The inevitable part of growing your own tomatoes is that you’ll find yourself with unripe green fruit at the end of summer. If like me you’re not a chutney lover than why not try Fermented Green Tomatoes! Fermented Green Tomatoes are unripe tomatoes that have been preserved in a mildly salty brine. With a pleasantly…
Vegan
Asian Spiced Pickled Carrot
I have a confession to make, I am a pickle-obsessed person! I adore that tangy sweet-and-sour flavour that enhances a dish. Not only that, it’s a great way of preserving the garden harvest. If you follow my blog you’ll know that I have been pickling all sorts from the veg patch. The carrots have been a…
Aromatic Sweet Pickled Beetroot
I cannot remember a day there wasn’t a bunch of beetroot picked from the vegetable patch this summer. I know I should feel happy and grateful for them, versatile as they are in salads, hummus and grated into a chocolate cake. Not forgetting the deep green leaves, with their magenta veins, they make possibly the…
Healthy New Potato Salad with Fresh Peas
We have just returned from the most relaxing week in Cornwall. Eating out, walking with our dogs, exploring some of our old favourite haunts and dealing with the odd unexpected heavy downpour of rain. You can always rely on very varied weather in the west country. On the days where we stayed at home, we…
How to make Water Kefir
When it comes to good health, nowadays it’s all about a happy, heathy gut. Studies confirm the vital role our gut bacteria plays in our overall well-being, from weight control to brain health and our immune system. All in all, the best way to improve our gut health is by what we eat and drink. …
High Hydration Sourdough Loaf
This is my favourite rustic white sourdough loaf, with just the right amount of whole grains to give it the perfect balance of flavour. If you’ve been baking sourdough for a while and want to achieve really lovely airy loaf with an open crumb then this is the recipe for you. Here are a few pointers…
Finnish Sourdough Rye (Ruisleipä)
This Finnish Rye Bread Ruisleipä has been on my baking list for a while. And what better time to post than now, Real Bread Week, the international celebration of additive free loaves. As I write this blog, bread heads, near and far are posting their favourite bakes to encourage people to buy real bread from…
Raw Blueberry Bites
I adore these Raw Blueberry Bites because they are so un-ruffling to make using simple larder ingredients that I almost always have to hand. Just blitz in a high speed blender and shape into logs, roll in desiccated coconut and the job is done. Slice as little or as much as you like when you’re…
Seeded Sourdough Knäckebröd
Knäckebröd or crispbread are widely baked in the Nordic region. Their origins lie in Sweden and Finland where they have been baked in their current form for around 500 years. You may wonder why they have a hole in the middle? Before the invention of the iron stove, baking these crisp flat breads was something…
Thai Coconut Congee
Thai Coconut Congee, so what is it? Essentially it is a rice porridge made by boiling rice in a great deal of water or stock until it breaks down into a pudding-like consistency. It’s a classic Chinese breakfast dish. It’s also a staple in many other countries, including Burma, Indonesia, Thailand, Japan, and even parts…
