Courgette & Mint Relish
I devised this relish for a wedding - our wedding - and it was really popular.
We got married in our village church and walked across the road to the village hall. We had decoarated the ceiling by hanging boughs of blossom and fairy lights from the beams.
All of our friends ( most of the village) were there, family and my WI, who provided the salads and puddings. Some teenagers from the families there earned some Saturday pay by being waiters and waitresses and the guests brought the wine that they would like to drink instead of gifts. In the evening the local Big Band played for dancing, babies slept in strollers and elderly ladies' eyes glisdtened as they recalled the last time they had danced to a band in the Hall.
I wanted something to go with the spit roasted lamb that was being prepared which would link the hot meal to the salad. I came up with this relish which was more than mint sauce and also conveniently made use of that glut of courgettes which defeats most gardeners.
The relish was put on the tables in small glass bowls but soon people were asking the teenagers to bring out the jars. . . .
It is quick to make, simple, clean flavours - it’s a real crowd pleaser
Our Workshops are friendly, no experience of cooking or preserving is necessary and we try to use everyday, familiar equipment. You can cook along with the Live Workshop or use the recording which will be place in The Library of the School soon after the Workshop finishes
So, take advantage of the block booking discounts to access all of the Season's Workshops with the security of knowing you won't miss anything.
We look forward to meeting you and welcoming you to our preserving family
Rosie x
We got married in our village church and walked across the road to the village hall. We had decoarated the ceiling by hanging boughs of blossom and fairy lights from the beams.
All of our friends ( most of the village) were there, family and my WI, who provided the salads and puddings. Some teenagers from the families there earned some Saturday pay by being waiters and waitresses and the guests brought the wine that they would like to drink instead of gifts. In the evening the local Big Band played for dancing, babies slept in strollers and elderly ladies' eyes glisdtened as they recalled the last time they had danced to a band in the Hall.
I wanted something to go with the spit roasted lamb that was being prepared which would link the hot meal to the salad. I came up with this relish which was more than mint sauce and also conveniently made use of that glut of courgettes which defeats most gardeners.
The relish was put on the tables in small glass bowls but soon people were asking the teenagers to bring out the jars. . . .
It is quick to make, simple, clean flavours - it’s a real crowd pleaser
Our Workshops are friendly, no experience of cooking or preserving is necessary and we try to use everyday, familiar equipment. You can cook along with the Live Workshop or use the recording which will be place in The Library of the School soon after the Workshop finishes
So, take advantage of the block booking discounts to access all of the Season's Workshops with the security of knowing you won't miss anything.
We look forward to meeting you and welcoming you to our preserving family
Rosie x
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I've thoroughly enjoyed your workshops over the last year and have learnt so much about preserving - there's a whole world out there, not just jams! Your warm and friendly approach is greatly appreciated, and you answer all our questions with endless patience. Thanks for giving me the confidence to experiment - as you say, what could go wrong?!
- Tracey, Suffolk
