Suzanne K Massee 
Back to Basics Harvest 

I have accumulated years of recipes and knowledge that I want to see passed on to our children and children’s children before all this knowledge is lost.

Daily we watch the global advance of commercial packet foods and fast food outlets and engineered foods as they encroach into our daily life, our health system and finally into our planet Earth.

With home preserving you can create your food just the way you like it: you are in control.

Preserving is not difficult, and what could be more satisfying than know­ ing that what you are consuming is preservative-, additive-, colour-, rancid fat-, over-salt-, emulsifier-, genetic engineering- and spray-free. Wow! I know my choice.

Fruit can be picked locally and you have the choice of what you harvest.

I always remember visiting my grand mum, and the wonderful aromas and tastes in her kitchen; adoring the wonderful dill pickles straight from the barrel. My only downfall was not understanding Polish and as a child not being able to say ‘No!’ – so there was a many an overdose of pickles!

I have always had a naturally ability to savour the flavours in recipes and know if ingredients are missing in the mix, before it has even been put into the pot: wonderful gift when you are in the food industry.

Let your imagination harvest wonderful delights.

Food is an enjoyable basis for interaction when shared with friends; it’s good to share knowledge about what is grown and produced in our country.

I have created this ‘Back to Basics Harvest’ book in steps for ease of use and to show you when to add ingredients throughout the cooking process.

I am often asked about the difference between chutney and relish. Relishes originated from India and resemble chutney, but they are more highly-spiced and can be made into a sweet and sour puree made from sweet and sour vegetables with the addition of pickled onions and gherkins. Chutneys date back to the British colonial era and are similar to the relish, but have more recognisable pieces of fruit and vegetables. Piccalilli is an English pickle consisting of small florets of vegetables preserved in a spicy mustard and vinegar sauce. Recently added to the preserve list is onion jam or onion marmalade. This is a trendy new twist to the humble chutney. Chutneys, relishes and piccalilli are all enjoyed and add value to cold meats, vegetables, cheese spreads, and sandwiches … the list is endless. Chutneys are a wonderful casserole-enhancer. Just add up to half a jar of chutney to a casserole with your favourite meat and vegetables and bake, or add to a stew when cooking.