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My Favourite Bakeware

I have baked bread and pizza in ceramic, non-stick and glass bakers as well as using casserole dishes and Dutch ovens. Here are my current favourite ways to bake: Emile Henry Loaf Baker This ceramic baker gives the most amazing … Read More

The Best Way to Soak Oats

Oatmeal, or porridge, is a wonderful way to start the day. And soaking your oats the night before you cook them can make the breakfast you consume tastier, easier to digest and more nutritious. Soaking oats potentially, depending on how … Read More

‘Fermented’ Oat Cookies – Part 1

Honey-spiced cookies have been festive food in cultures throughout the world for centuries. Traditionally, the dough was often laid down to ‘ferment’ for several months before being baked. I started this tradition in my own kitchen many years ago. I … Read More

#70 – Fermenting Oats

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

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