One of my favourite photographs in old food books appears in S. Minwel Tibbott’s fascinating book on the food of Wales, Welsh Fare. It shows a woman holding a sheet of caul fat, the delicate lace-like membrane that surrounds a … Read More
Making sauerkraut is one of the simplest ways to begin fermenting at home. All you really need is cabbage, salt and a little time. But although the ingredients are simple, there are a few things that can make the difference … Read More
My recent blog post, The Ancestral Food Fridge: Staples of a Traditional Diet breaks down what you’re likely to find in an ancestral foodie’s fridge. As I was writing it I thought it would be really timely to give you, … Read More
I’m endlessly curious about people. I love them and I love food, so looking into a household fridge is something that I get quite excited about. You can find out so much by just by pulling back a refrigerator door … Read More
Back in 2020, when I started putting what I cooked online, not many people had heard of eating ancestrally In the six years I’ve been writing here and the five years I’ve been producing Ancestral Kitchen Podcast, the phrases ancestral … Read More
In many British homes in the past, porridge was not a quaint breakfast but a daily necessity. It sustained households day after day, made from oats that could grow where other grains struggled, and cooked into a simple dish that … Read More
There is something deeply steadying about a jar of home-rendered fat. It sits quietly beside the stove. It does not shout about omega ratios or trend on social media. It simply waits. And when you reach for it – to … Read More
If you love porridge, you are in good company. Humans have been eating porridge in one form or another for at least 32,000 years, making it one of the oldest cooked foods still going today! Long before breakfast cereals, recipe … Read More
I grew up with porridge (what us Brits call oatmeal). My steaming bowl of breakfast, made with rolled oats, warmed many a dark morning. As a child, I thought this was hearty British food, and was completely unaware that oats … Read More
Sowans is a oat fermentation that hails from Scotland. It has been made both there and in other part of the UK (notably in Ireland and Wales) for hundreds of years. A ‘zero-waste’ food, It was traditionally made with the bits left over after the oat grains had been ground at the mill.… Read More