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Cooking in Season

Food & Drink

Red Onion Marmalade Recipe

November 23, 2012

Red onion jam recipe

If you’re looking for recipes for onions then this one from the Good Food team for red onion marmalade comes highly recommended.We grew a decent amount of red onions in the garden this year as well as a couple of white varieties, so using some of them for a delicious preserve means we can enjoy some of our harvest in marmalade form over the coming winter months with cheese, meats and pâté, as well as a tasty accompaniment for Christmas lunches.

This seasonal recipe, was such a good one and discovered on the excellent Good Food website where it was explained so well, it seemed remiss not to share the direct link with you.

I swapped the red wine vinegar for balsamic when I was recreating it as it was the only ingredient missing in my cupboards.

I hope you enjoy it as much as we are. Do you have a tried and tested favourite chutney or preserve?

Food & Drink

Leek, Potato and Chorizo Soup Recipe

November 16, 2010
Leeks are in season in the shops and markets and, depending upon what variety you grow at home, they can be harvested from late summer through to the following May.

A tasty and easy way to eat leeks is as a soup – in fact it’s the only way our children will knowingly eat them!

On Saturday we had lunch guests, all the veggies were either growing in the garden or in storage, and as I had no bacon in the fridge (often used with this recipe), I made the soup with a slight twist by adding Chorizo sausage. It gave it a smoked flavour with a taste of ham and everybody enjoyed it. So here it is….

(Serves six generously)


500g (1lb 2oz) leeks (about three, and including the nutritious green leaves)
500g (1lb 2oz) potatoes (about three medium), peeled and roughly chopped
2 shallots (or 1 onion), chopped
25g (1oz) butter
1.4 litres hot vegetable stock (I use Bouillon cubes)
salt and pepper to taste

approx 100g chopped Chorizo sausage
142g carton whipping cream (optional)
  • Cut each leek in half-length ways and wash under running cold water to clean. Slice the whole leek and chop roughly.
  • Add the butter to a large pan and when melted add the shallots. Turn down the heat and cook for 3-4mins, until they’re soft and translucent.
  • Add the leeks and potatoes to the pan, stir well, cover tightly and cook over a low heat for 10 mins, shaking the pan often and giving it an occasional stir. The vegetables will ‘sweat’ in their own juices and soften without colouring (they will hiss as they cook).
  • When the vegetables are soft, pour in the stock, stir well and bring to the boil.
  • Then turn down the heat, add the chorizo, and simmer the soup for 30 mins until the leeks and potatoes are very soft, stirring from time to time.
  • Add salt and pepper to taste.
  • Remove the pan from the heat and cool for 5 mins before blending to a purée (you might have to do this in batches).

To avoid the risk of burns I remove the small inner part of the lid and hold a folded tea towel over the hole to stop splashing.

  • Return the purée to the pan. (If you’re making this in advance, cook to this point).
  • When ready to eat, reheat and if you’re adding the cream, do so now before serving into bowls.

I used the bread machine to make dough for the rolls to go with this, which made for a completely homemade, wholesome and warming lunch.

Hope you enjoy it as much as we did!