Ingredients

Pickled Eggs

  • 12 medium-sized eggs, hard-boiled and shelled
  • 2 small beetroot, halved
  • 3 cups cider vinegar
  • 1 tsp mustard seeds
  • 1 clove garlic, finely sliced
  • 3 fresh bay leaves
  • 10 black peppercorns

Devilled Eggs

  • 6 pickled eggs
  • 2 tbsp mayonnaise
  • 1 tsp horseradish
  • 1/4 tsp salt
  • Fresh black pepper
  • Microgreens

Steps

Pickled Eggs

  1. In a saucepan, add the beetroot halves, cider vinegar, mustard seeds, garlic, bay and peppercorns. Simmer for 5 minutes and leave to cool.
  2. Place eggs into a Mason jar. Put the beetroot halves into the jar, then pour in the cool pickling liquid, making sure that the eggs are fully covered.
  3. Seal tightly and put into the fridge for up to 3 months.

Devilled Eggs

  1. Slice eggs in half and scoop out the yolks. Mix with mayonnaise, horseradish and salt.
  2. Pipe mixture back into the empty egg whites. Top with fresh black pepper and microgreens.

Ingredients

  • 1 cup white vinegar
  • 1 cup water
  • 1/3 cup caster (superfine) sugar
  • 1 tbsp salt
  • 5 black peppercorns
  • 1 chili, finely sliced
  • 1 clove garlic, finely sliced
  • 2 firm avocados
  • 5 sprigs coriander

Steps

  1. In a saucepan, add the vinegar, water, sugar, salt and black peppercorns and bring to a boil. Add the chili and garlic, and simmer gently for 5 minutes, then leave to cool.
  2. Cut avocados in half, remove pits and slice them thinly. Place them in a Mason jar, along with the coriander stalks. Pour the cooled pickling lid over them, seal tightly with a lid and put into the fridge. Chill for 24 hours then serve.

Ingredients

  • 1 lb cooked shrimp, shelled
  • 1/2 lemon, juice only
  • 1/2 small fennel bulb, thinly sliced, plus fronds
  • 1/2 cup olive oil
  • 1/2 cup cider vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp Tabasco
  • 1/4 cup capers
  • 2 cloves garlic, finely chopped
  • 1 tsp celery seeds

Steps

  1. In a large Mason jar, add the shrimp and squeeze the lemon juice over them.
  2. In a saucepan, add the fennel, oil, vinegar, sugar, salt and Tabasco and bring to a gentle simmer, then switch off the heat. Stir in the capers, garlic and celery seeds. Pour the mixture into the jar over the shrimp. Give it a good jiggle to make sure it’s all covered.
  3. Seal the jar tightly and refrigerate for a minimum of 24 hours, or up to 3 days. Serve chilled, as canapés on skewers or small pieces of toast.

Ingredients

  • 1/2 cup white balsamic vinegar
  • 1/2 cup water
  • 1/3 cup maple syrup
  • 1 tsp salt
  • 5 peppercorns
  • 1/2 tsp vanilla bean extract
  • 2 2/3 cups strawberries

Steps

  1. In a small saucepan, add vinegar, water, maple syrup, salt and peppercorns. Gently simmer for 5 minutes then leave to cool.
  2. Hull the strawberries and chop them in halves or quarters depending on their size. Put them into a clean Mason jar, then pour the cool liquid over the top. Tap the jar on the counter a few times to get rid of air bubbles, then seal tightly with a lid and put in the fridge for 24 hours or up to a week.
  3. Served spooned on top of vanilla ice cream, thick Greek yogurt or chocolate cake.
  4. For a parfait: Spoon alternate layers of strawberries and sweetened whipped cream into a small sundae glass. Top with more strawberries and crushed biscuits.