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If you struggle with liver, make pate. And not just any pate; this pate. Thank you @almostbananas for sharing the joy you get from cooking ancestrally, including your live pate recipe, with the world!
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I used 1kg of pig liver (pigs loved during life by @valledelsasso), half lard/half butter as the fat and followed Naomi’s spicing instructions to the letter. A quick blend in the food processor and I now have a *lot* of pate (half of which I have frozen).
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So far, we’ve eaten in spread on sourdough (a great protein-rich snack option, straight from the fridge), as the filling for sourdough pancakes (along with lettuce and grated carrot) and, my favourite, scooped up in large amounts by crunchy oven-roasted pork skin!
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Check out my story for more pictures. I’ve linked to Naomi’s recipe there so you can cook this up in your kitchen. And if you want to hear more from Naomi, check out episode #23 of @ancestralkitchenpodcast where you can hear me interviewing her!

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Another sourdough carrot and spelt cake about to go into the oven.
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I’ve been recipe testing and covering my camera in flour and fat most of this week. Here’s what I’ve been making:
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Rye breads for my upcoming course at @thefermentationschool (I filmed the “what to do with sourdough discard” section yesterday).
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Pig skin crunchies. I filmed each step for a potential YouTube video and gave a bag of the finished goods to my son to take on his first ever cinema trip (who needs popcorn when you’ve got pig skin?!)
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Lard. The fridge is full of the white stuff and we have cracklings which I made into crackling bread (a recipe I’m testing to accompany an upcoming article I’m writing for the Weston A. Price journal)
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Liver pate using @almostbananas recipe. Delicious! Photos of that to come next week.
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And lastly, more of this delicious egg and dairy free sourdough cake. I will write up the recipe soon and share.
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Meantime, this weekend, I’m taking a rest 🙂 I’m getting better at coming off SM completely for two whole days. Some Sundays I don’t even pick up a computer. We’ll see whether I manage that this weekend.
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What have you been creating this week?

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This is what excited oats look like! I came into the kitchen this morning to find this jar of oats and water had fermented it’s way up, and almost out, of the jar.
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There is no starter here; the mix is just oats and water. The power of natural yeasts and bacteria never fails to astound me!
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I stirred this jar, re-mixing the solids, then re-covered it and put it back to continue doing its thing. In a few days time from this I’ll have ‘sowans’ porridge and ‘swats’ probiotic drink. Both are traditional Scottish ferments.
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This is my favourite way to ferment oats. I shared it in my video course over at @thefermentationschool. There’s a link to it in my story today if you want to take a look.

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I spent most of the long weekend on my feet in the kitchen (doing lots of things with pork fat and liver, pictures to follow!) so I wanted a quick and easy breakfast this morning.

This took about 5 minutes: I cracked the goose egg (it was huge – check my story today!) in the pan. Whilst it was cooking, I spooned out some previously-cooked millet and heated up an (off camera) cup of pork stock.
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Mid-morning I had a snack of pig skin crunchies (I filmed a video on how to make them which will go up soon) and some spelt sourdough and then for lunch I had spiced lentils cooked in stock with broccoli and lard-spread buckwheat sourdough.
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This’ll all keep me going whilst I talk transatlantic to @farmandhearth this afternoon. We are excited to watch the community growing around @ancestralkitchenpodcast and want to create space where we can all go deeper, talk longer, share and learn more. Got to get ourselves organised to build what we want to see…I’m doing it lard, stock, egg and lentil fuelled 🙂

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Joy-led kitchen creativity has consistently been the thing that keeps me going. It’s got me through the toughest times of my life.
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When I started doing ‘weird things’ with food, I could barely see over the kitchen counter. Early in my life that passion gave itself to serving my sugar addiction (I was 240lbs/20 stone at 20 years old), but creativity also helped me lose the weight I’d piled on; I spent hours concocting ‘alternative’ dishes as I shed half my body weight.
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Creating in the kitchen was what led me into eating vegan, and then raw vegan for two years (I wanted to make all the amazing-looking raw food deserts!). And then fermentation led me onwards to an ancestral diet which healed my 5-year-lack-of-a-cycle, enabling me to conceive naturally.
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Now, 10 years into eating ancestrally, I couldn’t do my life any other way. I get so much joy from working with ingredients from people who care about what they are growing/raising and I love alchemising them in my tiny kitchen into fizzy ferments, yummy bread or simple, delicious meals.
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And so, when I see that same passion in others I am magnetised to it. I love the life, enthusiasm and care that I see in their eyes and taste in their food. @ladivinapizzafirenze is a place that I get. Their pizza is sourdough and their ingredients locally-sourced. The deliciousness, the welcome, the pride and the joy – it is catching (as you can see from my smile!).
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The slice in my hands is tomato, red onions previously cooked in chianti and gorgonzola. My other favourite was a pizza filled with slices of Tuscan soppressata (head cheese) which I really want to try and recreate here at home.
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Thank you @ladivinapizzafirenze for having a restaurant that I am *really* happy to patronise. And for making the day of my 8 year old son (there are more pictures, including his huge pizza, in my story today).

