Save and savour a batch of sweet and sharp south-east Asian mango and squash pickle, and a piquant eastern European pepper condiment
August is the month when I tend to spend the least time in the kitchen actually cooking. So, when I am in there, I want to make it really count. The answer? Stock up on the seasonal surplus of fruit and vegetables, and knock up a great, big batch of something that’s going to last and last. Making the most of what we have in such abundance now – preserving and conserving it for the months ahead, after the bounty has passed for another year – is something well worth getting into the kitchen for.