Annabel's Garden

Putting up the Harvests

Tomato vines can be pulled and hung from their roots and dried; the fruit will keep ripening over the coming weeks. There is still time to plant rocket, coriander, chervil, soft lettuces, miner’s lettuce, sugar snap peas, even sweet peas for harvesting through the winter.
As the nights cool down, we light the first fires and invite friends over for easy informal meals. Fruitful and mellow, there is a bite in the air that lets us know winter is around the corner. It's a time to stock up, put up and celebrate the harvest.

Pear and Tamarind Chutney

In a saucepan heat together 1⁄2 cup tamarind puree, 1⁄2 cup brown sugar, 2 tsp mustard seeds, 2 tsp fresh ginger and 2 ripe pears, cored and chopped. Simmer gently until thick and pears are tender, about 20 minutes.

Tangy Tamarind

The sweet/sour pulp of the big seed pod of the tamarind tree is sometimes described as a mix between dates and limes. It comes in a compressed cake form with seeds or as a seedless puree, the easier option. To produce 1⁄2 cup tamarind puree from the cake form, put 1/3 cup into a bowl and cover with 1 cup boiling water. Leave to cool then work with your hands to a puree. Sieve. Puree will keep in the fridge for several weeks.

BUTTERCRUNCH CUCUMBER PICKLES

(NEW EDITION - BEST OF ANNABEL LANGBEIN)

These tender, translucent gold pickles are so moreish that you can eat them like snack food. Make a big batch when cucumbers are at their peak. The recipe is easily doubled.
To Prepare: 20 minutes + 12 hours standing
To Cook: about 15 minutes

3-4 telegraph cucumbers, very thinly sliced (about 12 cups)
4 large onions, peeled and very thinly sliced
1⁄2 cup salt
3 1⁄2 cups sugar
4 cups white vinegar
2 tsp turmeric
1 tsp celery seed
2 tbsp mustard seed
4 cloves garlic, thinly sliced

Place sliced cucumber and onions in a large, non-corrosive bowl, sprinkle with salt and cover with cold water. Leave at least 12 hours then drain off all liquid. Place the sugar, vinegar, all the spices and garlic in a large pot and bring to the boil over high heat. Add the drained cucumbers and onions. As soon as the liquid boils remove from heat and spoon into sterilised jars, leaving 1cm at the top. Screw down tightly with plastic lids and store in a cool place. Makes 4 large jars.

10-MINUTE RASPBERRY JAM

(NEW EDITION - BEST OF ANNABEL LANGBEIN)

This quick jam method is ideal for any kind of berry fruit or currants. The fruit can be fresh or frozen. Use equal weights of sugar and fruit. I usually use a maximum of 2 kilograms of fruit per batch to get the best result. Bring mixture slowly to the boil then boil hard and fast for about 5 minutes or until it starts to set. Pour into sterilised jars and seal.

PRESERVED FIGS

(NEW EDITION - BEST OF ANNABEL LANGBEIN)

Preserved in a heavy sugar syrup with ginger, lemon and a little dash of vinegar, these figs are unbelievably good. It is worth going out of your way to get fresh mascarpone to serve with them. Greek yoghurt is good but mascarpone is better.
To Prepare: 10 minutes
To Cook: 31⁄2 hours

3 lemons, halved and thinly sliced
50g preserved ginger
300mls malt vinegar
1.2 litres water
31⁄4kg sugar
6kg figs

Place the sliced lemons, ginger, vinegar, water and sugar in a large preserving pan or pot. Bring to a boil, stirring until sugar has dissolved. Add figs and simmer gently for 3 hours until figs are soft. Bottle in about eight sterilised preserving jars, filled to overflowing with a little syrup or boiling water and sealed. Wipe jars clean and store in a cool dark place.

You will find a range of other pickling and bottling recipes in Annabel's books:

THE BEST OF ANNABEL LANGBEIN BOOK - NEW EDITION
• Pickled Lemons
• Red pepper sauce
• Tomato Kasundi
• Pickled Watermelon Rind
• Pete's Lemon Pickle
• Bengal Peach Chutney
• Red Tomato Sauce
• Pickled Gherkins or Asparagus
• Overnight Apricot Jam

Cooking to Impress
• Sweet and sour mustard seed sauce
• Balsamic caramelized onions
• Roasted garlic

SAVOUR ITALY
• Tomato Passata
• Caponata Sauce
• Slow-roasted Tomatoes
• Sweet and sour balsamic roasted onions

SAVOUR THE PACIFIC
• Chilli Sauce
• Lime Curd
• Preserved Passionfruit Syrup
• Tamarind dipping sauce