With a quill. Though the strainer has since been invented, many chefs can’t resist leaving red currants intact. Campanile chef Mark Peel loves to coat the berries, still on the vine, with egg ...

red currant preserves and water in sauce pot.Bring to a boil and lower to simmer. Simmer for 20 minutes.Skim the top of the relish and remove from the heat. Stir in the walnuts and orange peel ...

Put the flour, salt, sugar, bicarb, suet, candied peel, currants and citrus zest into a bowl and mix really well. Make a little well in the centre and pour in the buttermilk, using a palette knife ...

a ridiculous amount of cherry, grape, pear, and currant tomatoes ... to put through the whole canning process, which requires peeling and seeding the tomatoes prior to processing.

Eccles cakes, those delightful pastries filled with dried currants, candied citrus peel, and warm spices, have been a beloved British treat for generations. Article continues below ADVERTISEMENT ...