Waitrose Kitchen Magazine, September 2012

  • Carrots with caraway (page 12)

    from Waitrose Kitchen Magazine, September 2012 Waitrose Kitchen Magazine, September 2012 by Skye Gyngell

    • Categories: Side dish; Fall / autumn; Vegetarian
    • Ingredients: caraway seeds; carrots; honey; dried chilli flakes; dill
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  • Piccalilli with a punch

    • eliza on December 12, 2015

      I made this in August with veggies from the garden and I'm just eating it now. I did sub some of the ingredients, missing out the English mustard and using powdered instead of crystallized ginger. I also used apple cider vinegar. Very good with bbq meats for a ploughman's lunch. Video available on their YouTube channel.

    • eliza on September 10, 2022

      Made this again today with some changes based on what I had. Used apple cider vinegar, regular mustard powder, and finely chopped fresh ginger. I also used my own dried gochugaru chilies for the heat, about 1 3/4 chilies, finely chopped. Packed in sterilized jars so I can let it sit in the cupboard for a few weeks. They say to leave 6 weeks, but the small amount I tasted was delicious. Updated: The fresh ginger added a delicious element to the finished preserve.

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  • Published Sep 01 2012
  • Format Magazine
  • Page Count 98
  • Language English
  • Countries United Kingdom

Publishers Text

Waitrose Kitchen is a fresh and modern food bible for cookery inspiration for all occasions, from the everyday to the special. It encourages more people to share the Waitrose passion for good food and cooking - with great recipes, beautiful photography and the biggest and best-loved names in the food world. There are time-saving tips and inspirational ideas for the busy Waitrose customer. Waitrose publishes Waitrose Kitchen magazine, available in all Waitrose branches and other selected newsagents and stores.