Ferment, kimchi, Recipes, Sprouts
Ok! Hands up, I’m not a sprout fan!I used to ask for one sprout on Christmas Day and that was it, all year! But.. sprout kimchi! Bring it on! With cheesy oatcakes? Festive left overs? This will add that perfect kick and life to anything this winter! I’ll give you a...
Ferment, Forage, Recipes, Sauerkraut
Did you see @andioliver Fabulous Feasts on BBC 2, epsiode 4 on Stoke? If not, go watch it! (And the whole series for that matter!) BBC Andi Oliver’s Fabulous Feasts Stoke The programme focused on #stokeontrent in particular Portland Street...
Ferment, Forage, Magnolia, Recipes, Spring, Wild Garlic
A Spring creation when the Wild Garlic and the stunning Magnolia flowers are blooming. This delicious Wild kimchi in the making sourced from foraged ingredients.. I created an adapted Wild “kimchi” recipe to help me get through the Wild Biome Project 2025 where I was...
Autumn, Blog, Ferment, Forage, Recipes
For the Autumn Months.. When Crab apples and damsons are on the trees, this is an easy way to use these delicious fruits Fermented crab apple and damson chutney I posted this recipe on Instagram in 2020. It’s still a favourite I make every year, so I thought I would...
Blog, Ferment, Fermentation books
Photo credit to @rfwphotovideo Happy World Book Day! 5th March 2026 Just the excuse I needed to share another passion of mine.. or addiction! Books.. So I am going to share with you as I do at all my workshops the authors and the books that inspire and have guided me...
Ferment, Spring, Wild Garlic
Fermented Wild Garlic Pesto Pesto is a traditional Italian sauce that originated from Genoa. The name pesto is derived from the Genoese word “pesta” (to pound or to crush) It basically refers to any ingredients crushed using a pestle and mortar. Typically...
