I'd like regular ancestral cooking emails!
Alternative Shepherd’s Pie!
Pork mince cooked with onion, cabbage, garlic, coriander seeds and heart stock topped with 2-day fermented sweet potato mashed with lard, more stock and ground coriander.
We ate this for Christmas lunch together with Brussels sprouts and cauliflower roasted with my home-cured lardo (debut for this delight!).
As usual, there were leftovers. They’ve all gone now though!
Other Christmas/Boxing day food highlights were home-made chocolate covered fermented chestnuts, spent grain breakfast pancakes and mulled ancient ale. I’ve got lots of pictures to share with you over the coming week :-)