Oats are universally associated with Scotland, and breads made with this ancient grain – called oatcakes – were for centuries a staple not only there but also in Wales, Ireland and northern England. This recipe will show you how to … Read More
These oatcakes have been a traditional way to start the day in the north of England for centuries. They and are thin and pliable, like pancakes, and eaten stuffed with breakfast foods such as eggs, bacon and sausages. When they … Read More
Tibicos is more popularly known as water kefir, and that’s what I called it for a decade…until I interviewed fermentation King Sandor Katz for Ancestral Kitchen Podcast and he sternly reprimanded my co-host and me for not using water kefir’s … Read More
Lardo, the traditional Italian way of dry curing pork fat, is a delicious. It is best sliced very thinly and can be eaten in many ways. Here are some favourite ways to enjoy it: Lay lardo on top of warm … Read More
Want a delicious, creative way to use fermented oats? This oat bake made with fermented oats is tasty, easy and it keeps really well in the fridge or freezer. Eat slices hot and fresh, cut a chunk off from the … Read More
Thank you to Meredith Leigh for posting this on her Instagram and lighting my ancestral experimentation fire! Crunchy pig skin is a marvel. A product that looks like waste, transformed into a light, crispy, crunchy joy of a snack. I … Read More
There’s a wealth of fat-enriched breads in many cuisines because we’ve known, for a very long time, that fat and bread are so good together. The Italian recipe litany, where this bread originates, is no exception! Fat-enriched breads were particularly … Read More
Making a cake should be easy. But what if you can’t eat eggs, you don’t use refined sugar and you want it to be sourdough? That’s where this recipe came from and if you want to have a go, you’ll … Read More
Eating gluten-free (or lectin-free) does not mean you need to give up baking and eating good bread. Making sourdough bread at home with grains that are gluten-free (or lectin-free) is simple. Many gluten and lectin-free recipes I see for sourdough … Read More