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Making traditional Scottish oatcakes…but can’t help going a little off-piste! . The oatcakes are freshly rolled oats, lard and salt. After biscuit-cutting what felt like hundreds of them, I had this bit of the dough left. There were some very ripe figs in the fridge and the thought of the flavours together pushed me into making an oat cake and fig pasty! . Check my story today for more oat cake pictures. I’m oat-crazy at the moment, researching an article for #wapf and making all sorts of ancestral oat dishes in my kitchen. . What’s your favourite way to eat oats? Have you got a secret recipe up you sleeve I should know about?!

October 10, 2022 by

Making traditional Scottish oatcakes…but can’t help going a little off-piste!
.
The oatcakes are freshly rolled oats, lard and salt. After biscuit-cutting what felt like hundreds of them, I had this bit of the dough left. There were some very ripe figs in the fridge and the thought of the flavours together pushed me into making an oat cake and fig pasty!
.
Check my story today for more oat cake pictures. I’m oat-crazy at the moment, researching an article for #wapf and making all sorts of ancestral oat dishes in my kitchen.
.
What’s your favourite way to eat oats? Have you got a secret recipe up you sleeve I should know about?!

… Read More

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Lard crackling spread. . I don’t know what I prefer more – the amazing lard I render from @valledelsasso’s pork fat, or the crunchy cracklings left over after the lard is made! . I eat them straight, make bread with them, and, thanks to learning from the IG community, I now make spread with them, which is a traditional use for cracklings in many parts of the world. . This is onion and garlic fried (in what else other than lard!), cooled down and the added to the processor with my lard cracklings, two hard boiled eggs and lots of salt and pepper. So delicious (kinda reminds me of egg mayo) and keeps brilliantly in the fridge. . I’m recording with @almostbananas next week for @ancestralkitchenpodcast and she’ll be showing us how they make this in Slovakia. Can’t wait. . More pics (and lots of ancestral ale stuff) in my story today :-)

October 6, 2022 by

Lard crackling spread.
.
I don’t know what I prefer more – the amazing lard I render from @valledelsasso’s pork fat, or the crunchy cracklings left over after the lard is made!
.
I eat them straight, make bread with them, and, thanks to learning from the IG community, I now make spread with them, which is a traditional use for cracklings in many parts of the world.
.
This is onion and garlic fried (in what else other than lard!), cooled down and the added to the processor with my lard cracklings, two hard boiled eggs and lots of salt and pepper. So delicious (kinda reminds me of egg mayo) and keeps brilliantly in the fridge.
.
I’m recording with @almostbananas next week for @ancestralkitchenpodcast and she’ll be showing us how they make this in Slovakia. Can’t wait.
.
More pics (and lots of ancestral ale stuff) in my story today 🙂

… Read More

Instagram

Here’s what’s on this plate, from 2 o’clock, clockwise: . Left over fermented oat porridge (method on my homepage) Crisped-up home-cured lardo (Italian pork fat – recipe in my newsletter tomorrow) Local salad and tomato, topped with sauerkraut (recipe on my site) Liver pate (recipe from @almostbananas) Sourdough rye ‘borodinsky’-style bread (included in my course over at @thefermentationschool, link in profile) soaked in lard left from the crispy lardo pan! . All of this (aside the tomato) was pre-prepared. Having things sitting in my fridge, waiting for me to put together is *such* a vital part of my kitchen. . Make too much. Make in bulk. Make it routine. Use the fridge. Use the freezer. And Ferment! All my carbs here are fermented and the fat and cabbage are too. . What’s waiting for you in your fridge/bread bin today? I’d love to know!

October 3, 2022 by

Here’s what’s on this plate, from 2 o’clock, clockwise:
.
Left over fermented oat porridge (method on my homepage)
Crisped-up home-cured lardo (Italian pork fat – recipe in my newsletter tomorrow)
Local salad and tomato, topped with sauerkraut (recipe on my site)
Liver pate (recipe from @almostbananas)
Sourdough rye ‘borodinsky’-style bread (included in my course over at @thefermentationschool, link in profile) soaked in lard left from the crispy lardo pan!
.
All of this (aside the tomato) was pre-prepared. Having things sitting in my fridge, waiting for me to put together is *such* a vital part of my kitchen.
.
Make too much. Make in bulk. Make it routine. Use the fridge. Use the freezer.

And Ferment! All my carbs here are fermented and the fat and cabbage are too.
.
What’s waiting for you in your fridge/bread bin today? I’d love to know!

… Read More