in and seal, shake and leave for 10-15 minutes. Less mess and the flavour really soaks in. 9. Marrow and Ginger Jam There's a reason this was a wartime favourite ? it's easy, cheap and delicious. Quite a soft set jam. Cook 1.8kg of chopped marrows (I take the seediest bits out of the middle as the seeds spoil the texture of the jam) until soft. Drain it off through a colander, pressing a little to get a bit of the water out, but not squeezed dry. Return to the pan, add the juice of 4 lemons, and suspend the rind and pith of the lemons in a muslin bag or similar. Add 3 level teaspoons of ground ginger (or you can use a couple of inches worth of grated fresh ginger in the bag if you prefer). Bring to the boil. Add 1.8kg sugar, boil and pot. If you are not used to making jam check out this page for the basic rules and how to check for setting, sterilising jars etc. http://hubpages.com/hub/Basics-of-Jam-Je\\... 10. Battered courgette chips The courgettes for this need to be fairly young and firm. Slice them thinly ? about the thickness of a pound coin. Mix some flour with water until it is about the thickness of double cream. Add salt and pepper and some herbs or spices if you like. Heat some oil in a pan until it is very hot. Dip courgette slices in the batter until it is coated and drop in