Now put the chashni (syrup) aside. After this, add water to another pan and boil the ginger for 20 minutes. When the ginger boils well, remove it and put the ginger in a sugar syrup pan.

SAVING SUMMER: This orange-ginger recipe is great, and you hardly taste the squash Zucchini is wonderfully versatile, but its tendency to be unmanageably prolific almost overshadows its charms.

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"I'm really into tradition, and craft, and tradition around food. I honor the people who did this before me," she says. Where modern food often means mass production, Taylor makes her conserves ...

Marmalade-ginger glaze: 1/4 cup fresh lemon juice. ... In nonreactive saucepan, combine lemon juice, orange juice, vinegar, marmalade, ginger, garlic, white pepper and salt to taste.

You can also combine other fruit to make, for example, strawberry-orange or lemon-ginger marmalade, or use other flavours like spices or alcohol. "I do orange and whisky or lemon and vodka," she said.

Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 15 minutes. Stir in the marmalade to taste. Turn off heat.

Our new ‘Three Ingredient Recipes’ series showcases a range of delicious and oh-so-simple puddings that you can whip up at home.

Chop the fruit into small pieces and add to the pot, along with the juice, ginger, star anise and water. Bring to a simmer for 15 minutes. Then stir in the sugar.

150g marmalade. Icing sugar and fine orange zest to decorate. ... In a large bowl, combine the flour with the baking powder, bicarbonate of soda, cinnamon, Chinese five-spice powder, ginger, ...