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Who’d have thought you could pickle and eat watermelon rind?

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‘A true taste of Mediterranean tomatoes to bring a touch of sunshine to British fish and chips. It’s the ultimate sauce to enhance your haddock or perk up your pollock’. Not my words you understand, but those of Jme (Champion of the people) Oliver describing his ‘Real Tomato Ketchup’ which he is flogging on his [...]

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Delia prefers to bake rather than boil her beetroots and then pickle them in red wine vinegar rather than the more usual malt. This, she told me over a Cherry Bakewell, goes to make a milder more beetrooty pickle.

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You may need some emotional support for this recipe as peeling 2kg of onions can be a long, tedious and tearful process. Not dissimilar to listening to an entire Coldplay album.

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Just to recap, yumblog has been going for almost five months now and in that time we have picked up a readership of three – a friend, a sister and a nice man from Terroni & Sons. Quality rather than quantity I feel. So Mr Prudence, Toria and Nunzio, this recipe for piccalilli is for [...]

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