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In the KG pantry

Ever wondered what to do with your surplus produce? KG's resident cook, Roxanne Warrick, suggests ways of storing your bumper harvests

Onions

Project of the Month
Onions keep perfectly well stored in a dark, cool and dry place for many months. If you have a large crop, spares can be cooked down to a sweet sticky onion jam.
To make simply cut in half, peel away the skin and tough outer layers and thinly slice along the lines of the onion. Melt a knob of butter in a large heavy-based saucepan and add the onions. Keep over a medium heat, stirring occasionally to prevent them catching. Once they begin to caramelise, season with sea salt, black pepper and few spoonfuls of brown sugar. Pour in a splash of vinegar of your choice; I like the richness of a good quality balsamic. Taste and adjust acidity, sweetness or seasoning accordingly. Reduce the heat and continue cooking until the onions are very soft and have created a sticky jam consistency with the vinegar and sugar. While still hot, spoon into small sterilised jars and seal tightly.
Shelf life and uses:
Allow to mature and mellow for a couple of weeks. Store in a cool, dark cupboard for up to six months. Serve with meat or use in stews and gravy.

Cauliflower

TomatoesA humble cauliflower will make a couple of jars of crunchy pickles. You don’t even need to cook them – rinse and dry thoroughly, chop to your desired size, pop into a sterilised jar and cover completely with spiced vinegar. You can buy this ready made but it’s easy to make yourself.
Add a cinnamon stick, a few cloves and a dozen whole black pepper corns to 2 pints of malt vinegar. Place over a medium heat and bring to a gentle simmer. Allow to infuse for a minute, then remove from the heat and allow to cool. Strain and pour over the cauliflower. Seal immediately and store in a cool, dry dark place. Leave to mature for six weeks.
Shelf life and uses:
Will keep for up to a year. Serve as a snack with cold meats and cheese.

Sweet Peppers

ApplesRoasted peppers are an essential store cupboard ingredient for Italian cuisine. This method works well for most capsicum, but green fruit is best avoided as they lack natural sweetness and vibrancy.
Preheat the oven to 200C. Chop the peppers lengthways into quarters and de-seed, trimming out the white membrane. Place skin side down on a baking tray, season generously and dowse with a glug of olive oil. Roast for 40 minutes or until the skins begin to blacken and char at the edges. When ready, tip into a large bowl and cover with cling film. The steam created will help loosen the skins for easy peeling. Once cool enough to handle, use your fingers to rub away the skins. Pack tightly into sterilised jars and pour in enough olive oil to cover. Tap on the table to ensure no air bubbles are trapped then seal and label.
Shelf life and uses:
Store out of direct sunlight for up to two months. Once open, roasted peppers are best kept in the fridge where they provide
a moreish snack. Use in sauces or toss through salads.

For more advice, see this month's issue, available to buy online!