Make your own candied peel for Christmas baking, hot cross buns or sweets. The flavours of the fruits really come through in this candied peel so they’ll bring a citrus lift as well as sweetness when chopped into Christmas baking. Try rolling whole pieces in granulated sugar or cover in melted dark chocolate to enjoy as sweets. 

This traditional pickle condiment to pies and picnics makes great use of in-season vegetables (or hard fruits). The options in the recipe could be swapped for a combination of carrots, crisp apples, unripe peaches, courgettes, nasturtiums buds, radish pods, gherkins or cucumbers. Cauliflower is usually always there - although romanesco works well instead too. By salting the vegetables first but not cooking them they retain a really lovely crunch.