Mum's homemade chilli Jelly/ Jam. It's so nice it doesn't last long, as you can see!
The recipe for mothers homemade chilli Jelly / Jam
A Pig Nut found whilst foraging in Bristol.
I found a field with absolutely 100s of Pig Nuts. You need to have the land owners permission to dig them up. You basically follow the very thin single route down into the soil and you will find the Pig Nut attached to the end. You have to be very careful when you do this or the Pig Nut will break off and they are very difficult to find in the soil. You then carefully peel them with a knife and you can eat them either raw or cooked. They do taste a little nutty. An amazing little foraging find! 
The Pig Nut attached to the very thin root.
The peeled pig nut ready to eat.
Until you get your eye in the Pig Nut plants are very difficult to spot. Once you get your eye in you can spot them everywhere.
Pig Nut Flower up close.
Whilst searching for Pig Nuts, look for the characteristic leave structure to confirm their identification.
Another close up of the Pig Nut Plant - a very special foraging find. Surprisingly more common than you think.
A field full of Pig Nuts, Sheep's Sorrel and Clover - all edible. The Sorrel gives an amazing twist to food such as Soups and Fish.
A selection of chilies and peppers that I grew in our greenhouse.
PIRI PIRI SAUCE
Cooking all the ingredients down to make my take on Piri Piri Sauce. After the ingredients have been cooked down, blend them to make the sauce.
One of my takes on homemade Piri Piri Sauce, made from fresh ingredients from the greenhouse and garden.
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