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Digital Subscriptions > Kitchen Garden Magazine > 258 - March 2019 > STORE CUPBOARD INSPIRATION


In this extract from her wonderful new book, The Creative Kitchen, author, organic gardening expert and cook Stephanie Hafferty explains how easy it is to make flavoured sugars and salts to pep up your recipes and preserve precious ingredients


Infusing sugar is a delicious way to preserve fresh herbs, saving the distinctive flavours to use year round. These versatile sugars can be used in many ways, replacing regular sugar to add a piquant flavour and interesting twist to baking, cocktails, fruit salads, on porridge, in hot and cold beverages, in ice cream and sorbets and savoury dishes too that sometimes have sugar as an ingredient – salad dressings, sweet and sour sauces, ketchups. Use your imagination!

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About Kitchen Garden Magazine

Welcome to Kitchen Garden Magazine In this issue: On the Veg Patch Joyce Russell’s top March jobs include planting onion sets and potatoes, sowing and buying in pollinating plants and strawberries In the Greenhouse Yorkshire-based gardener Martin Fish pots citrus, harvests curly kale, pricks out tender crops and sows seeds in the border Rekha's Garden and Kitchen Diary (New Series) In her first KG article Rekha, former contestant on BBC’s The Big Allotment Challenge, takes us through her gardening month And much more!