Time to spare

Time to spare

By
Skye Gyngell
Contains
11 recipes
Published by
Quadrille Publishing
ISBN
978 184949 950 7
Photographer
Jason Lowe

Some of my favourite cooking of all is done when there is time to spare – when the kitchen is quiet and I can make the things that please me most. Preserving different fruits in various ways during their precious short seasons has always appealed to me – so I can enjoy them throughout the year. I love the sight of glistening rows of jam and brandied fruits – like jewels – upon a shelf; they remind me of the seasons in which they were made. Often I find myself making far too many as I struggle to let go of the fruits I treasure most before they vanish for another year.

And there is the anticipatory excitement of cooking in advance for Christmas. A month or two ahead of the festive season, I’ll prepare the puddings, knowing the mellowness of time will transform them into something magnificent to eat. More often than not, food that I prepare when I have time to myself is intended for others – a small gift of home-made jam or preserved fruit, perhaps, that can be treasured for more than just one day.

Recipes in this Chapter

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