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My recipe for Sourdough Wholegrain Spelt Pizza is on my website (link in bio) and is August’s #ancestralcookup. . That means that you, with my step-by-step guidance can enjoy this ancient grain, crispy, tasty and gut-friendly pizza! . I’m going to be cooking it up plenty this month. I’d love it if you’d do too.

August 4, 2020 by

My recipe for Sourdough Wholegrain Spelt Pizza is on my website (link in bio) and is August’s #ancestralcookup.
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That means that you, with my step-by-step guidance can enjoy this ancient grain, crispy, tasty and gut-friendly pizza!
.
I’m going to be cooking it up plenty this month. I’d love it if you’d do too.

… Read More

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Love, gratitude, nourishment and hope. That, plus more, is wrapped up in food for me. Today at our table, me and my boys will celebrate Lughnasadh. It’s a Celtic festival that signals the beginning of harvest. Bread is symbolic to it. So, with my son, I dug up the first of our beetroot grown from seed and added them to a sourdough bread. Here’s the joyful mixture! We’re baking it now and will cut it for lunch. . This is the fourth time we’ve celebrated Lughnasadh now, adopting it when we were living in Cornwall, south-west England. Whilst we eat, we each speak 3 things that have happened in the last year, for which we are grateful. We couple each one with something that we pledge to do in way of gratitude. . It’s a tradition we’ve made together and I love it.

August 1, 2020 by

Love, gratitude, nourishment and hope. That, plus more, is wrapped up in food for me. Today at our table, me and my boys will celebrate Lughnasadh. It’s a Celtic festival that signals the beginning of harvest. Bread is symbolic to it. So, with my son, I dug up the first of our beetroot grown from seed and added them to a sourdough bread. Here’s the joyful mixture! We’re baking it now and will cut it for lunch.
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This is the fourth time we’ve celebrated Lughnasadh now, adopting it when we were living in Cornwall, south-west England. Whilst we eat, we each speak 3 things that have happened in the last year, for which we are grateful. We couple each one with something that we pledge to do in way of gratitude.
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It’s a tradition we’ve made together and I love it.

… Read More

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My breakfast has so many sourdough bubbles it doesn’t know whether it’s a crumpet or a pancake! . I love watching the batter cook. This morning I used local olive oil for the frying. Seeing its yellowy-greeny colour creep around the edges of the pancake pleases me.

July 30, 2020 by

My breakfast has so many sourdough bubbles it doesn’t know whether it’s a crumpet or a pancake!
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I love watching the batter cook. This morning I used local olive oil for the frying. Seeing its yellowy-greeny colour creep around the edges of the pancake pleases me.

… Read More

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I finished my first ever book in Italian and I am so chuffed! It has taken me 6 months to get through it! I am not a natural linguist; the thing that’s kept me going is that it’s a brilliant ancestral food book. Passion helps so very much with persistence! . Here’s the book – its title would be translated literally as ‘The Cook and The Famine’. It’s written by a guy who lives very close by here in Tuscany and who has such a wealth of knowledge. It’s made me want to forage, to experiment, to cook more pulses and to eat lots more chestnuts! . I think they’ll be pics of me cooking some of the things from it coming up…maybe even adding my own twist to them too ;-) . My story today has more details if you want to hear excitable me :-)

July 29, 2020 by

I finished my first ever book in Italian and I am so chuffed! It has taken me 6 months to get through it! I am not a natural linguist; the thing that’s kept me going is that it’s a brilliant ancestral food book. Passion helps so very much with persistence!
.
Here’s the book – its title would be translated literally as ‘The Cook and The Famine’. It’s written by a guy who lives very close by here in Tuscany and who has such a wealth of knowledge. It’s made me want to forage, to experiment, to cook more pulses and to eat lots more chestnuts!
.
I think they’ll be pics of me cooking some of the things from it coming up…maybe even adding my own twist to them too 😉
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My story today has more details if you want to hear excitable me 🙂

… Read More

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Some days, when I open my fridge to make a salad, all I find is lettuce, carrot and cucumber. As I wash and chop them, I get excited about creating a really interesting dressing. Vegetables chopped, I get my pestle and mortar out. . Here’s today’s offering, about to be lidded and shaken up: fresh lemon juice and olive oil to which I’ve added black pepper, nigella seeds and crushed coriander seeds. The fragrance of the lemon and coriander is making my mouth water. . I’d love to hear if you’ve got a favourite dressing combo that I can give a go.

