Lemon Curd Recipe Using Duck Eggs

Lemon curd is a favourite at our house and as I have an abundance of duck eggs which can be used to make lemon curd here is the lemon curd recipe.


  • 2 lemons
  • 2 duck eggs
  • 7oz of castor sugar
  • 1oz of margarine


  1. Crack eggs and whisk the eggs.
  2. Grate the rind of the 2 lemons, cut in half and squeeze.
  3. Add the juice and rind of the lemons to the eggs as well as the sugar and margarine.
  4. Mix all the ingredients together.
  5. Bring the ingredients to the boil.
  6. Pour lemon curd into sterilised jars.

Makes a jar of lemon curd.

Courgette and Green Tomato Chutney

Back in early September 2005 I decided to use up some of the courgette and green tomatoes which kept growing in my veg garden by making courgette and green tomato chutney. I had never made chutney before but I thought I would give it a go. I am pleased to say that this chutney is delicious. It is great in a cheese sandwich, to accompany a salad, added to a curry/casserole or smeared over chicken breast which is wrapped in foil and cooked in the oven. I highly recommend making it so if I have tempted you then here is the recipe.


  • 1kg diced courgettes.
  • 1kg peeled and diced green tomatoes.
  • 500g peeled and diced onions.
  • 500g peeled, cored and diced cooking apples.
  • 500g soft brown sugar.
  • 500g sultanas.
  • 600ml white wine vinegar.
  • 1 mulled wine sachet.


  1. Put all ingredients into a large saucepan with the spice sachet.
  2. Bring ingredients slowly to the boil making sure that you stir occasionally.
  3. Leave the pan uncovered and simmer for 2-3 hours – stir occasionally so that the mixture doesn’t stick to the bottom of the pan or burn.
  4. The ingredients will reduce down and the chutney will be ready when it has thickened.
  5. Remember to remove the spice sachet before bottling.
  6. Sterilise jars in a hot oven for a few minutes.
  7. Put the chutney in the sterilised jars whilst it is still warm.
  8. Make sure the jars have plastic lids because the vinegar will react with metal lids.
  9. Leave the chutney to mature for at least 2 weeks and up to a couple of months.

This recipe made 3kg of chutney so as you can imagine we had alot of jars. This courgette and green tomato chutney makes an excellent homemade gift for your food loving friends and family. My friends and family thought it was so delicious that they kept returning the empty jars in the hope that I would swop them for more full ones!

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Pickled Beetroot

I enjoy growing beetroot and have had some success with it over the last few years and even the floods in June have not deterred the beet from growing. One way of preserving the beetroot season is by pickling the beetroot and this is quite simple to do.

Pickling Beetroot

Homegrown Beetroot

Homegrown Beetroot

Ingredients For Pickling Beetroot

  • Beetroot
  • Vinegar (malt vinegar, wine vinegar or pickling vinegar depending on your preference)
  • Sugar
  • Glass Jar

Method For Pickling Beetroot

  1. Lift beetroot out of ground and cut off the root and the leaves without cutting into the flesh if possible.
  2. Add one tablespoon of vinegar to a pan of water (the vinegar helps to stop the beetroot bleeding).
  3. Place beetroot in water and bring to boil.
  4. Let beetroot cook in pan of simmering water for 30-45 minutes.
  5. If the skin will easily move away from the beetroot then the beet is cooked.
  6. Peel off the beetroot skin and cut the beetroot into slices.
  7. Place vinegar in pan with six tablespoons of sugar.
  8. Heat vinegar until the sugar is dissolved.
  9. Remove lid of jar and place jar in oven until the glass is hot (up to 5 minutes – this sterilises the jar).
  10. Place the beetroot slices into the jar.
  11. Pour over the vinegar and add lid.
  12. Label the jar with pickled beetroot and date.
  13. Serve with salads.


My husband says there is no comparison between homegrown pickled beetroot and shop bought beetroot. It’s worth the effort of growing this veg to get top quality pickled beetroot.

Prize Winning Pickled Beetroot

Prize Winning Pickled Beetroot

I entered my pickled beetroot into the village produce show in August and it won first prize so go ahead pickle some beetroot today!

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