Chard, Butter Bean and Lemon Soup.

 A wonderful late summer or autumn soup with subtle hints of sourness.

In a large pan soften a diced onion and a couple of chopped garlic cloves in olive oil until translucent.

Grate in the zest of a whole lemon then add the chard stalks with a splash of veg stock and sweat for a few minutes.

Add the shredded chard leaves, stir and cook for a few minutes.

Add a tin of butter beans including half the liquor from the tin and top the soup up with more stock.

Add the juice from the lemon and season with salt and pepper.

When the chard is wilted down and the beans are warmed through serve.

Crab Apple Jelly.

 A jelly that goes wonderfully with pork, game and cold meets and will keep for the winter months if stored in a dark cool larder. 

For this recipe I use foraged crab apples from the new forest and some ornamental ones given to me from a garden.

Chop the apples, use the cores to as they contain lots of pectin which will help the jelly to set.

Place in a saucepan and add cold water until it is half way up the chopped apples.

Bring to a boil and then turn the heat down and simmer until the apples collapse and can be stirred and crushed with a wooden spoon.

Pour the mixture into a jelly bag suspended over a saucepan and wait for all the juices to to strain through. If you don't mind a cloudy jelly you can squeeze the last juices through - if you like a clear jelly do not squeeze the bag.

For every litre of juice add 750g of sugar to the saucepan and boil rapidly, stirring the sugar to dissolve it and skimming off any scum with a wooden spoon. Hard boil for at least ten minutes.

The setting point is at 106 celcius if you have a sweet thermometer or you can drop a little of the mixture onto a saucer than has been cooled in the freezer - leave for a few seconds and if it wrinkles when pushed the jelly is ready.

Pour into sterilized jars and seal immediately. allow to cool and store for use.

Marinated Green Olives.

 Finely chop a selection of mixed herbs - go easy on the stronger flavoured ones like tarragon and mint, and if using thyme and rosemary try to pick the tender tops, and add to a bowl or jar with green olives.

Also add finely chopped garlic and red chilli, lemon zest, lemon juice and a good glug of extra virgin olive oil.

Leave all the ingredients to marinade together before eating.

If storing in a fridge remove half an hour or so before eating to allow them to come to room temperature.