We know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that’ll inform, enlighten and, frankly, change the way you eat.… Read More
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.
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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 🙂
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More pictures in my story today. Check my highlight ‘fermented chestnuts’ for details on this treat.
My son, Gabriel, was born on April 7th 2014 at home, in water, with minimal assistance and no drugs. I did not come from a family of home-birthers. The only births I’d seen were on television (and they are always … Read More
These are the show notes for a podcast episode recorded especially for patrons of my main show (Ancestral Kitchen Podcast). These patrons pay a monthly subscription to be part of the podcast community and in return receive monthly exclusive recordings … Read More
Fermented gingerbread ladies covered in melted 90% chocolate and zesty orange.
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May you have a peaceful, warm and joyful few days: Happy Christmas!
Are your holidays stress-free?
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We asked our listeners for what they wanted to hear on the podcast Christmas episode:
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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?
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We answer all these questions and more in today’s episode, which we decided to call The Christmas Survival Guide!
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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!
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You can download @ancestralkitchenpodcast from all the podcast apps or stream/download from the link in Alison’s or the podcast’s profile.
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A very Happy Christmas from both of us to you and all you love.
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
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!
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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).
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Those three ingredients warm and mushed together make the most delightful topping for toasted sourdough.
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More pictures in my story today (I’ll save to the ale highlight).
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I’m reading Hilary Mantel’s amazing Thomas Cromwell trilogy and wondering whether he, or Henry VIII ate this?!
This post contains affiliate links. You will receive a discount if you use them and I will receive a small payout. Think living in an apartment means you can’t compost? Meet Bokashi: the apartment-friendly, super-quick, odour-free way of fermenting your … Read More
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).
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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!!).
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Check my story today to watch it wobbling! I can’t keep my eyes off it!
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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)