July 28, 2020 by

Some days, when I open my fridge to make a salad, all I find is lettuce, carrot and cucumber. As I wash and chop them, I get excited about creating a really interesting dressing. Vegetables chopped, I get my pestle and mortar out.
.
Here’s today’s offering, about to be lidded and shaken up: fresh lemon juice and olive oil to which I’ve added black pepper, nigella seeds and crushed coriander seeds. The fragrance of the lemon and coriander is making my mouth water.
.
I’d love to hear if you’ve got a favourite dressing combo that I can give a go.

… Read More

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I sometimes wonder if you can ‘read’ sourdough cracks like you can ‘read’ tea leaves? If so, perhaps the triplet of cracks in this one’s saying that there are three really cool things coming up for me this week? I’d like that! . 100% wholegrain spelt sourdough make with local flour plus a touch of honey and olive oil. It fermented on the counter for 4 hours with some stretch and folds to the dough and then proofed in the ceramic tin for an hour and a bit before baking.

July 26, 2020 by

I sometimes wonder if you can ‘read’ sourdough cracks like you can ‘read’ tea leaves? If so, perhaps the triplet of cracks in this one’s saying that there are three really cool things coming up for me this week? I’d like that!
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100% wholegrain spelt sourdough make with local flour plus a touch of honey and olive oil. It fermented on the counter for 4 hours with some stretch and folds to the dough and then proofed in the ceramic tin for an hour and a bit before baking.

… Read More

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Somewhere near you there are some beautiful sausages just waiting. Waiting for you to take them home, surround them with a bubbly bed of wholegrain goodness and bake them up. . So they can fill your house with their amazing smell, adorn your dining table with crisp, golden-brownness, treat your taste buds to a warm-bread-plus-sausage heaven and pamper your tummy with easy-to-digest goodness. . Can you tell how much I’m in love with this combo?! Sourdough Wholegrain Toad-in-the-Hole is this month’s #ancestralcookup. It can be made with wheat, or a #glutenfree grain. . You can find the recipe on my profile and cook it along with me this month.

July 24, 2020 by

Somewhere near you there are some beautiful sausages just waiting. Waiting for you to take them home, surround them with a bubbly bed of wholegrain goodness and bake them up.
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So they can fill your house with their amazing smell, adorn your dining table with crisp, golden-brownness, treat your taste buds to a warm-bread-plus-sausage heaven and pamper your tummy with easy-to-digest goodness.
.
Can you tell how much I’m in love with this combo?! Sourdough Wholegrain Toad-in-the-Hole is this month’s #ancestralcookup. It can be made with wheat, or a #glutenfree grain.
.
You can find the recipe on my profile and cook it along with me this month.

… Read More

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Which to choose?! Three different sourdough wholegrain local-flour breads on our breadboard today. . Top left is a Borodinsky-style, deep-flavoured, rye, Further down on the left a spelt loaf leavened solely with milk kefir and then, on the right, another spelt, this one a standard sourdough that I’ve been practising my letter-folds on. . Coming for lunch?

July 23, 2020 by

Which to choose?! Three different sourdough wholegrain local-flour breads on our breadboard today.
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Top left is a Borodinsky-style, deep-flavoured, rye, Further down on the left a spelt loaf leavened solely with milk kefir and then, on the right, another spelt, this one a standard sourdough that I’ve been practising my letter-folds on.
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Coming for lunch?

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