One of my favourite photographs in old food books appears in S. Minwel Tibbott’s fascinating book on the food of Wales, Welsh Fare. It shows a woman holding a sheet of caul fat, the delicate lace-like membrane that surrounds a … Read More
Making sauerkraut is one of the simplest ways to begin fermenting at home. All you really need is cabbage, salt and a little time. But although the ingredients are simple, there are a few things that can make the difference … Read More
In many British homes in the past, porridge was not a quaint breakfast but a daily necessity. It sustained households day after day, made from oats that could grow where other grains struggled, and cooked into a simple dish that … Read More
If you love porridge, you are in good company. Humans have been eating porridge in one form or another for at least 32,000 years, making it one of the oldest cooked foods still going today! Long before breakfast cereals, recipe … Read More
I grew up with porridge (what us Brits call oatmeal). My steaming bowl of breakfast, made with rolled oats, warmed many a dark morning. As a child, I thought this was hearty British food, and was completely unaware that oats … Read More
Wholegrain sourdough rye is one of the healthiest ways to eat bread. Rye is naturally-sweeter than wheat (and yet has less impact on blood sugar), is full of vitamins and minerals and, due to its high phytase content, the slow … Read More
A simple way to make light, crunchy, chocolate chip cookies, without egg, using the ancient grain, einkorn. This is an easy recipe that kids can get involved in; you don’t need experience with ancient grains. After baking, you will be … Read More
This post will show you an easy way to make a successful sourdough loaf from the ancient grain, emmer. You don’t need experience with ancient grains – this method is simple, requiring no kneading. You will be rewarded with a … Read More
This post explains what the Danish rye and ale porridge, øllebrød, is, how it was originally made and gives you a traditional recipe to try out in your own kitchen! Check my substitutions, serving suggestions and FAQs at the end! … Read More
A layered focaccia made with the ancient grains, spelt, bursting with warm, creamy mozzarella and tasty olives. It’s so good straight from the oven. My son, who is 11, likes experimenting in the kitchen. His combinations are often weird and … Read More