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Kale - Borecole Vates Blue Curled (Organic) Brussels Sprout - Bright F1 Cabbage - Kilation F1 Courgette - All Green Bush Winter Squash - Sweet Dumpling

Well set up my old Turtle Beach Z22 Headset, so I could voice call via the PC, but as many know it has a annoying thing where the audio cuts out at low levels during video and games. Searched the internet and tried all sorts of things. Seems I may have fixed it but playing around with all sorts of settings. First thing to change was in Audio Devices. Set to Default Device and check only Loudness Equalization. Under Enhancements. In Levels move the slider to MAX (100) And in Recording Tab, Set as default Device and in Advanced uncheck everything. Like below. then in Realtek HD Audio Manager, Moved both bottom sliders to max. Also in settings checked the following boxes. Then in the sound effects Tab. Moved the Main Volume slider up to Max. Volume is now controlled only via the In-line Amplifier with the PC audio set to MAX This all seems to work for me, if ya see this, it may or may not work for you.

Slowly cook 450g of rhubarb, and a frozen ginger cube, with 300ml of water in a big pan with the lid on, for 15 mins until it's completely soft and mushy.  Strain the rhubarb through a sieve, catching the juice. For every litre of juice you have, add 500g sugar and 60ml lemon juice. Heat until just below boiling point to dissolve the sugar, then bottle into sterilised bottles. Dilute with water to taste. (about 25ml per 500ml) NOTES: Made about 500ml of rhubarb juice, so used 250g of sugar and 30ml of lemon juice.

Havana Gold sweet dipping sauce.   Ingredients Makes 3 x 150ml Bottles 150 grams chilli peppers 500 grams table sugar 350 millilitres cider vinegar Method Put the cut-up chillies into a food processor and pulse until they are finely chopped. Strain through a sieve into another bowl  Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. Scrape the chilli-pepper mixture out of the bowl, including some of the solids from the sieve (50%)  and add to the pan. Bring the pan to the boil, then leave it at a gentle simmer for 10 minutes. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools. Ladle into your hot bottles. Then seal tightly. Shake bottles as they cool to disperse the solids evenly in the bottles. 

Ingredients : 440g Havana Gold Chillies 440ml Distilled White Vinegar 15g Castor Sugar 1/4 tsp Xanthan Gum (optional)  25g Kosher Salt Water  100ml of the Fermenting Brine Equipment : 4 x 150ml Sauce bottles Fermenting vessel/jar Air lock and grommet Blender Sieve Funnel Glass Jug  Method Stage 1: Ferment the chillies: Wash and remove the stems. Roughly cut the chillies. Pack into a sanitized Jar. Add a 2.5% Brine until the chillies are covered. weigh down the peppers (I used a kilner glass weight) Add a air lock.  Ferment for at least a month in a warm dark place. To make the brine, add 1000ml water to a jug and dissolve 25g of Sea Salt (kosher salt) Stage 2: Make the Sauce: Open your fermenting jar and inspect the ferment. Remove any Kahm yeast. Drain the chillies and reserve the brine. Weigh out the drained chillies and add to the blender. (440g) Add a equal amount in weight of Distilled white vinegar (440g) and a 1/4...

My Basic Cooked Chilli Sauce Recipe. Serving = 230ml approx. (1x 200ml Kilner Bottle + a bit left over) Ingredients: 150g Fresh Chillies (After stalks removed) 88g Prepared Onion (1 small onion) 10g Peeled Garlic (about 3 cloves) 1/2 tsp Salt 1 tsp Dried Rosemary 15g Sugar 500ml Distilled White Vinegar. Instructions Place all the ingredients into a pan and simmer for 10 mins. Blitz in a food processor until as fine you can get it. Strain back into the clean pan Simmer over a low heat for another 10 mins. Bottle and enjoy. I used Havana Gold chillies, made a bright yellow sauce.