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1. Ginger marmalade
Peel and finely chop 500g fresh ginger. Put it in a pan with 5 cups of water and the juice of a lemon and boil until the ginger is tender, 15-45 minutes,
depending on the age of the ginger. Add 4 cups of sugar and 50ml of liquid pectin and bring slowly to boil, skimming surface. Boil rapidly until set,
then ladle into sterilised jars. Spread on toast or scones, or swirl into natural yoghurt topped with toasted almond slivers
2. Pickled ginger
Use a kilo of fresh young ginger so that you only need to rub off the skin. Slice thinly, using a mandolin if you have one. Sprinkle with about 2 teaspoons
salt and let sit for an hour or so. Dry with paper towel and place in a large sterilised jar. In a saucepan bring 3 cups of rice vinegar and 2 cups
of sugar to the boil and pour over the ginger. Cool, store in the fridge and serve with sushi.
3. Ginger and lime cordial
Place 10cm of peeled, sliced ginger, the zest and juice of a lime, third cup caster sugar and 1.5 litres water in a saucepan. Dissolve sugar over a low
heat then bring to the boil and simmer for 10 minutes. Cool, then strain, and store in the fridge. Add to soda water or use for cocktails.
Text: Robin Powell