Redcurrants, with their high pectin content, make beautiful jellies full of vigour that are perfect on toast or stirred into gravies and sauces to be served with lamb and game. Fresh redcurrants are ...

I grow both red and white currants in the kitchen garden, but it’s the white ones that are, in fact, sweeter. There is something so pretty about the delicate translucency of these glossy little ...

To prepare the tart with white chocolate ganache and redcurrants, first make the pastry. In the bowl of a stand mixer, add the flour (1), cornstarch (2), and powdered sugar (3). Add the baking powder ...

1. Season the lamb well. Heat the oil in a frying pan and fry 3 back straps over a high heat for 5 minutes until seared on the outside. Remove from the pan and repeat with the other 3 straps, set ...

'Sharp and tart redcurrants are like little summer jewels,' says our kitchen garden cook, Melanie Johnson. That edge makes them ideal for salads, Melanie adds, suggesting that you mix some in with ...

This simple recipe from Swedish food writer John Duxbury is a great way to make use of Sweden's redcurrants. Hemgjord rödvinbärsgelé (homemade redcurrant jelly) is a popular accompaniment to game, ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. I like this with roasted root vegetables, sprinkled before roasting with sea salt, plenty of olive ...

1. Heat the oil in the frying pan and cook steak for 4-6 minutes each side. 2. Remove from pan and keep warm. 3. Add redcurrant jelly, wine and rosemary to the pan and boil for 1-2 minutes. 4. Add the ...

The redcurrant season is short, just a few weeks in midsummer, so don’t miss it. Redcurrants are rich in natural pectin and acid, making them a top-rate fruit for making jelly. Redcurrant jelly is a ...

Tis the season of swings and roundabouts at Lush Places.