Photo: Supplied
Autumn is a wonderful time of the year and we dig out a few woolen jumpers, it's also a great season to be in the garden preparing for winter and spring. April is also the time for harvesting the last of the late summer produce.
If you're lucky enough to be in that position what should you do with it all?
Foodwriter, and author and creator of the website Homegrown Kitchen, Nicola Galloway has the answer.
https://www.homegrown-kitchen.co.nz/
Also this recipe from listener, Tony Winter:
4kg figs 2kg raw sugar, 2 tablespoons cloves, 50g root ginger. Combine vinegar & sugar in large saucepan & bring to the boil, stirring to dissolve the sugar.
Add the cloves & brused ginger tied in muslim & the whole washed figs. Cook slowly for 1-2hrs turning with a slotted spoon.
Remove the bag of spices.
Pour into small jars pre-soaked in hot water & dried, & overflow with liquid & seal. Keep opened jars in frig. Serve with icecream in fancy dessert plates to wow anyone.
The longer you keep them the more developed the yum. I often make smaller lots due to amount of figs, as the 4kg one makes 12+ small jars.
