Author: Alison Kay

I’m pausing my IG account.
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Creating a podcast, writing email notes from my kitchen, helping support the growing Ancestral Kitchen patreon community and trying to write a book on oats. These things (as well as mummying and creating in the kitchen) are enough!
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Exciting things come from creating space.
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I’d love to stay in touch with you. I am devoted to sending missives from my kitchen via email and creating the podcast, Ancestral Kitchen, with @farmandhearth bi-weekly. You can get both via the link in my profile.
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With much love from my kitchen to yours. xx

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Home-made oat cake pop tart filled with blackcurrant jam.
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These are surprising, delicious and such fun to make (especially if you involve a little one!). You can construct with straight oat cakes, or with my fermented oatcakes (both oatcake recipes are on my blog).
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Pictures going in my story today of the process – if you like oats, do check out my oat highlight, there’s a whole world of oat goodness in there.
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Oat book news: I am hitting pause on my IG account next week. My desire to write a book on oats is not waning and I need to create more time, as it’s not happening! I don’t know how long I’ll be gone. If you want to stay in touch and receive what I share, sign up for my newsletter at ancestralkitchen.com/newsletter.
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Beef, pig’s liver, beet, parsley and onion burgers. My son’s latest favourite way to *really* enjoy liver! They are purple, they are tasty, they feel like a treat. Sometimes I even make sourdough buns for them to go in.
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If you are cast-iron frying burgers that have liver in them, don’t scrimp on the fat or they’ll stick. I don’t mind not scrimping on the fat…it’s lard, after all :->

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First sourdough rye made from rye grains ground moments before in my new Mockmill.
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My decision to buy an electric mill has been years in the making. Finally, the research I’ve been doing (on oats for my planned book) convinced me that I had to take the leap. And, thanks to @ellys.everyday showing me her Mockmill, there was virtually no question as to what mill I would get.
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This 100% wholegrain rye tastes *amazing* and I feel so much more whole myself, having ground the flour in my kitchen.
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I chatted to @farmandhearth about the research that prompted my decision and why I chose the 100 model on the @ancestralkitchenpodcast patreon-exclusive episode that’ll come out at the weekend.
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Check out my story today for two clips from my course Rye Sourdough Bread: Mastering the Basics that give advice on mixing dough and share some fascinating information on bakers’ hand flora!

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Oh how good to see those unhopped, home-fermented ale bubbles again!
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I’ve not made ale since June. Italian summers are super-hot; t’s been 30C+ (not good for ale-making) in my kitchen and I don’t have fancy retarding equipment. How we’ve missed it.
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This batch, following English pre-industrial measurements (the days when ale was made in a kitchen, by women) is, as an experiment, using a rye kvass starter. It’s looking and smelling good!
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Check my story today to see how I°m using the spent grain for bread and to hear more about the batch.

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Just handed the recipe for this sourdough spelt chocolate cake to the podcast patrons. I want to see how they take to it before it goes into the forthcoming spelt sourdough cookbook.
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Meantime, we’re enjoying the last few slices of the latest bake in this rather decadent manner…I tried to make a ganache to ice it; it didn’t work, but the chocolate/cream mixture tastes amazing and looks really arty a-top the slice. Result 🙂
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If you’d like to come join the @ancestralkitchenpodcast community on patreon, and get access to the extra content @farmandhearth and I produce, plus a lively forum and monthly live chats, type the words ‘patreon ancestral kitchen podcast’ into Google and there we’ll be, waiting 🙂

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One bite, two dreams:
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Cracklings from home-rendered lard on top of home-made oatcakes
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1/ A time when we realise to profound damage that industrial seed oils are doing to ourselves and our planet and re-embrace the wisdom of traditional, local fat rendered in our own kitchens (plus eat the crunchy left-overs!)
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2/ A time when local farms supply local needs and small producers can grow oats for the people around them; people who know oats aren’t just for oatmeal and create a myriad of dishes with them.
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If you would like support to forward both of these check out @ancestralkitchenpodcast (we have a fats episode and will have an oats episode releasing in the next few week) and also visit my site (link is in my profile) for tonnes of oat recipes and details on how to render lard.

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Do you crimp? How about slash?
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I’m awash in the wonder that is pastry. The last month I’ve been honing a spelt sourdough pie crust recipe for the forthcoming @ancestralkitchenpodcast sourdough spelt cookbook. We’ve eaten a lot of pie: sausage, chicken, ground beef…even liver went into one!
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My mum always crimped the edge of her pastry. To make it look nice, yes, but to seal it too. Do you?
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And how about the slashes? I did these with scissors, to get that slight raised effect in the centre. Do we need to slash? Do you? How does it change the pastry and/or the filling?

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