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Sourdough Oatcakes

Oatcakes were the one of the staple foods of the Scottish, Welsh, Irish and nothern English populations long before the advent of the more modern grain, wheat. The ‘cake’ in their name may make our modern minds think that they … Read More

Traditional Scottish Oatcakes

Are you with me in your love of oats? Creamy, golden, comforting, filling…what is there not to like?! Enjoying oats is not just about porridge; oats are far more flexible than mainstream food would have us believe. The British have … Read MoreRead More

Come Preparare il Kefir d’Acqua

Cosa serve? Un barattolo di vetro della grandezza di circa 1 litro con un coperchio o un tovagliolo con elastico per coprirlo Una bottiglia di vetro con un tappo ermetico Un colino abbastanza piccolo preferibilmente in plastica Un imbuto preferibilimente … Read MoreRead More

How To Make Fermented Gingerbread Cookies

If you want to try some long-maturing honeyed gingerbread dough for Christmas cookies, don’t think October is too early to start! Traditionally, doughs with flour and honey were laid down to ‘ferment’ for months before the final recipe was mixed … Read More

Fermented Oat Bake

Want a delicious, creative way to use fermented oats? This is tasty, easy and it keeps really well in the fridge or freezer. Eat slices hot and fresh, cut a chunk off from the leftovers as a quick snack, and … Read More

Crunchy Pig Skin

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