Melanie Johnson shares a recipe to make the most of redcurrants, a sharp but tasty seasonal fruit.
‘Sharp and tart redcurrants are like little summer jewels,’ says our kitchen garden cook, Melanie Johnson.
That edge makes them ideal for salads, Melanie adds, suggesting that you mix some in with some steamed green beans, thinly sliced red onion, chopped hazelnuts and crumbled feta, topped with honey mustard salad dressing and served alongside a barbecue.
They’re…
