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Breakfast is usually such a functional meal that making a real effort and taking time to eat it at leisure can feel so much more of a treat than a special lunch or dinner. . This was a festive breakfast is our home: Spelt and millet pancakes (naturally leavened overnight with some the help of a big spoonful the Turkish drink Boza that I make) studded with the last of our mead-fermented chestnuts, topped with creme fraiche, sliced banana and ground linseed. . Gabriel was delighted with the bananas, I can’t remember the last time we bought them; he’d almost given up asking :-) . More pictures in my story today. Check my highlight ‘fermented chestnuts’ for details on this treat.

January 2, 2023 by

Breakfast is usually such a functional meal that making a real effort and taking time to eat it at leisure can feel so much more of a treat than a special lunch or dinner.
.
This was a festive breakfast is our home: Spelt and millet pancakes (naturally leavened overnight with some the help of a big spoonful the Turkish drink Boza that I make) studded with the last of our mead-fermented chestnuts, topped with creme fraiche, sliced banana and ground linseed.
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Gabriel was delighted with the bananas, I can’t remember the last time we bought them; he’d almost given up asking 🙂
.
More pictures in my story today. Check my highlight ‘fermented chestnuts’ for details on this treat.

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Are your holidays stress-free? . We asked our listeners for what they wanted to hear on the podcast Christmas episode: . How can I not overindulge? How can I eat well when I’m going to someone else’s home? What good food can I take to with me when I’m travelling? What can I prepare in advance so I’m not in the kitchen all Christmas morning? How can I help my children avoid the onslaught of bad food? How can I have the Christmas I always intend to have but never quite achieve? . We answer all these questions and more in today’s episode, which we decided to call The Christmas Survival Guide! . If you want some tips to help you stay sane and well over the holidays do listen in. And if there’s someone else you think this’d help, send it to them! . You can download @ancestralkitchenpodcast from all the podcast apps or stream/download from the link in Alison’s or the podcast’s profile. . A very Happy Christmas from both of us to you and all you love.

December 20, 2022 by

Are your holidays stress-free?
.
We asked our listeners for what they wanted to hear on the podcast Christmas episode:
.
How can I not overindulge?
How can I eat well when I’m going to someone else’s home?
What good food can I take to with me when I’m travelling?
What can I prepare in advance so I’m not in the kitchen all Christmas morning?
How can I help my children avoid the onslaught of bad food?
How can I have the Christmas I always intend to have but never quite achieve?
.
We answer all these questions and more in today’s episode, which we decided to call The Christmas Survival Guide!
.
If you want some tips to help you stay sane and well over the holidays do listen in. And if there’s someone else you think this’d help, send it to them!
.
You can download @ancestralkitchenpodcast from all the podcast apps or stream/download from the link in Alison’s or the podcast’s profile.
.
A very Happy Christmas from both of us to you and all you love.

… Read More

Podcast

#47 – Christmas Survival Guide

December 20, 2022 by

Are you stressed about over-eating or over-indulging during the holidays? Do you travel to visit relatives, and you are anxious about eating a nourishing ancestral diet while away from home? What about the children?… Read More

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When you make your own English ale and you see a recipe from an old English cookbook for ‘Cheese & Ale’, you have to try it! . I used pecorino (trying to find an English cheese in Tuscany is hard, and with all our great cheese here, I can see why!) and wholegrain mustard, baking them in a bath of my home-made English ale (unhopped, made from rye I malted myself). . Those three ingredients warm and mushed together make the most delightful topping for toasted sourdough. . More pictures in my story today (I’ll save to the ale highlight). . I’m reading Hilary Mantel’s amazing Thomas Cromwell trilogy and wondering whether he, or Henry VIII ate this?!

December 19, 2022 by

When you make your own English ale and you see a recipe from an old English cookbook for ‘Cheese & Ale’, you have to try it!
.
I used pecorino (trying to find an English cheese in Tuscany is hard, and with all our great cheese here, I can see why!) and wholegrain mustard, baking them in a bath of my home-made English ale (unhopped, made from rye I malted myself).
.
Those three ingredients warm and mushed together make the most delightful topping for toasted sourdough.
.
More pictures in my story today (I’ll save to the ale highlight).
.
I’m reading Hilary Mantel’s amazing Thomas Cromwell trilogy and wondering whether he, or Henry VIII ate this?!

… Read More

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Llymru is a Welsh oat ferment. It is similar to sowans, the oat fermentation method native to Scotland, but uses whey or buttermilk to start the ferment (there’s a lot of good milk in Wales so a dairy starter would have been natural). . When finished, it sets into a beautiful jelly which you can slice. Here I’ve served it with local honey and some borage flowers from the garden (I still have flowers in my garden!!). . Check my story today to watch it wobbling! I can’t keep my eyes off it! . If you’re interested in traditional oat fermentation, you can learn via my course Sowans: The Scottish Oat Ferment over at @thefermentationschool (there’s a link in my profile)

December 8, 2022 by

Llymru is a Welsh oat ferment. It is similar to sowans, the oat fermentation method native to Scotland, but uses whey or buttermilk to start the ferment (there’s a lot of good milk in Wales so a dairy starter would have been natural).
.
When finished, it sets into a beautiful jelly which you can slice. Here I’ve served it with local honey and some borage flowers from the garden (I still have flowers in my garden!!).
.
Check my story today to watch it wobbling! I can’t keep my eyes off it!
.
If you’re interested in traditional oat fermentation, you can learn via my course Sowans: The Scottish Oat Ferment over at @thefermentationschool (there’s a link in my profile)

… Read More

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How many times have you heard this: “Yes, regenerative agriculture’s all well and good, but you couldn’t feed the world that way”. . Today, in the podcast, we speak to the man who is building a roadmap to show us that *it could*. . Sir Patrick Holden runs the Sustainable Food Trust who have just published a report that shows how Britain could feed itself using pesticide and fertiliser-free, animal-involved agriculture whilst feeding grain to humans, not animals. . We talk about all the details, how this can be taken global, lab meat, how we can create change as individuals and much more. . We’re so grateful to Sir Patrick for sharing his 50-year experience as both a dairy farmer and an activist. Subscribe to @ancestralkitchenpodcast from your podcast app or stream/download from the link in my profile.

December 6, 2022 by

How many times have you heard this: “Yes, regenerative agriculture’s all well and good, but you couldn’t feed the world that way”.
.
Today, in the podcast, we speak to the man who is building a roadmap to show us that *it could*.
.
Sir Patrick Holden runs the Sustainable Food Trust who have just published a report that shows how Britain could feed itself using pesticide and fertiliser-free, animal-involved agriculture whilst feeding grain to humans, not animals.
.
We talk about all the details, how this can be taken global, lab meat, how we can create change as individuals and much more.
.
We’re so grateful to Sir Patrick for sharing his 50-year experience as both a dairy farmer and an activist. Subscribe to @ancestralkitchenpodcast from your podcast app or stream/download from the link in my profile.

… Read More