fried shallots, chopped roasted salted peanuts

Just in case some of you haven't ever tried steamed lotus leaf buns (bao), they're well worth trying. They taste a bit like steamed pork buns but you get to choose the filling. Delicious! They're so versatile for both vegetarians and meat eaters - can be filled with roast duck and hoi sin with salad, roast pork belly, marinated tofu with peanut sauce, chicken strips, haloumi etc. Apologies for the not-at- all professional styling and photos, but ours last night were filled with a small (in my case) amount of roast duck strips, hoi sin and roasted cherry chutney, finely shredded coleslaw with Kewpie deep-roasted sesame mayo, kimchi, fresh coriander, rocket and shredded carrot. Yum!

It's so great to meet people like Paolo through a passion for healthy food and a love of cooking, sometimes it's quite surreal. I randomly phoned a lady who clips dogs here last week, and she asked if I was the food writer as she also has some of my books - turns out she is growing 1800 walnut trees just down the road (5 km away). So of course when I get Louie clipped in a month's time I'm also going to be picking up some delicious, fresh walnuts!

Okay, so we need our windows cleaned (new house, big glass doors and windows)so we call Wanaka Window Cleaning and Paolo turns up with a helper. We get talking, and turns out he knows my books and was a chef for 20 years, now has a wonderful garden in Hawea which provides loads of produce. He eats mainly vegetarian and organic, dries lots of herbs and fruit/veg as well as uses them fresh, of course. I now have a whole new respect for dried Greek oregano, Savoury, Khmeli Suneli spice mix (which I hadn't heard of before). Paolo also gave us a pile of his white-fleshed peaches - so I used some of them to make a batch of peach, ginger & walnut chutney (based on my pear version). Russ loved it so much he got through a whole jar in one day!!! Had to make some of my super-easy no -knead bread to go with it as well. .No Knead Everyday Bread

This healthy, satisfying bread does not require kneading. Delicious and versatile, it takes only minutes to mix.
It’s also a great addition to the weekend or holiday repertoire, as it can be prepared the night before needed, covered with cling wrap and placed in the ‘frig overnight for its first rising. Then transfer to prepared tins as outlined below. If the dough has been refrigerated, allow two hours for the dough to rise, as it needs to return to room temperature.
Makes two loaves.
Freezes well.
In cool weather, mix the flours, oats and sunflower seeds in a large bowl. Microwave on high for 30 seconds to warm the dry ingredients and hasten the rising process.

4 cups strong (high grade) flour
1 cup wholemeal flour
1 cup rolled oats
1 cup sunflower seeds
1 Tbsp yeast granules
1 Tbsp salt
1Tbsp pomegranate molasses*
3 ¼ cups lukewarm water
3 Tbsp oil
¼ cup pumpkin seeds (optional)

Combine all the dry ingredients together in a large non-metallic bowl or basin.
Stir in the pomegranate molasses, water and oil.
Cover with a clean tea towel or cloth and leave to rise in a warm, draught free place for one hour or until doubled in size.
Spray or grease two loaf tins.
Scoop the dough out evenly between the two prepared loaf tins. Use a spatula to shape into the tins, as the dough is a little sticky.
Evenly sprinkle the pumpkin seeds over the top if using, and leave to rise in a warm draught free place for a further hour or until doubled in size.
Pre heat the oven to 190 C.
Bake for 45 minutes or until the bread sounds hollow when tapped.
* If pomegranate molasses is not available, substitute liquid honey or warmed molasses.

I did grow a lot of seedling tomato plants this year, but still couldn't resist buying this heritage one because of its name - 'Ruby'. Also the name of my grandmother and our 2 year old grand daughter. Not only that but it's delicious. .

How wonderful to have a son who is a hunter/gatherer - and who shares with us! Two nights ago we enjoyed a large crayfish tail, plastered with green peppercorn butter and roasted at 250 C for 10-12 minutes. Obviously, we loved it! Last night was fresh trout, oiled and seasoned inside and out, stuffed with lemon, fresh thyme and oregano then barbecued 6-7 minutes each side. Heaven!

