Our favourite way to capture the sweetness of baby carrots to use all year round.

500g baby carrots
300mL dry cider
200g cider vinegar
50g caster sugar
50g honey
1 star anise
Black peppercorns
Fresh tarragon

A pickling liquid is something that must be tasted; the spices can change to one’s preference.

Put all ingredients except the carrots and tarragon into a pot and bring to a simmer. Meanwhile, peel the sweet, new season baby carrots and split into quarters, lengthways.

Sample the pickling liquid and adjust the spice and seasoning to suit your taste. Add the carrots and simmer for two minutes or so before adding the tarragon. Put into hot, sterilised jars. Store in a cool place.

Serve as a nibble or add sweetness and crunch to salads.


Trill’s wild garlic grows deep in the forest, close to the river and when it awakens in spring it transforms the forest floor to green and fills the air with its pungent aroma.
The leaves make wonderful pestos, butters and are a great addition as a dressing for a wild spring salad of dandelion leaves, pennywort and ground elder. The roots are also edible, scrubbed, poached in milk and warmed in good butter. Once the leaves are fully grown, the plant goes to flower and after the flower comes my favourite part, the seeds.

To pick the seeds wait until the petals begin to fall, this is when they are full off flavour and packed full of juice. I love to gently sauté these little flavour bombs in butter and serve them with squid, lemon and a pinch of cayenne. This recipe allows us to preserve them for later in the year. It also means that we can add to the larder of native ingredients. They’re salty, sour & delicious!

After collecting the seed heads, simply snip of the small seeds; don’t worry if there’s a little stalk left on the seeds, it’s all edible. Firstly, in a non-metallic container generously sprinkle the seeds with sea salt, cover the container and place in the fridge. Leave the seeds for two weeks to cure. After two weeks, empty the seeds into a sieve. The salt will be wet but can be reused.  Wash the salty seeds under the cold tap. Allow to drip dry for ten minutes.
Meanwhile, make your pickling liquid.

For 200g of seeds you will need roughly 250ml pickling liquid

200mL cider vinegar
100g sugar of your choice
1 bay leaf (optional)
A pinch of black pepper
1 sprig rosemary (optional)

Boil all the ingredients together. Add the wild garlic seeds and return to the boil, then quickly pour into sterilised jars and seal immediately.

Store in a cool place for one month before using. They will last for one year.


1kg unwaxed lemons
300g sea salt
1 tsp black peppercorns
3 bay leaves, sliced into strips
1 tsp coriander seeds

To fill a 1L Kilner jar.

Firstly, make the cure. In a pestle and mortar coarsely crush the peppercorns and coriander, then combine in a bowl with the salt and bay leaves. Mix well.

Slice the lemons in half lengthways and again into quarters, and squeeze to remove juice - the juice can be used for something else or added to the preserve. Add the used rinds to the cure mixture. Combine well, making sure to rub the salt into all the little nooks and crannies.

Sterilise your jar then scatter a little of the cure in first. Pack the lemons in alternating layers with the cure until the jar is completely full and each lemon piece is surrounded by the salt and spices. The lemons should be completely covered so add a little more salt, if needs be.

Seal the jar and keep in a dark room for at least one month before use.

At the ODK, we use the preserved lemons in a multitude of ways, but our favourite is making our Lemon Tasty Paste, combining puréed preserved lemon with rosemary, raw garlic, fresh lemon juice and olive oil. We turn this into dressings for winter cabbages, replace parmesan in our dairy-free pestos or rub onto chickens before roasting. Yum!


1.8kg runner beans (weighed after trimming and slicing into thin strips lengthwise)
1.4kg onions (peeled and finely chopped)
1.6L cider vinegar
80g cornflour
3 heaped tbsp. toasted mustard seeds
2 tbsp turmeric
1kg demerara sugar
300g molasses

To begin, put the chopped onions into a preserving pan or large casserole or saucepan with 275mL of the vinegar. Bring them up to simmering point and let them simmer gently for about 20 minutes or until the onions are soft.

Meanwhile, cook the sliced beans in boiling salted water for 5 minutes, then strain them in a colander. Add them to the onions once you've shaken off all the water.

Combine the cornflour, mustard and turmeric in a small bowl with a little of the remaining vinegar – enough to make a smooth paste – then add this paste to the onion mixture.

Pour in the rest of the vinegar and simmer together for 10 minutes. Stir in the sugar and molasses (keep stirring until they dissolve) and continue to simmer for a further 15 minutes.

Pot the pickle in warmed, sterilised jars, and seal and label when cold. Keep for at least a month before eating.


3kg red cabbage, shredded
20 juniper berries, ground with a pestle and mortar
2 tsp caraway seeds, ground with a pestle and mortar
300g apples, cored and sliced
55g sea salt

This recipe will make two litres of kraut.
Sterilise a two-litre Kilner Jar: wash the jar in soapy water and dry it. Pour boiling water into the jar, empty it and place on a baking-tray in a cold oven and bring the temperature up to 140°C/gas mark 1, until it’s completely dry. Alternatively, run the jar through on the hottest cycle of your dishwasher.
Put all the ingredients in a large mixing bowl. Using a rolling-pin or your hands, smash the cabbage with the other ingredients so it releases some of its natural juices. The salt helps this process, as it naturally draws out moisture.
When the mixture in the bowl is covered with a small amount of liquid it is ready to be spooned into the sterilised jar.
Fill the jar, leaving a 3cm gap at the top. Use a plastic spatula to clean around the top of the jar. I like to fold up a small piece of cling film and place on the top of the ferment, then put a weight on top of this, ensuring that the mixture is submerged under the liquid. Leave at room temperature, out of direct sunlight and taste every few days until you are happy with the sourness, this will probably take about 10 days. When checking the mixture, use a clean spoon to taste.
After opening, store in the refrigerator with the lid on.