Rachel de Thample

Preserve the Seasons

  • Recommended

    $249

    Includes personal feedback and tuition. More

  • $99

    Learn in an online classroom with no more than 20 classmates. More

Course Description

Capture the best of each season as Rachel takes you through a realm of preserving techniques inspired by the River Cottage kitchen garden, orchards and the hedgerows framing the 100-acre organic farm.

**Course available to pre-book today - classrooms open 31 January 2022**

With each recipe, Rachel will give you the skills and techniques so you can apply the recipes taught on this course to other seasonal produce throughout the year, making it relevant to you no matter where you are in the world or what season you’re in.

The course starts with the principles of jam-making. You’ll learn all about pectin, its role in setting jam, what sugars to use, as well as how to reduce and swap sugar for healthier jams. Rachel will demonstrate how to make a stunning Roasted Raspberry Jam with less sugar and Marmalade with unusual ingredients using classic methods.

She’ll then take you through chutney-making and talk you through ratios of sugar and vinegar to fruit and veg. You’ll love her take on Mango Chutney featuring River Cottage-grown squash and apples.

She’ll then show you how to make a brilliant Moroccan-twist on Piccalilli as well as a Smoked Beetroot Pickle and a relish using beetroot stalks, as well as other quirky recipes harnessing ingredients that often end up in the compost heap.

You’ll learn the difference between hot-filled pickles, cold brine pickles as well as fermented salted pickles, demonstrated with Rachel’s take on Middle Eastern Torshi.

You’ll then be inspired to embrace the oldest form of preserving food, and arguably the easiest: drying. Learn to make fruit leather, apple rings and dry herbs for tisanes. Rachel will also share her enthusiasm for infusing, demonstrating Rhubarb and Elderflower Gin as well as herb-infused vinegars (and her famous cherry pip vinegar).

This course is fun, informative, wildly inspiring and will ensure your produce is embraced and never goes to waste.

Course outline

  • Jam and marmalade

    Rachel will show you how to make jam with fruits throughout the season.

    You’ll learn about the role of pectin, ratios of fruit to sugar, how to sterilise and fill your jars to ensure success, as well as how to test setting point.

    You’ll learn a garden-inspired twist on a marmalade using methods you can apply to classic Seville oranges and more.

    Rachel will also demonstrate how to roast fruit for jam and reduce the sugar content.

  • Chutney

    Chutney is a like a savoury jam – you’ve got sweetness balanced with the tang vinegar. In this lesson Rachel shows you what that ratio is and how to adapt it to make a chutney that you can evolve throughout the different seasons.

    She’ll take you step-by-step through making her favourite recipe, an English garden twist on Mango Chutney, as well as a Moroccan-inspired riff on Piccalilli which ebbs into relish territory and Rachel will explain the difference.

  • Pickles and relishes

    Delve deep into pickle-making as Rachel shows you a variety of different methods including hot-filled pickles, cold brine pickles, fermented pickles and more.

    She’ll show you how to make her favourite Hoisin Cherry Pickles using a spice-infused vinegar. She’ll then show you how to make Smoked Beetroot Pickles, featuring oak-smoked beetroot (which you’ll also be guided through).

    She then ventures to the Middle East demonstrating a fermentation favourite: salt-brined Torshi.

    By the end of this lesson you’ll know how to make up your own pickle recipes with either vinegar or salt.

    She’ll also inspire you to use up leftovers with Quickles (quick pickles) and relish-making hacks utilising things like beetroot stalks and ginger scraps.

  • Drying and infusing

    Drying is the oldest and one of the healthiest forms of preserving and you don’t need a dehydrator or any fancy kit.

    Rachel will show you how to make 1 hour fruit leathers, dried mushrooms, apple rings and your own herbal teas.

    She’ll also inspire you with the art of infusing with tempting tipples like Rhubarb and Elderflower gin and an Amaretto-like Cherry Pip Vinegar.

Choose how you want to learn

  • The Expert option

    Recommended

    Develop your learning further with marked assignments and personal tuition from Rachel de Thample

    • Start course anytime from January 31st 2022
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Rachel de Thample
    • Certificate of completion
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $249
    Start anytime from January 31st 2022
  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course anytime from January 31st 2022
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • 4 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $99
    Start anytime from January 31st 2022

Food & Drink classroom - how it works

  • Start anytime

    Watch video tutorials led by expert tutors

    Watch video tutorials led by expert tutors
  • Test yourself

    Practice what you learn with inspiring assignments

    Practice what you learn with inspiring assignments
  • Personal tuition

    Get assignment feedback from expert tutors

    Get assignment feedback from expert tutors
  • Share ideas

    Collaborate and chat directly to classmates

    Collaborate and chat directly to classmates

Meet Rachel de Thample

Rachel de Thample - Food & Drink
Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon.

She is the author of Less Meat, More Veg, FIVE and Teas & Tonics. She and has served as Commissioning Editor of Waitrose Food Illustrated, Head of Food for the pioneering organic box scheme Abel & Cole and as the Course Director of the College of Naturopathic Medicine’s Natural Chef diploma course. She has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market.

Rachel teaches the River Cottage preserves and fermentation courses. Her latest book is the best-selling River Cottage Fermentation Handbook.

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