Last January I posted photos of my pickled cherries, which are truly delicious with soft cheeses, meats, breads etc or just as an addition to antipasto (or a nibble anytime). I'm enjoying the last of those cherries now, so can report that they last 3-4 months unrefrigerated in a cool dark place or at least a year refrigerated. They really are very good, so as it's that time of year again, here is the recipe

Pickled Cherries (recipe can be halved)

Note – this recipe is designed to not require sealing. The cherries are not heated at all so they retain their texture. Keep any left over vinegar for salad dressings – delicious.

1.5 kg cherries (I prefer dark)
5 cups apple cider vinegar
2 ½ cups sugar
½ Tbsp whole allspice
4 cardamom pods, lightly crushed with the side of a knife to expose the seeds
2 x 5m cinnamon sticks
1 cup water

Wash the cherries but leave stems on. Soak the washed cherries overnight, covered, in the vinegar.
Next day, strain the vinegar off the cherries, into a saucepan. Return the cherries to the bowl and cover. Add the remaining ingredients to the vinegar and bring to the boil. Simmer for 10 minutes, then cool completely. Pour the cooled liquid back over the cherries and cover. Stand for 3 days, then drain the liquid off again, bring to the boil for 1 minute, then cool completely. Sieve the liquid and discard spices.
Meanwhile, transfer the cherries to sterile jars or containers with tight fitting lids. Pack loosely.
Pour over the cooled liquid once more and place lids on

I have one big regret not going with Russ to walk 800km on the Puy Way this year - the food! Last night it was salmon entree, and as you can see, the main was duck followed by creme brulee and of course a platter of exquisite cheeses. The Occitanie region in south-west France is arguably the food capital of France, and often the very best food is to be found in the least inspiring of restaurants/hotels. He's half way now, will finish at St Jean Pied de Porte, where we started walking the Camino Santiago de Compostella across northern Spain two years ago .

Rowan Bishop Food Writer updated their phone number.

Mushroom season again - yay! So far have collected ordinary flats, horse mushrooms and these gorgeous porcini/bolete/ceps (different names, same funghi). Soups, pasta, omelettes. . . life doesn't get too much better

Just used my apple (or feijoa) coconut cake recipe from 'Vegetarian Kitchen' , substituting fresh ripe apricots for the apple, and it was truly delicious. The apricots also gave it a lovely golden colour - feeling very pleased with myself. .

So much for my resolution not to make pickles or chutneys as we've moved house three !!! times this last year. However, someone in our household couldn't resist the wonderful Central Otago cherries (or apricots, nectarines, peaches or any of the stone fruit really) - so now our pantry shelves are lined with pickled cherries, roasted cherry chutney, 'just' apricot jam and much much more . .

Quite pleased with this paella, holds up quite well compared to the ones we tasted in Spain, and even managed to get a 'crust' (socarrat) on the bottom . .

Mmmmm Mushroom Soup

Apart from the simple pleasures of foraging, gathering field mushrooms with this creamy, lightly spiced soup in mind is a treat to look forward to every Autumn. Field mushrooms give it a particularly wonderful flavour, although it’s also very very good made from cultivated mushrooms, either buttons or portobello. The chilli provides the perfect spark but the spices don’t overpower; this is truly a soup to remember and is also quick and straightforward to make.
If using field mushrooms that have been rained on, they may be lightly waterlogged, in which case less milk will be needed – about four cups should be fine.*

120g butter
2 large cloves garlic, peeled & chopped finely
1 tsp ground cumin
1 Tbsp ground coriander
1 tsp paprika
½ tsp smoked paprika
½ tsp chilli powder
700g mushrooms, sliced thinly
¼ cup plain flour
4-5 cups milk *
1 ½ tsp salt or to taste & lots of freshly ground black pepper
Flat leaf parsley, chopped, for garnish.

Melt the butter over a low heat in a large, heavy based saucepan.
Sauté the garlic until fragrant, then stir in the cumin, coriander, paprika, smoked paprika and chilli powder. Saute for 2-3 minutes, then turn up the heat and stir in the prepared mushrooms.
Saute until soft and moisture is released, 5-10 minutes.
Stir in the flour and cook, bubbling, for a few minutes, stirring. Add a little more butter or oil if needed, as this step is important to cook the flour.
Stir in half the milk, stirring constantly, and bring to simmer point before adding the remainder of the milk and bringing to simmer point again. Don’t boil.
Stir in the salt and pepper.
Pour into heated bowls and garnish with chopped flat leaf parsley.

