Noticing the changes of the seasons in his vegetable patch, chef Sam Buckley turns his attention to the preserving jar and shares his secrets to making the very best pickles.

At Sam Buckley’s Stockport restaurant Where The Light Gets In, September sees the team preserve dozens of damsons to use in the months ahead. In his new monthly column, Sam shares his love for this super-seasonal British fruit and how the Japanese technique he uses to preserve them represents a very different kind of food mile.