Citrus marmalade for breakfast zing!

Diana Yates is planning self-sufficiency into her plot with a new kitchen garden that will provide produce all year round – and serve up sustenance for the soul, too

Tomatoes In the freezer Cooked tomatoes freeze very well – make a big batch of fresh pomodoro or arrabbiata sauce and portion it up for the freezer. Make a preserve Try a spiced tomato chutney, tomato

Bring the joy of a beach-shack supper to your back garden with fried nibbles, barbecued fish and a cocktail-inspired sweet treat

STEP 1 Prepare Set aside an hour to slice, dice and mix a few ingredients (see our recipes, opposite). STEP 2 Create We’ve colour-coded the recipes here and referenced them in the ingredients lists ov

Ingredients Fills 4 x ½ lb or 250 g jars 1 kg rhubarb 1 kg preserving sugar 60 ml gin 1 lemon 1 Wash the rhubarb and cut into 2-3 cm chunks. Put into the preserving pan with the sugar, gin, lemon juic

An Aperol spritz sings of sun-dappled days and balmy evenings. Try these tipsy puds that capture the vivid flavour of the bittersweet cocktail