It's that time of year again, and forage heaven. Apples, pears, plums and of course mushrooms. Last weekend Una and I picked 10kg in 15 minutes, such fun. Oh, we had my mushroom hound with us too, but to be honest we didn't really need her. . This year I'm going after not only field mushrooms but also porcini when they appear.

Red currants must be my favourite fruit of all - as for raiding the gooseberry patch - that goes way back too!

Curries - who doesn't love them? And anyone who says that vegetarian curries are bland, boring or stodgy are just plain wrong! Photos below are of Cauliflower & Almond (more gutsy than my original), Moroccan Eggplant and Okra curries.
Cauliflower & Almond Curry
3 –4 Tbsp oil
1 small onion, peeled and sliced
2 tsp minced ginger
2 tsp crushed garlic
2 tsp each ground coriander, cumin seeds and turmeric
¾ - 1 tsp chilli powder
2 tsp garum masala
1½ cups water
¼ cup ground almonds
1 ½ cups coconut cream
1 tsp salt or to taste and freshly ground pepper
1 Tbsp tamarind concentrate
1 Tbsp tomato paste
200g small waxy potatoes, unpeeled but cut into 2 cm dice
350g cauliflower, sliced into bite sized pieces
fresh coriander, chopped, for garnish

Heat the oil in a heavy based saucepan over a low heat. Sauté the onion slowly until it softens, stir in the ginger and garlic and sauté for another few minutes.
Stir in the coriander, cumin seeds, turmeric, chilli powder and garum masala. Sauté 2-3 minutes, then stir in the water and ground almonds, followed by the coconut cream, salt and pepper, tamarind concentrate and tomato paste.
Bring to simmer point and cook gently, covered, for 12-15 minutes, until the potato is just tender.
Stir in the prepared cauliflorets and simmer uncovered for another 10 minutes, or until the cauliflower is tender.
Remove from the heat and serve on rice, garnished with fresh coriander, as a stand-alone meal or with other curries.

Great to be back in a kitchen, even if it is a little restricted on a boat. French markets are such a joy to visit . I've discovered white eggplants; they have to be peeled and the flesh is denser and slightly sweeter than the purple varieties, but otherwise they can be cooked as usual. We've been enjoying all the lovely varieties of mushrooms - pleurotte, girolle any of them really. Last night's dinner was spaghetti with a mix of brown and oyster mushrooms sauteed in butter and olive oil with lots of garlic and garnished with Roqueforte and parsley - yum.
Of course Roqueforte is so cheap here, and we love tinned artichoke hearts halved and stuffed with it. Drizzle a little balsamic cream over if you like and serve as an appetizer...

So tempted to buy a 46 cm paella pan in Porto yesterday, but finally resisted after considering the logistics of getting it home! So unlike me..
Am desperate to get into a kitchen again after 6 weeks of absence and so many new ideas to trial - canal boat for the next couple of weeks in southern France will give me an opportunity though - and I have Una as the most accomplished sous chef (truth is we'll take turns at the stove) - looking forward to it!
Pics show fresh anchovies, tapas, oyster tasting with white wine 'pearls', little green peppers, grilled - delicious!

Loving Spanish food, especially when some of the best comes from the most unlikely places - such as a delicious seafood soup from a truck stop!
Or a goat's cheese salad with tomato jam, drizzled with balsamic creme and extra virgin olive oil. .
Only thing is that after 29 days (and 9 still to go) we are missing the variety of cuisines we normally indulge in when cooking at home - very little Asian influence here! (I hadten to add this is not a complaint, just an observation).

How about tempura battered vegetables with romescu sauce and a truly delicious pizza with chilled Spanish white wine for lunch? ( Not really pilgrim fare I know. .) And did I mention the tapas in the pinxos street in Pamplona? Not to mention pulpo done in a hundred different ways - all delicious. ..

