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Are you an enthusiastic home cook? Would you like to cook along with other stuck-at-homers to a recipe you could easily adapt to what’s in your fridge? I’ve been feeling a little isolated in my quarantine kitchen so am working on Ancestral Cook-Up, a bi-weekly community cook where I’ll share a tasty, traditional foods recipe template that we can all have a go at. I’d love you to cook it with me and share your pics and thoughts. Check the link in my bio for information – I’ll be posting the first dish in the next few days.

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6am on a Friday morning and I’m standing, with my husband, in a room of half open, half-filled boxes. We’ve sold our house. We have to be out of it in 3 hours and on a plane later that day – we’re moving countries. There’s been a huge misunderstanding: the van that arrived last night to take our things across Europe could only take 1/3 of what we own. I’m now looking at the 2/3rds of our possessions splayed across our front room, in chaos. We have to throw or give it all away to charity shops (in the next 3 hours without a car!). I say goodbye to my much-used two slow cookers along with countless other much-loved stuff. It’s only stuff, right?

I’ve missed slow cooking so much. It suits me. It suits ancestral traditions. Finally, a few weeks ago, I felt able to get a new one.

Curls of beef and barley stew are scenting my #quarantinekitichen here in Italy.

And part of me feels much more content.

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How much difference does love make to our food? If water changes structure when we speak to it kindly (as #emoto showed with his experiments), how much does bread change when every part of making it is cherished, from the starter to the cutting? These are the two #sourdough breads I make, with love, each week. On the left, 100% wholegrain spelt, on the right 100% wholegrain rye. Somehow they nourish me and my family more than just flour, water and salt should.

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Are you an enthusiastic home cook? Do you want to feed yourself and your loved ones home-made food full of nutrition and flavour? Do you get excited by recipes and enjoy experimenting with flavours and techniques? Cook along with me … Read More

Raw goat’s milk, still warm, from a farm up the hill a few miles. It took me a while to find a farm and then organise an order, but I am so very happy to have #realmilk back in my family’s life. And my son was in love with the warmth! We drank a little each and then I poured the rest in two jars; one for kefir and the other to sour for curd cheese and whey.

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Sourdough ‘Pane Marocca’ adapted for my family. Three ingredients: chestnut flour, wholegrain spelt flour (instead of wheat) and sweet potato (instead of white potato). It is delicious!

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I love podcasts. I can put in my headphones, shut everything out and lie on the sofa, or chop up some veg whilst learning, laughing and sharing in someone else’s world. And I love the medium so much that I … Read More

I fall in love with food every time I work with it. Local cauliflower under brine with tumeric and nigella seeds ready for some bubbly lacto-fermentation action. Magic in so many ways.

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My sourdough wholegrain spelt pizza cooked in a home-kitchen oven definitely improving. A 24 hour ferment seems to make the dough easier to handle. This one has Italian tomato paste, portobello mushrooms, raw fontina cheese, oregano, fresh tomatoes, garlic and olive oil.

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Come, sit at my table and I’ll tell you a story. A tale of kitchens, recipes, creativity, baking, sharing and eating packed full of love, sorrow, yearning, passion, wonder, hope, change, curiosity and joy. It’s my life and I’m honoured … Read More