Salted fruit ’n’ nut bark
This super-simple slab of swirled dark and white chocolate is studded with chopped mixed nuts and dried fruit - break into chunky shards and pop in a homemade hamper as an edible gift
Quick pickled onions
Makes 500g
Easy
Prep:
Cook:
plus 2 hrs pickling
These colourful, spiced sweet and sour onions add piquancy to a ploughman’s, or a sharp finish to Mexican food - an ideal edible gift to make ahead and pop in a homemade hamper
Skip to ingredients
- 300ml cider vinegar
- 3 tbsp golden caster sugar
- 1 tbsp sea saltflakes
- 6 black peppercorns
- 6 coriander seeds
- 1 star anise
- 1 bay leaf
- 3 small red onionssliced into rings
Nutrition: per 50g
- kcal34
- fat0glow
- saturates0g
- carbs8g
- sugars7g
- fibre0g
- protein0g
- salt1.5g
Method
step 1
Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
step 2
Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.