There's something about walking, devouring the sights, smells and tastes of the countryside, villages and cities you come to. I'm so glad I haven't missed out on this experience of the Camino Santiago de Compostella across northern Spain. We've met some fascinating people and tastes some wonderful food - home cooked and restaurant - so inspirational. Gazpacho like I've never tasted before, home cooked by a 'mama' at a b and b. Paella, cooked by a great home cook in a small village 'hotel' (read gracious home), and roasted red peppers stuffed with blended fish and prawns, served with a romescu- type sauce but without the almonds - muy buen!

We have a really good Chinese restaurant in Hamilton now, in Grey St, and recently I had an eggplant dish there which I absolutely loved so set about recreating it. Apparently it's a traditional Szechuan dish and requires chilli bean paste - it didn't quite taste like the original but was delicious anyway! I served it with sticky rice and Helen Jackson's warm fish salad, the flavours complemented each other perfectly and it was one of those meals that if you had it in an expensive restaurant you'd be happy to pay. Heads up for Helen's lovely dish.

Okay - I posted the recipe for the caramel chilli roasted cauliflower in response to a request (below) but when I tried to leave the page the recipe disappeared. So, hopefully this time. .
Caramel Chilli Roasted Cauliflower

This combo is addictive, and so good you’ll need more than you think.
Serves 4

1 small-medium head cauliflower
¼ cup neutral oil
2 Tbsp liquid honey
2 tsp ground cumin
1 tsp cumin seeds
1 tsp turmeric
½ tsp chilli powder
½ cup water
1 tsp salt & lots freshly ground black pepper

Heat oven to 190 C . Line a large shallow baking tray with a lip with baking paper.
Cut the cauliflower into bite sized pieces and toss in the oil. Transfer to the lined baking sheet.
Combine the remaining ingredients and pour over the cauliflower.
Roast at 190 C for about 30 minutes or until cooked through and caramelised, tossing regularly.

Created a delicious caramel chilli roasted cauliflower recently - addictive!

Last year I thought I'd make a persimmon/citrus condiment and it's delicious - still have some jars left and it's even better than I remembered. Making more this year, if anyone wants the recipe for this persimmon 'marmalade', let me know. . it's a winner on croissants for breakfast (or muffins/scones/toast. .).

The plum season is coming to an end, but if you can get your hands on some Black Doris plums (or Omega, or Satsuma), try this sauce. . .http://rowanbishopfoodwriter.blogspot.co.nz/ (I had a wee bit of inspiration while I was thinking about sauces. . .)

Eggplant must be one of my favourite vegetables - so versatile!

500g eggplant (1 large)
1 tsp salt (first measure)
¼ cup flour
1 tsp ground coriander
1 tsp turmeric
½ tsp salt (2nd measure)
freshly ground pepper
oil for frying

Slice the unpeeled eggplant into 1-1.5 cm(1/2 inch) rounds and salt lightly on both sides with the first measure of salt. Place in a colander to drain for 30minutes.
Pat dry with paper towels.
Combine the flour, coriander, turmeric, 2nd measure of salt and the pepper in a small dish.
Dredge the eggplant slices in the flour mixture and shake off any excess.
Heat enough oil to shallow fry the eggplant – you may have to add more during the cooking time. Fry until golden brown and crisp on both sides. Drain on paper towels before transferring to a serving dish (either warm or at room temperature)with the yoghurt/mint dressing.

Yoghurt/Mint Dressing

½ cup plain unsweetened yoghurt
1 tsp caster sugar
2-3 Tbsp finely chopped mint (or coriander) leaves

Combine all ingredients.

At last we're getting sun-ripened strawberries with flavour! This lovely strawberry custard tart is perfect for this time of year (thanks to Sue Caruthers-Brown for the original recipe so many years ago).
Recipe is in latest Urban & Country, and I'll post it on my blog. .

Living in Tuscany our standard lunch was foccacia or ciabatta with anchovy fillets (from whole salted fish) marinated in crushed garlic, chopped parsley and the best extra virgin olive oil I could find. Back home, ciabatta with fresh tomato slices, anchovy fillets patted dry with a paper towel, parsley and No 29 oil from Waiheke does it for me - that oil is simply the best!
This pic shows Sue and me with olives we picked for No 29. Incomparable oil and so good for you - Prue even sent me some when she heard I'd had cancer (I'm fine now) so great product, great people.
Rowan Bishop Food Writer's photo.
Olive picking on Waiheke

Irresistible! ANGIE’S LEMON PICKLE

Friends who share favourite recipes are just the best! This pickle is so simple but so delicious it can be used in zillions of ways, even just by itself on a savoury biscuit. Try it on crostini with hot or cold smoked salmon, but also with any cooked salmon or fish, plus a multitude of other taste combinations.
Not only will you love it, but all your friends will want a share as well.

