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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

  • What’s your favourite grain? . I think mine are oats. It’s that creaminess they create. I guess it comes from their higher-than-normal fat content. . And I love to ferment oats. This picture is of a fermented oat bake – I fermented the freshly-rolled oats overnight and then mixed with eggs and cheese before baking. I want to try this again and add some bacon and onions, as well as herb-it-up! . Check my story today for more fermented oats goodness.
  • Is crunch important to you? . The crust of a sourdough, pork crackling, toast…all things I love largely because of the crunch. I miss the satisfaction of that noise and sensation if I don’t have it! . Crunchy pork skin hits that spot 110% *and* it’s made at home, local and a ‘waste’ food. So good that I wanted to glorify the treats in some arty pictures! . Check my story today for videos of the process (and the crunch!) and click on my profile to find the youtube video recipe
  • How can something so simple brighten my day so much? Purple of borage flowers against the orange of carrots and the green of chives and rocket. . In the background sourdough spelt topped with bone marrow, some red cabbage sauerkraut and two types of local unpasteurised cheese – one with sheep’s milk, the other cow’s. . Everything here is Italian, most of it from less than 5 miles away. The borage and chives are from the garden. . It’s hard to put into words how eating locally and using traditional wisdom in my kitchen makes me feel. It’s something like peaceful, but with hints of deep belonging and gratitude. . Happy weekend all.
  • I finally got serious beef marrow bones locally and I’m using the marrow fat in everything…on toast, to fry, in bakes and to add a beautiful touch to warm grain salads. . Turns out in the past, in England, bone marrow was used to make a forerunner of rice pudding – with sugar and spices. See my story today for the details. . What’s your favourite way to eat marrow? . Thank you @fontedeiserri for the amazing bones (and fat and meat!)
  • Do you have this book? Do you ever feel overwhelmed by the shear number of recipes in it? . I remember when I got my copy of Nourishing Traditions. I wanted to make *everything* in it!! A decade later, I haven’t managed that feat, but I do have favourite, go-to recipes that I make over and over again. And so does my podcast co-host @farmandhearth. . Listen in to today’s @ancestralkitchenpodcast episode to hear us share the six recipes we love the most in this amazing ancestral food bible. . We’ll tell you why we love them and share our tips on making them. Once you’ve listened you’ll be enthused and inspired to bring them to life in your own world!

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