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#70 – Fermenting Oats
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Oats are one of my ultimate comfort foods. Golden, creamy, filling, tasty – what is there not to love? It’s been that way for me for a long time. Long before I realised that huge swathes of my English, Scottish, Welsh and Irish ancestors subsisted on oats, sometimes eating them three times a day for many generations.… Read More

#69 – Fake Food v. Small Farms
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Before we read the books that our guest today, Chris Smaje, wrote, we knew we didn’t want a world where fake food, food manufactured in factories was what we ate as a society. We didn’t believe that protein made in stainless steel vats could give our minds, bodies, souls and communities what they need to survive and thrive. But what we didn’t know, is that manufactured protein, fake food or precision fermentation, however you want to term it, literally will not work.… Read More

Want to Freshly-Grind Grains for Bread?
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Do you want to get the most you can from your bread, in terms of both taste and health? Do you worry that the pre-ground flour that you are using is losing its nutritional power and potentially going rancid as … Read More

#68 – Naturally Fermented Dairy in the Home with Robyn Jackson
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If you’re bringing raw milk into your home, whether it is through a herd share, shopping from a local raw dairy or co-op, or you have a cow on the back pasture, it is inevitable that we start wanting to value-add that milk; both adding nutritional value to it by culturing it in our homes, and adding monetary value by making raw milk into what would be higher priced items from the store. In this episode Robyn who is the creator over at Cheese From Scratch on Instagram is here to teach us about creating your own cheese starter on the counter at home, and producing naturally fermented cheese in your own kitchen.… Read More

From Instagram
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I’m pausing my IG account.
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Creating a podcast, writing email notes from my kitchen, helping support the growing Ancestral Kitchen patreon community and trying to write a book on oats. These things (as well as mummying and creating in the kitchen) are enough!
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Exciting things come from creating space.
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I’d love to stay in touch with you. I am devoted to sending missives from my kitchen via email and creating the podcast, Ancestral Kitchen, with @farmandhearth bi-weekly. You can get both via the link in my profile.
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With much love from my kitchen to yours. xx

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From Instagram
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Home-made oat cake pop tart filled with blackcurrant jam.
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These are surprising, delicious and such fun to make (especially if you involve a little one!). You can construct with straight oat cakes, or with my fermented oatcakes (both oatcake recipes are on my blog).
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Pictures going in my story today of the process – if you like oats, do check out my oat highlight, there’s a whole world of oat goodness in there.
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Oat book news: I am hitting pause on my IG account next week. My desire to write a book on oats is not waning and I need to create more time, as it’s not happening! I don’t know how long I’ll be gone. If you want to stay in touch and receive what I share, sign up for my newsletter at ancestralkitchen.com/newsletter.
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From Instagram
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Beef, pig’s liver, beet, parsley and onion burgers. My son’s latest favourite way to *really* enjoy liver! They are purple, they are tasty, they feel like a treat. Sometimes I even make sourdough buns for them to go in.
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If you are cast-iron frying burgers that have liver in them, don’t scrimp on the fat or they’ll stick. I don’t mind not scrimping on the fat…it’s lard, after all :->

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