Beans on a plate, originally uploaded by foodforfraud.

Hands up if you like Heinz Baked Beans. Hands up if you liked the Heinz Baked Beans with the rubbish sausages in. In either case you will no doubt note that this is indeed an online blog as such I can not see you with your hands in the air. If you answered in the affirmative for either question, I, and many more like me judge you.

Having got back from New York on Friday night I set about cooking, risotto saturday night, roast dinner for Sunday lunch. Tonight Kate is out with friends so I have to fend for myself. I essentially ended my working day by watching football and trawling the BBC website for Autumnal recipes. It’s not really Autumn yet, but I’m excited as it’s my favourite time to cook. I hit upon a sausage and bean casserole idea and I leave to go home picking up sausages, beans and some mushrooms on the way.

Once home I feed the cats and then finish the last few bits of washing up from Sunday. I then cut a whole pack of sausages up into bite sized pieces and fry them off in a little oil, adding a heaped teaspoon of my very own pizza/pasta sauce seasoning. For the seasoning it’s no mystery, you just go to the dried herbs section of your local supermarket and pick herbs, chilli flakes, garlic flakes ground black pepper and salt. You then mix them in whatever order and quantity to suit your own taste and then sprinkle it on everything. The only rule is, it must have equal measures of chilli, garlic, salt and black pepper, but be mainly herbs. Don’t worry if you don’t think thyme goes in pasta dishes, when it’s mixed with basil, rosemary and God knows what else you won’t care.

Anyway, back to dinner. Once the sausage pieces have browned sufficiently that you can start stabbing them with a knife and eating them if only to quench your growing hunger and burn your tongue then add a whole chopped onion and two finely chopped cloves of garlic. Fry until softened and beginning to brown. Pour in a glass of the red wine someone left at a house party which is literally too awful to drink but has mysteriously been open in any event, a tin of chopped tomatoes, and 6 sliced mushrooms. Cook for 20-30 mins stirring occasionally. Oh, I almost forgot, you’ll also need lashings of worcestershire sauce. Once it’s bubbled away for about 20-30 mins add a whole tin of drained Haricot beans. Stir in and cook for a further 10 mins. Add water and or stock as you go if needed but this should be a very thick sauce.

Serve in bowls with lots of black pepper and parmesan cheese. Toast is optional, but it provides a nice texture difference to the soft beans in hot spicy sauce. Either way it’s good, I had a second bowl after the toast had run out just to make sure *ahem

As the old Joke goes. How does Bob Marley like his doughnuts? W’Jammin’. Boom!

Anyway, before we continue with the post, please allow me to apologise for the severe lack of posts for the last 9 months. I haven’t been pregnant, I sadly destroyed my hard drive with all of my photos on and have been robbed of many a good recipe. So I apologise.

So, summer has drawn to an anti-climatic end, and we’re now faced with the prospect of Autumn’s slow decline into winter. For those of us with seasonal affected disorder this signifies a steady decline into depression and casual alcoholism in the run up to Christmas.

Some of us see the end of summer as a bright spot in the year, I am one of these. I love pies, I also love making my own Jam. The cusp of the end of summer is some of the best time to do this. Plums, blackberries, apples, pears, all kinds of other fruits are always good, cheap and in abundance this time of year.

The basic idea is simple enough. Fruit + Sugar + heat = Jam.

So I started this summer to christen the Preserving Pan Kate had bought me for Christmas by making Nectarine and chilli jam. It’s a very simple process.

Ingredients:

1.5KG unripe Nectarines
750g Sugar (only use granulated white sugar or preserving sugar. Brown sugar will make your jam look cloudy)
6 green chilies finely chopped (seeds in or out it’s up to you)

Equipment:

Preserving pan (any large pan will do)
1 large glass mixing bowl (not a metal one as this will taint the flavour)
a paring knife
a jam funnel
sterilised jars
labels designed by your very clever girlfriend

Start by halving and removing the kernels from the nectarines. Don’t worry if you can’t get all the kernels out, they’ll be released during the cooking and you can pick them out then. Cover the halved nectarines with the sugar and leave overnight. This process is desiccation and it draws out the juice form the fruit and means that you don’t have to add water to help dissolve the sugar, which ultimately reduces your cooking time.

