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Home » Instagram » I love making fermented chutney for non-ferment-eaters who come over for food. This has apple, pear and raisins, as well as onion, garlic and ginger. I think fruity ferments say, “come, eat me” more than sauerkraut. Especially when I serve them in my favourite spotty jug.
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I love making fermented chutney for non-ferment-eaters who come over for food. This has apple, pear and raisins, as well as onion, garlic and ginger. I think fruity ferments say, “come, eat me” more than sauerkraut. Especially when I serve them in my favourite spotty jug.

October 29, 2020 by Ali

Previous PostGoing without bread is hard, right? That’s why I created this millet sourdough. We’ve been experimenting a #lectinfree protocol and we missed the joy of (and calories of) bread. . There are a lot of lectin-free breads around, but most use a large proportion of ingredients that are not grown in Italy. I don’t like that in my kitchen. . Hence aiming for 98% millet :-) This loaf uses only 4 ingredients – millet, water, salt and psyllium husk. I got the idea for using psyllium husk (a plant seed shell that absorbs water) from the wonderful @ellys_everyday. . After building a millet starter, it was super-easy. And kinda super-weird too…you can see why, and all the steps, in my story today. . Some conclusions on Dr Gundry’s #plantparadox are being formed in our collective family’s brain. I’ll write on it soon, I think. . In the meantime, I’ll get finishing this loaf!
Next PostEat More Processed Food

Recent Posts

  • Up to 2 years ago, when I thought of beer, I thought ‘bitter’ and ‘it’s a man thing’. . So when I started researching historical brewing I was floored to find out that, for most of history, in most of the world, women have been the brewers. . Add to that the fact that the brews my ancestors in England would have made in their kitchens (yes, kitchens!) was sweet, not bitter and I realised that everything that I thought I knew about beer was wrong. . If you’re curious, listen to today’s @ancestralkitchenpodcast. In it, I share much of what I’ve both learnt and experimented with the last two years. . I’d love your feedback on this episode! Tell me what you knew, didn’t know, what surprised you the most and how you feel after hearing what @farmandhearth and I share :-)
  • #54 – What Have We Done To Beer?! (& What Can We Do About It?)
  • My new *free* sourdough course is all about your starter. 10 video tips that’ll help super-charge your starter whether you’re new to sourdough baking, have tried and failed at a starter or are experienced but would like some extra help. . You can sign up for the course via the button ‘*Free* course: 10 Tips for Creating & Maintaining a Sourdough Starter’ in the courses section of my profile link. . Do pass this on to any other sourdough bakers (or wanna be sourdough bakers) you know!
  • Have you ever lived without an oven? . For several months I had no oven. I had to change how I cooked. That’s nothing on kitchens a few hundred (let alone a few thousand) years ago though; ovens are a really recent thing. . Before ovens, in England, many dishes were steamed instead of being ovened. . Here’s my most recent steamed oat pudding. These were common in the UK (where in many parts oats were the staple cereal) and were often as simple as oats, stock and a bit of onion. Here I’ve added pork, walnuts and orange too. I steamed this for two hours in a glass bowl resting raised off the bottom of a large saucepan that had two inches of simmering water at the bottom. . It’s delicious and the recipe will be going in the book on oats I’m dreaming of writing! . See my story today for more information (and details of how I messed up the first one of these!)
  • Sprouted Fermented Buckwheat Pancakes

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