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Bread, soaked in stock, layered with bolognaise sauce, topped with cheese and baked till it’s bubbling and crispy and all melded together. It’s this month’s #ancestralcookup – you can find the recipe via the link on my profile. I’d love it if you fancy cooking with me.

Bread, soaked in stock, layered with bolognaise sauce, topped with cheese and baked till it’s bubbling and crispy and all melded together. It’s this month’s #ancestralcookup – you can find the recipe via the link on my profile. I’d love it if you fancy cooking with me.

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I used to live in Penzance (where the pirates come from!). The supernatural is big there…something to do with the sea air and the rugged landscape. Whilst in my old kitchen, I often felt like a kitchen-witch, making magic with whatever I happened to find in the fridge that morning. . This month’s #ancestralcookup is a true kitchen-witch recipe….the inspiration for it comes from a recipe the Mommas on Italian island of Sardinia used. It’s a ‘lasagna’ made from bread. . I’ve written it up in a way that’s super-easy for you. You need only three things: . 1 – old bread 2 – a filling (enter leftovers stage left!) 3 – some stock . Wanna have a go? I’d love to have you cook it a long with me this month. Click on the link in my profile for all the details.

I used to live in Penzance (where the pirates come from!). The supernatural is big there…something to do with the sea air and the rugged landscape. Whilst in my old kitchen, I often felt like a kitchen-witch, making magic with whatever I happened to find in the fridge that morning.
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This month’s #ancestralcookup is a true kitchen-witch recipe….the inspiration for it comes from a recipe the Mommas on Italian island of Sardinia used. It’s a ‘lasagna’ made from bread.
.
I’ve written it up in a way that’s super-easy for you. You need only three things:
.
1 – old bread
2 – a filling (enter leftovers stage left!)
3 – some stock
.
Wanna have a go? I’d love to have you cook it a long with me this month. Click on the link in my profile for all the details.

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Like bread? Like lasagna? Then you’re going to love this month’s new Ancestral Cook-up: Bread Lasagna! . Seriously, there is something magical about layering the (already darn yummy) sponge-like substance that is bread with tasty filling, covering the whole thing in stock and then baking it up. . You can do this any which way. It’s designed to suit your tastes, your kitchen and your creative whims. Check out my profile for the recipe where I talk through the options and give you loads of ideas to play with. . And then come cook with me this month :-)

Like bread? Like lasagna? Then you’re going to love this month’s new Ancestral Cook-up: Bread Lasagna!
.
Seriously, there is something magical about layering the (already darn yummy) sponge-like substance that is bread with tasty filling, covering the whole thing in stock and then baking it up.
.
You can do this any which way. It’s designed to suit your tastes, your kitchen and your creative whims. Check out my profile for the recipe where I talk through the options and give you loads of ideas to play with.
.
And then come cook with me this month 🙂

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Soda bread anyone? Here’s my latest version: wholegrain, ancient grain – this time baked in a tin. And it’s nutrient-dense, by that I mean the flour has been given time to soak in the sour milk, removing the phytic acid that stops you digesting all the minerals. . Soda bread, made in this way, is this month’s #ancestralcookup. You can use any flour you like – wholemeal, white, wheat, gluten-free…whatever you can find, whatever your body loves. You can use whatever ‘milk’ you like – kefir, soured, oat, barley…whatever works for you. . I’d love to have you cook along and enjoy the super-delicious outcome. Link to the recipe is in my profile.

Soda bread anyone? Here’s my latest version: wholegrain, ancient grain – this time baked in a tin. And it’s nutrient-dense, by that I mean the flour has been given time to soak in the sour milk, removing the phytic acid that stops you digesting all the minerals.
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Soda bread, made in this way, is this month’s #ancestralcookup. You can use any flour you like – wholemeal, white, wheat, gluten-free…whatever you can find, whatever your body loves. You can use whatever ‘milk’ you like – kefir, soured, oat, barley…whatever works for you.
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I’d love to have you cook along and enjoy the super-delicious outcome. Link to the recipe is in my profile.

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May I introduce spleen crostini? It’s new to my acquaintance, but I think it’ll become a firm friend. It is (I am not joking) really good! . We we offered the pig spleen free by our local farm when we were buying liver. I searched the internet for how to cook it. I should have guessed, being in Italy, where offal has been prized traditionally, there’d be a traditional recipe making it heavenly. I was really happy to find @julskitchen telling me what to do. . I mixed it up a bit – onions, garlic and carrots, no celery. White wine not red. Some spare chicken stock. No tomato paste. Lots of oregano. The bread we served it on is the soda bread from this month’s #ancestralcookup that I toasted then smothered in lard. The spleen tastes smooth and delicate, much less strong than liver. . I sent a photo to our farmer. Food like this is connecting – to the animal whose life it was, to the farmer, to the food cycle, to creativity, to tradition. I love it.