Add the sugared fruit to the pan and heat slowly whilst stirring until the sugar has dissolved. You’ll know the sugar has dissolved by the sound and feel on the spoon. Once the sugar has dissolved you can bring up the heat and allow the fruit to cook and the liquid to reduce. This usually takes about 45mins to an hour on a medium heat. When you think the jam is ready test it by putting a teaspoon full in the freezer for 30 seconds. If a skin forms it’s ready.

For the Jars, the best way I’ve found to do this is by cleaning the jars that you’ll need plus a couple of small extra jars just in case. Place them whilst still wet all with their lids (if you’re using a kilner or similar jar remove any rubber seals) on a baking tray and pop them in a preheated oven at 120 degrees C and leave them there to dray and stay sterilised until needed.

Once the jam is ready you must jar up immediately. This helps kill any bacteria and ultimately preserve your jam for longer. Don’t worry about your metal lids as the jam cools you’ll hear them pop in so you’ll be able to tell which jams are unopened.

For the plum & blackberry Jam follow the above recipe, using 1.5KG of plums and 400g of blackberries but only add the blackberries in the last 20 mins. This keeps them largely whole and gives you a little surprise every now and then when using the jam.

The Nectarine and chilli jam is great as an alternative to mango chutney with a curry and any spicy food, it’s not too hot, but you can adjust this with the chillies is you wish. I deseeded the chillies for this as I didn’t want to blow my head off, but in hindsight I may not do that next time to see how it goes.

The plum and blackberry Jam is amazing stirred into porridge, on toast, and I am thinking of making a victoria sponge using it. It has whole chunks of plum and small blackberries barely holding there shape, which burst with the pressure of your knife as you spread it over your hot buttered toast.

Now I have to sign off as I am salivating over the keyboard, which frankly doesn’t bode well for the warranty.

Layered, originally uploaded by foodforfraud.

So left over from New Years Day, there is a pack of bacon, some eggs and some mushrooms. I have already failed my January test to loose a few pounds and sober up after a night in the Crowbar with Phil. Some birthday planning, gang rape jokes, date interference, jaeger bombs later and Friday hurts. A punishing day at work, where I could have been doing other things was spent trying to convince people to pay money they owe despite the red tape that they need jumping through. I go home hurt, tired and angry. Henry Rollins helps on the way home, then Leonardo di Caprio head fucks me with Inception. Tired and confused I go to bed. Whilst this is all happening the feeling of a cooked breakfast never quite leaves me, I can taste the bacon, I dream of egg yolk running over the white and streaming in between the cracks created by a pile of fried garlic mushrooms. In short, I am plagued by the crunch of toast.

Saturday comes with a cat on the bed and a sleepy girlfriend I am beckoned to the kitchen. Before I can begin I am set upon by another cat, who didn’t turn up last night for food so is of course ravenous, I barely have time to fill the kettle before she is upon me with shrieking mews which rip the hemispheres of my brain asunder. I feed her, but that is not enough, I must sit down so she can warm herself. Kate makes the tea and before I can object has cleaned my canvass and set upon her fruit & fibre, as I reach for the frying pan. First the bacon, it’s that supermarket water infused bacon so some boiling, shrinking and eventual frying later we have reached suitable crispness, I place upon my two slices of preped and willing toast. Two slices of bacon per piece of bread. Next the mushrooms; without cleaning the pan I add a small knob of butter, a clove of chopped garlic and black pepper, then in go the five sliced chesnut mushrooms. Fry until they’re done to your liking, in this case until they are largely crispy but still have some chewy softness to them. When done, divide between your two slices of baconed toasted bread and move quickly on to the eggs. Butter and olive oil is my favourite to cook eggs in if you are short of animal fat, so I regrease the pan and fry my two eggs, sadly one of the yolks breaks which normally would result in a tantrum, but I have been dreaming of this for too long to let it be ruined by a broken yolk. I cook my eggs sunny side up. I crack them into the pan and give them enough heat for the whites to keep their shape and then I lean the pan off the heat and pool the fat which then gets spooned over the eggs until the tops are cooked. This leaves the yolk deliciously runny, unless you’ve broken one and then in that case there is nothing you can do.

I top my toasted towers of torrential cholesterol with my fried eggs and then devour with a hot cup of tea. Joy. I then sit on the sofa and type this while considering the many ways in which January can fuck off.

P1040473, originally uploaded by foodforfraud.