1 onion finely diced
2 tsp tumeric
2 Tbsp mustard seeds
1 cup sugar, minus 1 Tbsp
½ cup white vinegar
½ cup water
4 lemons

Place the first 6 ingredients in a heavy bottomed saucepan and bring to simmer point over a medium heat. Reduce until most of the liquid has evaporated off and the mixture is lightly syrupy.

Slice the lemons thinly and discard the seeds. Julienne the slices. Bring enough water to cover the julienned lemon to a boil, drop in the lemon and simmer for 1-2 minutes. Drain well.

Add the blanched lemons to the reduced mixture, combine well and cool.
This pickle may be bottled in hot sterilized jars at this point, but it’s not a big mixture and keeps well for weeks in the ‘frig.

Personally I'm a big fan of eggs for breakfast, but after seeing how much was spent on commercial brands of muesli by other members of our household, I decided to resurrect a version of my old granola recipe and have to say that I'm rather hooked! I really like the texture, that it isn't too sweet (no dried fruit for this girl), but perfect with fresh fruit and plain or coconut yoghurt for a quick , nutritious breakfast.

GOLDEN TOASTY MUESLI
This recipe makes about ten cups of deliciously crunchy, nutty muesli. Despite the honey and maple syrup it’s not sweet (I hate to think how much sugar is in some of our packaged varieties).

5 cups rolled oats
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup almonds, whole, slivered or flaked
1 cup roughly chopped walnuts
½ cup flaked coconut (optional)
1 cup liquid honey
¼ cup maple syrup
¼ cup neutral oil

Pre-heat oven to 175 C.
Combine all the dry ingredients in a large roasting pan.
Warm the honey and syrup together and stir evenly through the dry ingredients with the oil.
Bake for 45-50 minutes, stirring regularly, until the mix is golden brown right through.
Cool and store in an airtight jar.

What's in a name? Green Soup or Zuppa Verde? I decided that the latter is a bit pretentious, so plain old Green Soup it is - delicious, elegant and nutritious. .

Figs to Die For

Spiced Figs in Brandy

Today I found a forgotten jar of spiced figs in brandy, made two years ago when we were shooting photos for my 'Relish' book on relishes and chutneys (and more). They're always seriously good, even after only a month or two, but these - well these are to die for.
My own figs aren't quite ready to eat yet, but after tasting these I rushed down to the shops and bought 3 kilos (the recipe requires 1 kilo) and a bottle of brandy. Not that the recipe contains a lot of brandy, just a third of a cup plus an extra slosh if you're me). Hopefully I can secrete at least a couple of jars away to mature. .

Spiced Figs in Brandy

Creamy blue cheese was made to enjoy with a slice of brandied fig; add a glass of port for that perfect finale to a special meal.
Makes 3 jars.

1 kg fresh figs
250ml (1 cup) red wine
6 cardmom pods
1x 10cm cinnamon stick
2 tsp sumac*
2 star anise
15 cloves
375g sugar (1 ¾ cups)
¼ cup red wine vinegar
or balsamic vinegar
1/3 cup brandy

Spear each fig 2-3 times with a fine skewer.
Place all ingredients in a saucepan and bring to simmer point over a low heat. Simmer gently for 1 hour.
Stir in the brandy and bring back to simmer point – this will only take about one minute.
Pack the figs loosely into hot, sterilized jars and fill with the hot syrup. Screw on hot, sterilized metal lids.
Leave for at least two weeks, preferably a month.
*A spice made from the berries of the Mediterranean sumac bush. The spice has a rich red/brown colour and has a refreshing fruity tart flavour reminiscent of lemon.

Very excited to come back from down south and find pomegranates on my year- old tree - just hope they have time to ripen before it gets too cold. We saw them growing wild in Sicily, so thought I'd try, even though we don't have the extremes of temperature. So far so good.. .