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delicious. magazine
Find a recipe for every occasion
The chilly months are the best time to make your own. Not only do these simple recipes make the most of seasonal produce, they're homemade.
Pickles
This pickle goes well with Wensleydale cheese and cold meats.
Nothing is better with sweet, soft, tender rillettes than a sharp tangy relish.
These pickled radishes are a delicious accompaniment particularily with ceviche.
A homage to the delicious apples of Shimla, South Asian pickles take no time to cook and offer almost instant gratification.
This spicy picallili recipe will keep in a cool, dark place for up to a year and makes a great homemade gift. Serve with Cheddar or a pork pie.
Relishes
This vegetarian dish has crispy layers of filo pastry surrounding a gorgeous filling of spinach, cheeses, pine nuts and raisins. The warm tomato relish will make this simple meal an absolute veggie delight.
This quick burger recipe conjures up flavours of sunny Greece. Use fresh beetroot if you can.
Diana Henry's spring menu: Crostini with anchovy and black olive relish; Baked sausages with gremolata, braised Puy lentils and fried potatoes with savoy cabbage; chocolate and sherry pots.
A delicious hot relish to serve with grilled or barbecued meats and fish.
This sweet, spicy, and absolutely delicious relish makes an excellent accompaniment for other dishes to make them extra special.
A lovely, fresh side dish, this tangy vegetarian relish goes great with a roast.
Chutneys
This is a deliciously wintry pear chutney that goes well with our Poppy and sesame seed crackers. Why not give both, with some artisan cheese, as a Christmas present?
Dollaps of quick rhubarb chutney and lashings of ginger beer make an impromptu lunch accompaniment.
This easy tomato chutney is great with cheese and cold meats, and delicious in sandwiches.
Try this quick and easy-to-make taste of the exotic.
Flavoured with star anise and cardamom, easy spiced plum chutney is great with cold meat or cheese.
For the keen gardeners among us, chutney is an ideal way to use up excess home-grown fruit and veg, preserving it well into winter.
This easy recipe for marrow and ginger chutney will cheer up your cheese, cold meats and sandwiches.
Preserves
Also known as bitter oranges, these Spanish lovelies are perfect for making this marmalade recipe as the pectin-rich pith and pips provide ideal setting power.
Making marmalade is a pure joy and brings with it that lovely smug feeling of having several jars sitting in the larder to see you through the year.
When plums are barely ripe, they're high in pectin and natural acid (which helps the pectin set) so you don’t need to add lemon juice or jam sugar to help the jam set. Use this jam, along with whipped cream, to fill a classic Victoria sponge cakes.
Try this delicious herb jam recipe from Fern Britton's pal Jane.
Good apricots, when perfectly ripe, have a beautiful perfume and taste. This is a great breakfast jam. Learn How to make jam.
A straightforward and very satisfying blackberry and apple jam recipe.
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