New Years Eve rolls in and I’m feeling coldy, to be fair I don’t really enjoy New Years at the best of times, it often feels like I am being forced to have fun, actually that is not quite true, it’s more akin to having no option but to have fun, a celebration predicated upon our planet having revolved once more around the sun. It is the most turgid of evenings, even at the best of times.

Sadly this year was going to be a little different. Our friend Matt had just turned 30 on Christmas Eve. Now, Matt had decided to have a house party on New Years Eve at his place to celebrate, this is a good thing. It entails not meeting any randoms, which since I am not single, and am now too old and cynical to view the company of strangers as anything other than a annoying by product of living in the busiest city in Western Europe. It also involves being in a house with people I know and like. This is better than being in a bar, unless I am DJing on New Years, bar are often the worst places to be.

Sadly my cold is making me irritable, and anti social. I want to go out, but I equally do not want to spend the next 3 days bed ridden feeling worse than if I just took the bullet and stayed in. Staying in it is.

I need dinner. I peruse another one of the books from Santa – The Flavour Thesaurus. Again, if you don’t have this book, get it. It is essential. No matter how many books I read, none will ever compete with this for shear brilliance and lateral thinking genius. It basically provides you with a complete list of which flavours go, and it even gives you some of the science behind them. It has all the flavours you can think of and additionally has some that would never occur to you. It is essential reading for any aspiring cook.

Anyway, I have been aware for some time of the impending rot of some parsnips which have been in the fridge for ages, and then the book comes into it’s own. It recommends a recipe for pea and parsnip soup. I see that peas and parsnips are both noted for the way they compliment bacon. Ok, well ham is basically bacon, just cooked differently, so that should go. Both are noted to go with cheese. Hmmmm. I see a plan forming. I have some proper stock sitting in a bowl in the fridge. I set to work.

Ingredients:

2 onions
1 clove of garlic
3 parsnips
500g frozen peas
500ml chicken stock
200g cooked ham
olive oil
a pinch of cayenne pepper
1 tsp wholegrain mustard
Salt, Pepper and Parmesan cheese to taste

Dice the onion, ham and parsnips. Crush the garlic and soften in the olive oil all at once. Once the onions are soft add the peas and stir in, increase the heat and add the stock. Boil everything for about 15-20 mins until tender and blitz in a food processor or with a hand blender. Add the cheese and season to taste and return to the pot to keep warm. Serve pipping hot with crusty buttered bread.

It is perfect, I would not have put Parsnips and Peas together in any other context than the traditional roast one. But they work so well together. The Soup has everything, meat form the ham and the stock, heat form the mustard and the cayenne, salt from the cheese and sweetness form the peas and the snips. All together, amazing. Try it, you won’t be disappointed.

P1040472, originally uploaded by foodforfraud.

So, inspired by River Cottage I decided that even though Christmas had just been and gone in a blur of weddings, illness, alcohol abuse, bruised eyes, and hangovers, I would make some Christmas bread. It was a total experiment so the amounts below are approximations. Nonetheless the result was pretty damn good and has been set upon by all guests in the house, ideal for breakfast or with a cup of tea in the afternoon, but always with as much butter as your cardiologist will allow, actually that won’t be a lot, perhaps enough butter to give your cardiologist a heart attack would be a better analogy.

Either way try it, there are no hard and fast rules and if truth be told these taste more Hot Cross Buns than essence of Christmas, but they are worth a bake. Makes 2 500g loaves

1KG strong white bread flour
1 tblsp fast action yeast
100g butter
100g brown muscavado sugar
1 egg lightly beaten
500ml half water half milk heated until hot to the touch
150g candied peel
150g dried cranberries
150g currants
1 tsp ground all spice
½ tsp each of ground ginger, cinnamon and salt

Add the flour, yeast, salt and spices to a bowl and mix quickly, rub in the butter with your fingers until the mixture resembles breadcrumbs. Add the sugar, peel, currants and craberries and mix again quickly. Next make a well and add the egg to the well. Add the hot milk mixture until it forms a dough, and then knead on a floured surface for about 10-15 mins. Be really rough and really get al that gluten working. Once kneaded split the dough in half and place in buttered loaf tins, and leave to prove somewhere warm for about 30 minutes or so (on top of a radiator is ideal if you have the heating on). Once proved, I brushed with a lightly beaten egg and sprinkle some caster sugar on top. Then place in the middle of a preheated oven at 200C for about 25-30 mins. Because I used an egg I checked the loaves with a wooden skewer much in the same way I would a cake to ensure that it was cooked through.

