Preserves and pickles from the plot

This vivid, punchy chutney is built almost entirely from fresh coriander — stems, leaves and all — blended with green chillies, garlic, ginger and a squeeze of lime. It is the kind of thing you make once and then find yourself putting on absolutely everything: spooned over dal, spread inside sandwiches, served alongside grilled fish or stirred through yoghurt as a dip. Ten minutes from garden to jar.

The finest and most quintessentially British of all preserves — a brilliantly clear, jewel-red jelly with a perfect balance of sharpness and sweetness. Served alongside roast lamb, venison, or cold meats, it is an indispensable part of the British table and one of the most satisfying things to make.

The quintessential British preserve: a brilliant ruby-red jelly that sets firm and clear, made from nothing but redcurrants, sugar and patience. Classically served alongside lamb or venison, it also works beautifully on scones or spread over warm toast. The straining process — left overnight — produces a crystal-clear, jewel-bright result.

The most loved British summer jam: bright, glossy and intensely raspberry in flavour. Raspberries are naturally low in pectin, so a little lemon juice helps achieve a soft, jammy set rather than a firm one — which is exactly as it should be. This is the preserve that encapsulates the British summer in a jar.

A beautifully deep, dark jam with the powerful, distinctive flavour that only blackcurrants can give. Blackcurrants are naturally very high in pectin and acid, which means this jam sets reliably and brilliantly every time — an absolute must-make when the crop comes in.

A quintessentially British summer jam that pairs the tart, natural pectin-rich gooseberry with the delicate, muscat-scented fragrance of elderflower. It sets beautifully and spreads like a dream on warm scones or thick buttered toast. Make it in June or early July when both gooseberries and elderflowers are at their peak.

A magnificent British preserve made from an autumn hedgerow harvest of blackberries, sloes, crab apples, and rosehips, set to a glowing ruby jelly with a complex, layered flavour. Wonderful with cheese, cold meats, or spread on warm toast on a winter morning.

A proper British strawberry conserve where the fruit is kept in generous whole pieces suspended in a clear, brilliantly flavoured jelly — a step above an ordinary jam. The method of macerating the fruit overnight with sugar draws out the juices and protects the berry's structure during cooking, giving a preserve with real elegance. Spread thickly on warm scones with clotted cream.