• 400 g cooking apples
• 1 orange or lemon
• 1 kg blackberries
• 3 ½ c water
• 1 ¾ c sugar (approx)

Wipe the apples, cut into pieces without peeling or coring. Thinly peel the rind from the orange or lemon. Put apples, rind, water and blackberries into a preserving pan and bring to the boil. Simmer until pulpy. Stir occasionally for about 30 mins. Turn into a jelly bag and leave to drip overnight. Do not squeeze the bag.

Next day measure the juice allowing a cup of sugar and a tablespoon of lemon or orange juice for each cup of juice. Heat the juices until boiling then add the sugar stirring until dissolved. Boil rapidly for about 30 mins or until the jelly gives the setting test.

Makes about 2 x 250ml jars.

• 1 egg white
• 2 tbsp caster sugar
• 2 tsp ground cumin
• 1 ½ tsp flaky sea salt
• ½ tsp cayenne pepper
• ½ tsp smoked paprika
• 3 c natural almonds
• 1 ½ cups raw cashews
• 200 g pretzels

Preheat the oven to 180C. Line a large tin or meat dish with baking paper. Beat the egg white, sugar and spices until soft pea. Add the nuts and coat well before turning them out into the tin and spreading them in a single layer. Bake for about 30 minutes, checking and turning them regularly. Cool. Add the pretzels and an extra sprinkling of salt if desired. Store in an airtight container.