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
Slow-cooked beef heart is a staple in our house. It’s simple, economical and can feed my family all week. Those three things in one dish feels like the holy grail to me! A lot of people feel intimidated by organ … Read More
This post talks about the live bake-up of a long-matured/fermented gingerbread dough. If you would like to see how to prepare the dough written down, check out other my post here. I’ve been making a rye spice bread with sourdough … Read More
There are so many other ways to naturally ferment bread than sourdough. Any form of live culture – yogurt, sauerkraut, beer – is a potential bread-maker! In this recipe, I’ll show you one of my favourite methods; using milk kefir … Read More
Sowans is a traditional Scottish fermentation that wild ferments the oat grain, producing a smooth, creamy, zingy and super-nutritious porridge and I absolutely love it. When I love something, I also love to share it! And sharing my Sowans technique … Read More