Mint is the zucchini of herbs. When you have a bumper crop, here’s a mint jelly recipe for canning that taps your mint harvest. If you grow mint, you know all too well that you don’t grow it ...

Carefully pour the jelly into 4 hot sterilized 1/2-pint jars without creating many bubbles; stop 1/4 inch from the top. If necessary, use a small knife to pop any bubbles. Wipe the glass rims and ...

In food processor, add mint, lemon, cheese, and parsley. Gently pulse 2 to 3 times, breaking down herbs. When paste forms, turn food processor on low and steadily drizzle in enough oil to form ...

Wash the redcurrants and put them, stalks and all, into a large preserving pan along with 500ml/18fl oz water and the mint sprig. Slowly bring to the boil.

Melt a little more butter and oil in a pan, season the noisettes with salt and pepper then fry for 3 to 4 mins on each side until cooked. Remove from the pan.

As a pairing, fruit preserves and fatty meats go way back. Just look at mint jelly and lamb chops; orange marmalade and duck breasts; strawberry jam and yangnyeom chicken.The retro combination of ...