Spiced redcurrant jelly

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I picked redcurrants a few weeks ago and made another batch of spiced redcurrant jelly. From the field to the jar within 24 hours – perfect! The jelly will be delicious with roast lamb or venison or I use it to enrich a game gravy. As I don’t own a stand for the jelly straining bag, I go for an upturned chair and bits of string – this works just as well! The jelly has white wine vinegar added to give it extra flavour as well as cinnamon and cloves.

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Courgette and chocolate cake

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Here is another cake made with grated courgette – please don’t stop reading now! This one is gluten free as it is made with rice flour and ground pistachio nuts. The sponge contains cocoa powder for a rich, dark chocolate flavour and it is sandwiched together with a cocoa flavoured butter cream. The grated courgette keep the sponge moist and the ground pistachio nuts give it a slight crunch. It seems strange to make a cake with vegetables and then say you can’t tell that they are there but don’t be put off – this is a delicious cake!