Preserves

Tangy rhubarb with sweet dried figs get a kick of heat from English mustard and seeds in this great accompaniment for a weekend cheeseboard

This is our food director Sarah's mum’s marmalade recipe, which she’s been making for over 40 years

A wonderful accompaniment to summer salads and sandwiches

You can mix and match different veg in this chutney, but make sure to include the Bramley apples as these break down to form the ‘saucy’ element of this spicy preserve

This grown-up twist on a traditional marmalade recipe is packed full of warming flavours

This ketchup has a thin consistency similar to Worcestershire sauce and can be used in the same way to add depth of flavour to stews, casseroles or any savoury dish. Try adding it to baked beans

This delicately flavoured soft-set jam uses fruits that are readily available year-round. Try it on toast and scones or in puddings

This delicious fig and apple chutney makes the perfect Christmas gift

You may not have considered using herbs in sweet recipes, but they work particularly well with stone fruit. Bay lends this jam a gentle fragrance, but thyme or even rosemary would work well, too