PICKLED ZUCCHINI

This recipe is for those who have a thriving vegetable patch and at crop of zucchinis about to ripen – every summer back in the 70s that was certainly the case.  Although I’m not sure it is now.  Back then there were plenty of slice and cake recipes to use them up and pickling them to serve with salads was another idea.  If you haven’t got the homegrown variety this recipe only uses a kilogram so it wouldn’t be too expensive to buy them.

ROYAL PLUM PUDDING

This is a fairly traditional recipe for a Christmas pudding and gives instructions about tying off the top of the pudding bowl with string.  Mum always made a string handle to make it easier to lift out of the boiling water.  Easy to do – lay a double thickness of string, long enough to go about 10cm over each side, across the bowl and catch it in when you tie around the bowl, then tie the overlap to secure the handle.

PICKLED BEETROOT

This recipe bring back memories of Mum in the kitchen peeling the cooked beetroot and the bright red hands she had afterwards.  I think it tasted better than today’s tinned variety and if like me you really like beetroot, it’s worth doing – just make sure you wear gloves…………………