May I introduce spleen crostini? It’s new to my acquaintance, but I think it’ll become a firm friend. It is (I am not joking) really good!
.
We we offered the pig spleen free by our local farm when we were buying liver. I searched the internet for how to cook it. I should have guessed, being in Italy, where offal has been prized traditionally, there’d be a traditional recipe making it heavenly. I was really happy to find @julskitchen telling me what to do.
.
I mixed it up a bit – onions, garlic and carrots, no celery. White wine not red. Some spare chicken stock. No tomato paste. Lots of oregano. The bread we served it on is the soda bread from this month’s #ancestralcookup that I toasted then smothered in lard. The spleen tastes smooth and delicate, much less strong than liver.
.
I sent a photo to our farmer. Food like this is connecting – to the animal whose life it was, to the farmer, to the food cycle, to creativity, to tradition. I love it.

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Two wonderful people, @farmandhearth and @forest.grace have taken part in the first #ancestralcookup – my slow-cooked beef and barley stew. Thank you so very much ladies. My heart is warmed and my feet dancing a little as I wander between fridge and oven. . We ate it again today here in my home. It’s sooo good – if you fancy giving it a go, check out the template recipe in my profile. I’m going to leave it there till we hit May. I have a new cook up coming for next month. I think you’re going to like it :-)

Two wonderful people, @farmandhearth and @forest.grace have taken part in the first #ancestralcookup – my slow-cooked beef and barley stew. Thank you so very much ladies. My heart is warmed and my feet dancing a little as I wander between fridge and oven.
.
We ate it again today here in my home. It’s sooo good – if you fancy giving it a go, check out the template recipe in my profile. I’m going to leave it there till we hit May. I have a new cook up coming for next month. I think you’re going to like it 🙂

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Oven-baked fermented semi-wholegrain millet cakes. They are easier to eat than to say! 4 days in the making, but it’s mostly hands off. Still, it makes me sound like a pro so here we go ;-) This is what I did with the millet (there’s a pic a few posts back of it straight from the shop): Soaked, rinsed, sprouted, blended, fermented, dolloped (the technical term) and then baked. . They really do not keep and are best, as here, straight from the oven. . Looking at the long description above, I can see how absurd this might seem to one who takes a slice of bread from a packet. But I love it. We eat these often. . You can also use the fermented mix to make porridge. It is very good. . A few days left of April to have a go at the #ancestralcookup Beef & Barley stew. We are doing it again tomorrow here. I’d love to see your pictures if you do – the recipe template is in my bio.

Oven-baked fermented semi-wholegrain millet cakes. They are easier to eat than to say! 4 days in the making, but it’s mostly hands off. Still, it makes me sound like a pro so here we go 😉 This is what I did with the millet (there’s a pic a few posts back of it straight from the shop): Soaked, rinsed, sprouted, blended, fermented, dolloped (the technical term) and then baked.
.
They really do not keep and are best, as here, straight from the oven. .
Looking at the long description above, I can see how absurd this might seem to one who takes a slice of bread from a packet. But I love it. We eat these often.
.
You can also use the fermented mix to make porridge. It is very good.
.
A few days left of April to have a go at the #ancestralcookup Beef & Barley stew. We are doing it again tomorrow here. I’d love to see your pictures if you do – the recipe template is in my bio.

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I am extending the #ancestralcookup to cover the whole of April. If you want to join in, it’s a beef and barley stew, and there are tonnes of options for you to use what you can get hold of in your part of the world. . The template recipe is linked in my profile here. Check that out, cook it up and then post a pic and let me know how your version turned out. It’s a fun way for both me and you to feel part of a community of awesome homecooks who love nutrient-dense foods. . We are lunching on it again today. Because I really love crunch, I got my 6-year old to be in charge of frying up chucks of my sourdough bread in lard to top it. It was yum!

I am extending the #ancestralcookup to cover the whole of April. If you want to join in, it’s a beef and barley stew, and there are tonnes of options for you to use what you can get hold of in your part of the world.
.
The template recipe is linked in my profile here. Check that out, cook it up and then post a pic and let me know how your version turned out. It’s a fun way for both me and you to feel part of a community of awesome homecooks who love nutrient-dense foods.
.
We are lunching on it again today. Because I really love crunch, I got my 6-year old to be in charge of frying up chucks of my sourdough bread in lard to top it. It was yum!

Read More