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Home » Instagram » The best thing about new potatoes in my book is cooking them, leaving them in the fridge a couple of days and the giving them a serious fry up in lard – until they are well and truly golden and almost crack when you bite into them. . Are you with me?
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The best thing about new potatoes in my book is cooking them, leaving them in the fridge a couple of days and the giving them a serious fry up in lard – until they are well and truly golden and almost crack when you bite into them. . Are you with me?

July 19, 2021 by Ali

Previous PostI’m trying to train this little man to do things around the house. And also to manage money – he gets a couple of Euros a week (which he currently is spending on crystals from @laporta_doriente in town) for, amongst other things, mixing all our breads. We eat homemade sourdough every day, so it’s quite a responsibility. . This picture is a spent grain dough, so it’s quite sticky. He’s also super-good with sourdough pizza (he makes better dough than me!). . One day he will realise that our world – of sourdough bread, no supermarkets, real food; our world of virtually no sugar, no ‘sweets’, no soft drinks; our world of no car, no deferring to medical ‘professionals’, no TV – is “different”. I hope, by then, he’ll be so adept and so in love with it, that it’ll stay in his heart for ever. . And I love watching what he brings to my kitchen and my world. . Baking – part of the #veryfarmish challenge for July from @farmandhearth @tiffany.bye and @untamed.nourishment.
Next Post#11 – Nourishing Traditions: THE Ancestral Cookbook

Recent Posts

  • I’m slowly working my way through the entire back catalogue of @fat_pig_farm’s Gourmet Farmer. Yesterday’s episode was set in France and at the end Matthew (the gourmet and farmer of the title) sat in a square and enjoyed some traditionally-processed local duck. . He said: “You always need more duck fat in your life”. . I agree. . Here it is, with dripping, on my sourdough spelt.
  • Bonus Interview: Wild Quetzal on Vegan and Ancestral Diets
  • I have never cooked live on camera – but I will be, next Friday! This is what I’ll be demonstrating – a sourdough discard sweet rye spice loaf. It’s a bread I’ve made countless times over the last three years, so hopefully I’ll be able to talk and mix at the same time! . My Ancestral Kitchen podcast co-host @farmandhearth will also be demonstrating lemon mousse and root beer. All three recipes come from Nourishing Traditions, the wonderful cookbook that we spent all of our last podcast episode raving about! . The interactive workshop is available live (and in perpetuity) to the patrons of our podcast. Check out our IG account @ancestralkitchenpodcast if you want to know more. . And if you want more mouth-watering previews, I’ll pop some pics in my stories in a mo and you can find the recipe on which this rye spice bread is based on page 491 of Nourishing Traditions.
  • Whether you put a cover on your sourdough whilst baking makes a huge difference. . Here we have two loaves made from the same dough. It’s spelt flour mixed 50/50 with spent beer mash (which was barley and rye). The left loaf was cooked in an open tin, the right one in covered tin. . The crust is lighter on the left because it dried out. With a moist bread like this, it doesn’t really matter that much. But with the sourdough millet and sorghum bread I make not having a lid leaves me with a top that disintegrates into crumbs when I slice. . You do not need to have expensive equipment to ‘lid’ a bread. I have a loaf in the oven right now resting on a pizza stone and covered in a large stainless steel mixing bowl. Works a treat. . Do you lid your breads?
  • I love ancestral food. In addition, photographing what goes on in my kitchen is a way for me to create and express beauty. . Many would judge this picture as anything but beautiful. I grew up in that ‘many’ and can feel its ties making me hesitate before posting. . Food that comes in plastic packets; cuts of meat that come from the middle of an animal; ready meals – these things do not give a clear visual cue of what they were. Because of this, it’s easier for us to not care how that animal lived. . To me, witnessing a scene like this is a moment of beauty. The reverence that it calls forth in me; the gravity with which it makes me grateful; the respect it gives me for all that a sustainable food system gives and takes. . It’s a duck that will nourish my family; one that was cared for by Flavio. I’ll use all the organs. I’ll make stock from the bones. . It has a face. . And it’s beautiful.

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