Once out of the oven, either leave to cool or make a cup of tea and have a quick slice with lots of butter on. Once cool, always toast it. This bread needs to be warm, if it isn’t warm the butter won’t melt and it will lose some of it’s joy, and no one likes a joyless bread, now do they?

P1040460, originally uploaded by foodforfraud.

So one of Santa’s gifts to me this year, for I have been a very good boy was a book entitled The Geometry of Pasta, which is an excellent book, basically it was designed to a Graphic Designer who has obviously become obsessed with the shapes of pasta, it is all in stark black and white, and is complemented by some superb recipes by one of said designers chef friends.

Kate had gone to visit her parents in between Christmas and New Years, rather than revert to complete teenager status and spend my days around the house wanking and crying I decided to take to bed with my books. I later learned that this was a mistake as my eyelids tired and I tried to sleep I was plagued with images of wild boar and rabbit ragu. I had to relieve my 3am hunger with a massive bowl of fruit and fibre. This really did not hit the spot.

The next day I decided to get up and go shopping for ragu ingredents. Having purchased some suitably adequate meat I returned home and begun my labours.

Ingredients:

½ rack of belly ribs trimmed of most of the excess fat.
500g stewing beef such as flank
250g lambs neck fillets
Or any combination of meat that takes a lot of cooking, if on the bone the better.
2 onions finely chopped
5 cloves of garlic finely chopped
2 carrots finely grated
2 stalks of celery finely chopped
2 bay leaves
1 whole bottle of red wine
4 cans of tinned tomatoes
1 finely chopped chilli
salt, pepper and olive oil

First season and brown all of the meat in a bit of oil, a bit at a time in a heavy based casserole. Once each piece is browned and sealed place in a dish beside your casserole. It is quite important that you have the pan as hot as possible so that the meat browns quickly burning it’s juices to the bottom of the pan as you go.

Once all the meat is browned add a little more oil to the pan and add all the vegetables and bay leaves at once and cook until tender. Return the meat to the pan and give a good stir. Pour in all the wine and bring to the boil. Boil until you can no longer smell the alcohol. Add the tomatoes and some puree if you so desire and bring the heat right down to only a gentle simmer. Then just leave it to simmer until the point where the meat is literally disintergrating and falling off the bone. Break any stubborn bits of meat with a wooden spoon and remove any bones and clean them of meat which should go back in the sauce. The meat should have the consistency of pulled pork. Cook it all day if needs be using your lid to adjust how thick you want the sauce. If it gets too thick you can always add some water or stock to loosen it, but I like mine very thick so that it clings to my pasta.

I quickly realised during the cooking that given the shear protein constitute of the pan, there would be a distinct inability to pass this from one pan to another. Even the most carnivorous of intestines would require some form of ruffage to ease the transition. Olives, green and black. Preserved in brine and sitting forlorn in the bottom of the fridge, they have the added benefit of adding a bit of salt which given the quantities at stake, you will need all the seasoning you can get, but remember, you can always add more, but you can’t take it out, and always season towards the end of cooking, as reduced liquid will make the dish saltier than you intended.

We just had some for dinner and I added some mushrooms, which worked wonderfully.

I would warn you though, it is incredibly rich, but as rich as it is versatile. I have a pot in the freezer which I plan to make all sorts from; anything from ravioli to canneloni and lasagne. It will just sit in the freezer brewing for weeks and come out even more delicious than when it went in. Amazing stuff and, if you have the freezer space, well worth the effort.

As for pasta, don’t use spaghetti, use something that will let the sauce cling to it; fusilli works perfectly. Enjoy.

Apple and Plum Tartlets 11, originally uploaded by foodforfraud.

So I got a little bit excited about Tender Vol II, Nigel Slater’s latest musing. As I type he is about to be on the tele with his New Years Suppers. If you don’t have either Tender Vol I or II go out and get them, beg, borrow, rob a fucking Granny, don’t care, you need these books, beautifully put together, they not only look stunning but every page is packed with the most wonderful recipes.

And so it was that the Observer ran an exclusive with some recipes from Tender Vol II. Having already fallen in love with Vol I, and having plums left over from the second failed batch of Jam I decided that I would make a plum pie as a dessert to a dinner we were having with some friends.

