A bounty of recipes for homemade preserves that are good for you, from smoked and spiced pickles with gut-friendly attributes or energizing drinks such as oak-aged blackberry kombucha to healing gourmet treats such as homemade miso or wild garlic oil. Organised in chapters focusing around infusing, fermenting, pickling and drying, Rachel's recipes use everyday ingredients in ingenious ways to create treats for any occassion. The act of making edible gifts for others is just as rewarding as receiving them, especially when you keep a store of jars for yourself to to savour as the seasons come and go. Treat both those around you and yourself to the bounty of a modern larder full of delicious offerings.

Author Biography

Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of Less Meat, More Veg and Tonics & Teas, was Commissioning Editor of Waitrose Food Illustrated and Head of Food for the organic box scheme Abel & Cole. She has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market and the Edible Garden, and currently runs preserving courses at River Cottage in Devon, runs seasonal Market Table pop-up dinners and writes for The Simple Things and Locavore magazines.