Autumn is traditionally the time to preserve all the bounty of summer and the harvest, and store up some delicious treats for the wintry months ahead – and that’s exactly what we’ll be doing on this Autumn Preserves Course, using delicious authentic recipes.
• Selecting and preparing the best ingredients
• Slow cooking and keeping it simple
• How to remove scum
• How to test for a set
• How to test for pectin
• How to test when chutney is ready to pot
This course is led by Vale House Kitchen founder Bod Griffiths who grew up helping his Grandmother in the kitchen, and it’s from her that he got his love for traditional skills like baking bread and making preserves, as well as a profound appreciation for cooking in tune with the seasons. This course will equip you with a whole arsenal of tips and tricks to improve your technique and make preserving a simple and satisfying process at home.
Over the course of the day we’ll make a sweet jam, a chutney and a fruit pickle. You’ll learn how to source and preserve with the best ingredients, which types of sugar and vinegar to use, and how to pot up sweet and savoury preserves so they last. At the end of the day, you’ll be able to take jars of your own creations home, plus a course booklet full of recipes. A delicious lunch is also included.
Bod Griffiths runs Vale House Kitchen with his wife Annie, and after six years of working with a whole range of fantastic tutors is excited to start leading his own courses. He grew up helping his Grandmother in the kitchen, and it’s from her that he got his love for traditional skills like baking bread and making preserves, as well as a profound appreciation for cooking in tune with the seasons. As an adult, he lived and worked in London,…