The plum pie was nice, very good with lashings of hot custard. Yes, I just typed “lashings of hot custard”. That should confuse a few people searching the internet for porn.

However I had made too much pastry. What to do. Hmmm. Some overly ripe apples in the fruit bowl. Hmmm. Some leftover pie filling. Hmmm. I rolled out the pastry and filled with chopped apple and spooned over the filling from the pie. It was amazing. Should you wish to repeat the heaven, this is how.

Pastry:

100g butter
100g caster sugar
175g plain flour
½ tsp baking powder
a lightly beaten egg

Cream the butter and sugar together and add the egg flour and baking powder. Form into a dough and knead until smooth. Place it in some greaseproof paper and leave in the fridge to chill.

If you don’t have any handy leftover pie filling just place some halved deseeded plums in a pan with a couple of tablespoons of caster sugar and cook until the juice of the plums has come out and the plums are falling to pieces. Leave to cool while you roll out your dough and cut out the circles.

Place on to a baking tray suitable for yorkshire puddings and fill each pastry disc with sliced apple at the bottom and spoon over a helping of plum sauce. Bake in the oven at 180C for about 15-20mins until the edges have caramelised and burnt slightly. Eat hot with custard or cold with a cup of tea. You don’t have to blind bake the cases, but can if you want. They’re good just as they are.

Perfect for those autumnal and wintery weekends when all you seem to do is eat. Enjoy, don’t worry about the calories, but be careful, I basically had these for dinner three nights running.

Salmon 3, originally uploaded by foodforfraud.

I had been milling this idea around for a while, and as you will note I don’t eat a lot of fish. Now this did start as a complete aversion to fish which I blame of the psychological scarring suffered at the hands of my father, this took the form of boil in the bag kippers, which frankly were older than sin and smelt a little like someone had been boiling the corpse of Captain Birdseye, which had just been discovered floating in the North Atlantic after he had tragically died falling over board on a cod fishing expedition. An argument ensued. Thankfully I was old enough to be able to go out while this crime was being perpetrated and came back to the parental abode to enquire “how was your kipper?” the response; “not very nice, I think it had been in the freezer too long”. Vindication. It’s a beautiful thing.

Now I had been raised on a diet consisting mainly of my families weekly routine, which after my parents divorce consisted of my Dad’s: sausages, pork chops, lamb chops, pies and repeat all served with potatoes and a green vegetable. My Mum would work all the hours God sent and as such was often home too late to cook so we lived mainly out of the microwave. As much as this sounds like a sob story, we all turned out all right, if not a little eradiated. Fish (other than Kippergate) was the preserve of summer holidays and mainly consisted of sardines, mackerel, and the like, which are not very child friendly at the best of times.

The childhood staple of the fish finger sandwich were about as fishy as things got at home. And we were occasionally subjected to the trauma of tinned tuna mayonaise sandwiches at school when the kitchen wasn’t working. I still have a fear of tinned fish which I hope will never leave me.

Now, when Kate and I got together she took matters in hand, and has for the last 6 years been working slowly but surely to eradicate my fear and hatred of all things fish. I now eat fish willingly and with vigour, but I have become something of a fish snob; it must be fresh, and as such I end up paying through the nose for it. That said this was supermarket fish, and was beautiful to boot!

So, childhood scars out of the way back to the cooking. This dish is rather good as a protein supplement to a healthy and simple vegetable stirfry.

Ingredients:

2 salmon fillets with the skin on
1 tblsp of miso (dark or light, doesn’t matter)
1 tblsp of brown sugar
1 tblsp each of dark and light soy sauce
1 tblsp molasses
1 tblsp vegetable oil
1 thumb sized piece of root ginger grated
3 tblsp of cooking saki

These are approximations and you can chop and change the quantities to suit your tastes. Remember; there are no rules.

The vegetable stirfry is up to you, but broccoli works well with lots of garlic, ginger and chilli.

For the salmon, heat a bit of oil in an oven proof griddle pan and set the oven to 180C. Mix the ingredients in a bowl to form a marinade a bit akin to barbecue sauce. Do not marinade the fillets, instead once the pan is nice and hot place the fillets skin side down on the griddle pan ad cook for 2 mins. Once the 2 mins are up, pour the sauce over the top of the fillets. The sauce will bubble up quite aggressively, that’s fine, don’t worry. Place the pan in the oven and cook for 5 mins, remove baste and cook for a further 5mins. Serve immediately with your vegetable strifry and enjoy. It really is that simple.

