Category Archives: Ingredients

Spiced Runner bean chutney

I’ve not tasted this yet because I only made it yesterday and it needs to mature for a month, but it smells amazing and was a lot of fun to prepare! Ingredients 400g runner beans, cleaned, de-stringed and sliced finely … Continue reading

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Mixed Citrus Marmalade

Readers should note that marmalade, like any preserve, is not suitable for people who are intolerant to citric acid, not just because citrus fruit is an integral part of marmalade but also because citric acid is essential in making jams, … Continue reading

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Rhubarb (and Angelica) Jam

I have had a problem with jams and marmalades for years – even those made with apparently all-safe ingredients have made me react in the past.  But not this one!  I have finally found one that my mouth seems to … Continue reading

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New root vegetables – Oca & Jerusalem Artichoke

It’s not often that I can write a post on here about a new variety of vegetable that is safe.  Okay, they are not exactly ‘new’, but they are new to me and have not been mentioned on here before. … Continue reading

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Using herbs

Herbs – whether fresh or dried – can add a real flavour boost to an otherwise bland dish. But many people simply know them from Sage & Onion stuffing (which is off the menu as a lot of us react … Continue reading

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Green tomatoes

Just a short post to let readers know that despite the horrendous reactions I have to supermarket, cooked, canned and processed red tomatoes (in any form), I have successfully eaten home-grown green tomatoes without any reaction at all. It’s known … Continue reading

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Growing your own

Gardening – specifically, growing edible crops – can be a very useful tool in enabling a benzoate-intolerant person to have as wide a variety of fruit and veg as possible. I have mentioned before in my post about fruit that travel … Continue reading

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