Zucchini Chutney

Thinly slice zucchini, peel and chop tomatoes and onions. Place zucchini in a colander and sprinkle with salt. Set aside for about 2 hours, then rinse and pat dry. Add to a saucepan…

Worcestershire Sauce

Add Wild’s Ezy-Sauce, water and treacle to a saucepan. Tie garlic, ginger and allspice berries in a square of muslin. Add to pan, stir in salt and cayenne pepper…

Spiced Chokos

Peel chokos, cut horizontally into slices, about 2mm thick. Peel and thinly slice onions. Add sliced chokos and onions to boiling, salted water and cook until just tender. Drain, rinse in cold water and set aside…

Red Cabbage & Onion Pickle

Cut the cabbage into quarters and remove the core. Wash well before cutting into 1cm shreds. Place shredded cabbage onions and salt into a large bowl or basin. Mix well, cover and allow to stand for 24 hours, stirring several times…

Pickled Eggs

To hard boil eggs – place eggs in a saucepan and cover with warm water. Bring to the boil, cooking eggs for 10 minutes only. Plunge eggs straight into a bowl of cold water, allow to cool, then remove shells…

Chilli Plum Sauce

Wash plums, remove stones, and roughly chop. Add to a saucepan with onions, chillies, water, salt and half a bottle of Wild’s Ezy-Sauce…