Churi Shrooms 2, originally uploaded by foodforfraud.

Got a bit obsessed with Chimichuri. It is amazing frankly and I would happily put it on almost anything. But this comes from the man who would happily put mustard on anything, which is probably a good barometer of where my taste buds are at.

Whether you want to use this one on it’s own, or with anything else (corn on the cob works well with Chimichuri) or as a side for some steaks I heartily recommend this.

For the Chimichuri:

8 cloves of garlic – very finely chopped to get the heat out.
Juice of one lemon
Parsely – flat leaf is best, and a standard supermarket pack is fine for this recipe in these quantities
1 whole chilli finely chopped, seeded or deseeded depending on how hot you want it
olive oil
Salt and pepper to taste.

Make it how you want, if you don’t like it so heavy on the garlic, use less, if you want it sharper use more lemon juice. It’s really up to you. The above is just a guideline.

Basically fill the mushrooms with the Churi Fury and bake about 20 mins in a prehaeted oven at about 180C. Awesomeness personified. I served up with some sausages and weird marinated and grilled corn on the cob. Need to get recipe down before I expose it to the general public in case I cause harm to anyone.

In short a pretty simple supper or side for a nice piece of meat. Or just to make a bottle to keep in the fridge for a couple of weeks. Ideal for BBQ’s. Versatile to the point of ridiculousness and always awesome. Enjoy.

preserving with sugar, originally uploaded by foodforfraud.

I got a little bit obsessed with preserving things last year. So much so that I requested, and got a complete jam making set for Christmas, and Kate even designed me my own labels for said jam making. To be fair the picture batch of Plum Jam was a success, and I have had good feedback from those that got a jar, however I did make a subsequent batch from a massive punnet of British plums I found going cheap in Waitrose (the Jam pictured was made with the paler Japanese variety). Sadly I got drunk while making the second batch and cooked it too long. I now have several jars of jam which cannot be removed from the jars without a crowbar. Oops.

Anyway, I hadn’t realised that making Jam was so simple. First before we get on with the recipe I will give you a little bit of science behind the art of making jam and chutney. In a word: Pectin. This is the substance that gives Jam it’s….. well, Jamyness. It is abundant in apples, lemons, and plums. You can buy pectin in bottles, this is usually apple pectin, or you can add the juice of one lemon. The trick is to not boil your jam while cooking it as boiling can destroy the pectin.

Right, now on to the recipe. This basically takes two days, but it is low on work and well worth it for the result.

What you need:

900g plums (unripe is best)
900g preserving sugar (if you can find it, although just plain granulated will do fine. Don’t use brown or unrefined sugar. Refined cheap sugar will give you a clearer result)
1 Big arse pot to cook that shit in (apologies, was reading Cookin’ Wid Coolio this morning)

Basically halve and deseed your plums. If you can’t get rid of all of the seeds, don’t worry or fret. You can remove these during the cooking process with a slotted spoon. Place them in the pot and cover them with sugar. Give them a stir to ensure the sugar has coated as many of the plums as possible. Don’t worry about this too much either as you now leave to stand to 24 hours. This removes all the juice from the plums as well as softening them. By the power of Osmossiss/Greyskull!!!! It also avoids the need to add extra water which you’ll just end up having to cook off.

After 24 hours put the pot over a low heat and heat gently, stirring until all the sugar has been dissolved. Once the sugar is dissolved increase the heat to medium and simmer. Keep stirring until the jam has thickened. Be careful to not over cook it as you will not be able to get it out of the jars/spread it on anything, which isn’t really the point.

I’m not really sure what Jam thermometers are for, but you don’t really need on as far I can see for this recipe. Either way this is good for spreading on toast, however it really comes into it’s own when used with garlic, ginger, chilli and soy sauce made to go with some duck breasts. Amazing.

Either way, I have had so much fun with making preserves, that you should give it go. It is amazing having Jam that you made in the fridge, and it is just as good (and a lot cheaper) than most posh jams I have tasted out there.

Oh, and one last thing, I have just noticed that I haven’t sworn in this post, so I will just say, enjoy and fuckety-bye. xx