This week on Home Grown, Martha Swales and Jamie Walton explore the art of preserving and what it really means to keep the harvest. From ancient bog butter to shipwrecked pickles and honey that has lasted for thousands of years, they look at why some foods stand the test of time.

Back in their own kitchens, they talk through the essentials of fermenting, pickling, chutneys and jams, drawing on global traditions and the quiet satisfaction of bottling the season. They share simple ways to start, how to keep ferments safe, ideas for unripe tomatoes and the methods that need a careful hand.

It is an episode about saving the season, understanding the science behind long-lasting food and capturing a taste of tomorrow from the garden.

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Presented by: Martha Swales and Jamie Walton

Video Editor and Socials: Shadia Oseni

Exec Producer: Charlotte Dawes

Artwork: Rare Studio

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