5 ingredients recipes, Home Craft, Storage

Seasonal Preserves



I cup of diced courgette (small chunks)

1 onion (diced into small chunks)

Three green tomatoes

Three yellow tomatoes

1 large mushroom (diced into small chunks)

Vegetable oil


Small jar sterilised

Sharp chopping knife

Chopping board/ plate

So occasionally after a few harvests you return with small amounts of vegetables which individually amount to nothing, but added together they can add nicely to a stir fry, Bolognese or chilli.

With this in mind, After collecting some small tomato sauce bottles a new cooking addition favoured by the rest of my family, tolerated by me. I decided to use the jars to preserve a few additional ingredients before they went to waste.

After chopping the additional vegetables, I begin to layer them into a jar. Once mixed i added a table spoon of oil and filled covering with boiling water. It is easier just to leave set in oil, but I cook with as little as possible as they remain textured and tasty without oil.

The bottles are left to cool adding the lid as the contents cools, this can be stored for a week and added to bolognese, chilli, stir fry, breakfast and curries. The yellow tomatoes are a real treat set to keep giving I shall save seed from our best plants, a growing first we have added them to sandwiches.

So if you only manage to collect a few bits from your allotment or garden this way you can make a meal from a small selection of fresh vegetables. My staple buys are red onions, mushrooms and peppers added to our harvest these make a great basis for any meal.

Happy Harvests



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