6am on a Friday morning and I’m standing, with my husband, in a room of half open, half-filled boxes. We’ve sold our house. We have to be out of it in 3 hours and on a plane later that day – we’re moving countries. There’s been a huge misunderstanding: the van that arrived last night to take our things across Europe could only take 1/3 of what we own. I’m now looking at the 2/3rds of our possessions splayed across our front room, in chaos. We have to throw or give it all away to charity shops (in the next 3 hours without a car!). I say goodbye to my much-used two slow cookers along with countless other much-loved stuff. It’s only stuff, right? I’ve missed slow cooking so much. It suits me. It suits ancestral traditions. Finally, a few weeks ago, I felt able to get a new one. Curls of beef and barley stew are scenting my #quarantinekitichen here in Italy. And part of me feels much more content.

6am on a Friday morning and I’m standing, with my husband, in a room of half open, half-filled boxes. We’ve sold our house. We have to be out of it in 3 hours and on a plane later that day – we’re moving countries. There’s been a huge misunderstanding: the van that arrived last night to take our things across Europe could only take 1/3 of what we own. I’m now looking at the 2/3rds of our possessions splayed across our front room, in chaos. We have to throw or give it all away to charity shops (in the next 3 hours without a car!). I say goodbye to my much-used two slow cookers along with countless other much-loved stuff. It’s only stuff, right?

I’ve missed slow cooking so much. It suits me. It suits ancestral traditions. Finally, a few weeks ago, I felt able to get a new one.

Curls of beef and barley stew are scenting my #quarantinekitichen here in Italy.

And part of me feels much more content.

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How much difference does love make to our food? If water changes structure when we speak to it kindly (as #emoto showed with his experiments), how much does bread change when every part of making it is cherished, from the starter to the cutting? These are the two #sourdough breads I make, with love, each week. On the left, 100% wholegrain spelt, on the right 100% wholegrain rye. Somehow they nourish me and my family more than just flour, water and salt should.

How much difference does love make to our food? If water changes structure when we speak to it kindly (as #emoto showed with his experiments), how much does bread change when every part of making it is cherished, from the starter to the cutting? These are the two #sourdough breads I make, with love, each week. On the left, 100% wholegrain spelt, on the right 100% wholegrain rye. Somehow they nourish me and my family more than just flour, water and salt should.

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What is Ancestral Cook-Up?

Are you an enthusiastic home cook? Do you want to feed yourself and your loved ones home-made food full of nutrition and flavour? Do you get excited by recipes and enjoy experimenting with flavours and techniques? Cook along with me … Read More

Raw goat’s milk, still warm, from a farm up the hill a few miles. It took me a while to find a farm and then organise an order, but I am so very happy to have #realmilk back in my family’s life. And my son was in love with the warmth! We drank a little each and then I poured the rest in two jars; one for kefir and the other to sour for curd cheese and whey.

Raw goat’s milk, still warm, from a farm up the hill a few miles. It took me a while to find a farm and then organise an order, but I am so very happy to have #realmilk back in my family’s life. And my son was in love with the warmth! We drank a little each and then I poured the rest in two jars; one for kefir and the other to sour for curd cheese and whey.

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My sourdough wholegrain spelt pizza cooked in a home-kitchen oven definitely improving. A 24 hour ferment seems to make the dough easier to handle. This one has Italian tomato paste, portobello mushrooms, raw fontina cheese, oregano, fresh tomatoes, garlic and olive oil.

My sourdough wholegrain spelt pizza cooked in a home-kitchen oven definitely improving. A 24 hour ferment seems to make the dough easier to handle. This one has Italian tomato paste, portobello mushrooms, raw fontina cheese, oregano, fresh tomatoes, garlic and olive oil.

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What to do with your kid when you can’t go out due to the Italian lockdown? Make Celeriac chips, of course :-) We cut the root very thinly, then mixed up melted coconut oil, tumeric, nigella seeds, black pepper and a little cumin. He’s painting the yellow on and then I’ll bake them in a hot oven, turning half-way, for about 35 mins. It’s important, I remind him, to space them out to help them crisp up.

What to do with your kid when you can’t go out due to the Italian lockdown? Make Celeriac chips, of course 🙂 We cut the root very thinly, then mixed up melted coconut oil, tumeric, nigella seeds, black pepper and a little cumin. He’s painting the yellow on and then I’ll bake them in a hot oven, turning half-way, for about 35 mins. It’s important, I remind him, to space them out to help them crisp up.

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