Ingredients:
• 4 lemons (zest and juice)
• 1kg grated courgette
• 1kg jam sugar
• 100g freshly grated root ginger
• 200g crystallised stem ginger (finely chopped)
Method:
Put the lemon juice, zest and courgette into a large pan and warm gently to release some of the juices.
Add the sugar and the ginger and bring to the boil. Simmer for around 10 - 15 minutes until setting point is reached.
Leave to cool for 10 minutes, before pouring into warm, sterilised jars.
This one is super easy to make and great on a cold winter evening by the fire.
Ingredients:
50g root ginger
1.5kg granulated sugar
100g raisins
2 tsp of citric acid (or the juice and rind of 2 lemons)
4.5l water (boiled)
1 tsp of wine yeast
1 campden tablet (optional)
1 teaspoon fermentation stopper (optional)
1 teaspoon Bentonite (optional)
Rum
Method:
Grate the ginger into a bucket, add the sugar, raisins, citric acid, and 2.5l boiled water and stir well.
Mix in 2 litres of cold water and finally add your yeast. Take a reading using a hydrometer. This is known as the Original gravity or OG.
Cover loosely for 1 week before straining into a demijohn with an airlock.
When fermentation ends (bubbles passing through the airlock at less than one a minute) take another hydrometer reading. This is known as the Final gravity or FG. Using a simple formula, (OG - FG) x 0.13 = %, you can then figure out the alcohol content of your finished brew
Finally, add a few capfuls of rum to your bottles, syphon the wine in and cork. Age for a minimum of 3 months before drinking.
Ingredients:
A knob of Butter
1 onion (roughly chopped)
600g Chicken breast (cut into chunks)
1L chicken stock
2 white or purple carrots (quartered and sliced)
2 sticks of celery (roughly chopped)
A small bunch of wild garlic leaves (Finely chopped)
1 thumb sized piece of ginger (Finely chopped)
Method:
Melt the butter in a large pan or cauldron. Add the onion and fry for a few minutes to soften.
Add the chicken and fry for a few minutes.
Pour over the chicken stock and add the carrots, celery, garlic and ginger. Bring to a boil and simmer for about 20 minutes.
Serve with fresh sourdough bread
Taken from my book ‘Eat like a Viking!’ Available now on Amazon
