Home's where the heart is when it comes to gifts

Gifts from the Kitchen,
by Annie Rigg, New Holland.
What made you decide that a "food gift book" was a good idea?
I much prefer to give and to receive homemade gifts, they are much more heartfelt than something picked out from a store and say that you have given more thought to the recipient. There is also a trend for all things homespun and we are now much more conscious of cooking using seasonal and homegrown produce and this seemed to tie in very well with that feeling.
We all know someone who is tricky to buy a gift for, but I don't know anyone who wouldn't appreciate something delicious that's been made especially for them - whether it's a box of caramels, a jar of pickles, flavoured vodka, or something as simple as a basket of English muffins and pot of cherry jam.

These are not your run-of-the-mill recipes - they sound and look exotic. For instance, strawberry and rose petal cordial is not something you would find on the supermarket shelf. Where did these recipes come from?
Some of the recipes have a slightly old-fashioned spin on them such as cordials and preserves, but adding an unusual flavour to the mix makes these gifts seem all the more special and gives them a contemporary spin. I would package the strawberry and rose petal cordial with a couple of beautiful roses from my garden.
Foodie gifts aren't necessarily everyday foods - homemade candies and cookies are such a treat to receive and a joy to make.
The recipes are all things that I love to cook - there's something extremely satisfying about baking a tray of deeply chocolately cookies or sticky caramels.
The packaging is simple and creative. Did you come up with all of these yourself?
I was lucky to work with a very creative stylist on the photography for this book who had hundreds of innovative and unusual ideas for packaging - such as using pretty coloured egg boxes and beautiful recycled bottles.
But at home I have a huge stash of ribbons, gift wrap and cards that are bought out at any opportunity in order to bring a little sparkle to any gift. I also have a love of all things vintage so am always on the lookout for boxes, bottles and tins. Making your own packaging takes the homemade gift to the next level too so I use rubber stamps and colourful ink pads to personalise labels and gift tags.
I love the variety of gifts you have selected. What is your favourite?
I particularly love baking, preserving and making candies and could quite happily while away an afternoon in a sugar-filled kitchen.
I have favourite recipes for different reasons - the wedding cake has to be in my top 10 and I have made this as a wedding gift for almost all of my friends. I love any recipe that can be made from homegrown or wild produce, sloe gin is extra special in my mind as it means some serious foraging before you even get to the bottling stage.
With anything preserved or pickled it pays to make double what you think you'll need, make in batches and store somewhere cool and dark until the need arises - that way you'll always have something on hand when you need a last minute gift. Thrifty and delicious.

What can't you do without in the kitchen?
My Kitchen Aid mixer, candy thermometer and an assortment of good quality caketins all get a good work-out in my kitchen.
A candy thermometer is a relatively cheap item that can be used for hundreds of recipes - not just for making toffees and fudge. It ensures you reach the perfect temperature for setting jams and jellies.

What is next on the agenda?

I'm working on an idea for a follow-up to Gifts From The Kitchen that I hope will be finished in time for next autumn, this time I'm thinking parties.
But right this minute I'm going to decant my summer berry vodka into some pretty bottles for a party later in the week.
Then I'm going to make some chutney from my bumper crop of tomatoes which I'll stash in the larder until Christmas.