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Until last week, I’d always thought of ricotta as soft, fresh, non-salty and an eat-as-soon-as-you-can type of cheese. And then I came across this: ricotta secca, dried ricotta.
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It’s hard and dense. It is very salty. It can last in the fridge for up to a year. And, extra bonus, this one is a raw cheese made from grass-fed, organically-raised, unpasteurised local cows milk.
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So far, I’ve diced it into really small pieces and sprinkled over millet, as well as stirring some small cubes into cooked pasta. It’s good!
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Are you a ricotta fan? Have you ever eaten it this way?
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Shout out to @fontedeiserri whose beautiful grass fed products I’ve just discovered.

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After recording an @ancestralkitchenpodcast on stock, I decided to follow @farmandhearth’s advice and roast my bones before I put them in the slow cooker. What a game changer!
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I never used to like pork stock, but this gem, from loved-piggies, with previously roasted bones is so good. I cook grains in it, I drink it, I use it in stews and I often poach an egg in it for breakfast. Obviously, upon getting it out of the fridge, I always jiggle it (check my story today for some jiggle-action!) 🙂
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If you think you don’t like pork stock, I challenge you to find the best pork you can, ask for some bones including trotters or legs and then roast them before making the stock. I think you’ll be won over!

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For me, there are few books that entertain, move, educate and shock me all in one. This book, Chewing the Fat, by @historicalitalianfood did it all in spades.
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The prose is full of such depth of information, as well as being super-readable. The revelations – like those of widespread lard use (rather than olive oil) and the real story of how pizza conquered the world – held me amazed. Hearing the sometimes excrutiatingly difficult journeys of the women Karima interviewed often brought me to tears.
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@farmandhearth and I were so excited to interview Karima on the podcast. We asked her all about what *real* Italian food has been and also about what interviewing dozens of women aged 90+ about their life and food was like.
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I personally am so grateful that Karima did the work to get these women’s stories down in print before their generation and all they lived disappears.
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If you have not read the book, I would totally recommend it. If you want to know more, give the podcast episode a listen. You can find us on your favourite podcast player as @ancestralkitchenpodcast or stream/download any episode from the link in my profile.

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Beef tongue marinated in the spice blend I talked about a couple of posts back then slow-cooked for 7 hours. It’s hard to slice fresh, but once cooled and refrigerated it makes the most amazing sliceable sandwich filler that’ll last for days and days.
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Here served with raw grated carrot, Brussels sprouts and sourdough rye generously spread with home-rendered lard. I dressed the carrots with olive oil that I had put some fresh rosemary in for a few months (rosemary oil and carrot are a combo I’d recommend).
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It’s a close thing whether a prefer beef tongue or beef heart. Both are so easy to slow-cook, so delicious and give you food for days.
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Thank you to @ancestralkitchenpodcast listener Kerstin who sent me the tongue recipe.
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Next on the one-cook-to-last-all-week list is beef liver pate. Hoping to use @almostbananas recipe for this one.

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Today is my son’s 8th birthday. To celebrate he wanted pizza. As he’s the pizzaiolo in the house, I handed him the bowl and he mixed the dough. When he gave it back to me, he’d made this shape.
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It does not seem 8 years ago today that I was in a big pool of warm water in my mother-in-law’s front room in labour. So much has happened. Not only with my son – who’s been on an incredible health journey – but also with me, his Mum, and his Dad, Rob, the man I love.
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We’ve moved countless times, to the coast of Cornwall in the UK and then back to my soul’s home, Italy. Eight years ago I had a life-coaching business. Letting it go, I picked up a paintbrush and a few years later found myself running workshops on how to create with natural pigments and paint. The walls around me are filled with the colours I created.
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Then, a couple of years back, the food joy that’s been with me all my life called to be shared beyond our four walls. Instagram and the podcast have helped me feel the wonder of a community who get and like what you do!
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And I’m almost at 5k followers, which has all been a bit sudden. Thank you for the interactions. I’ve got to get to doing one of those “this is me” posts soon…in the meantime, I’ve got pizza to enjoy.
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Recipe (it’s sourdough spelt) in my linktr.ee.

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