My attempt to create a local variety of my favourite cocktail ingredient. This week: what on earth is vermouth anyway?
Author: Rebekah Forty
Biltong (AKA Buttockstrip): DIY vs Buy
Who doesn’t love Biltong ya? Learn how to make your own batch of this South African classic snack. What’s not to love hey?
Ricotta lotta fun: recipe, tips and flagrant misquoting
Talkin’ bout the spongy white mass of coagulated milk protein affectionately known as ricotta: How you can make it at home with a pint of milk, a lemon and a pair of tights.
Hey Pesto! Alternative recipe suggestions
Which pesto is the besto? (Fatbergs and sputum also referenced)
Golden rules for hosting
10 frivolous tips for DIY dinner parties! Make your kitchen a dance floor and your dining room a shrine.
How to smoke your own salmon
Some smokin’ hot tips for salmon, including how to build your own stovetop smoker from common kitchen equipment.
Infuse and enthuse: a guide to homemade liqueurs- part 2
What to chug and what to chuck when it comes to making your own alcoholic infusions.
Festive forage and feast
A spot of festive foraging; crap apples, hot haws and ‘dog’s arse’ fruit.
Wild horseradish recipes
What to do with horseradish root, burying the bodies and the perfect Bloody Mary, gazoacho for grownups
My live local challenge: week 4
Spaghetti, wild spice, and some food for thought at the end of my live local challenge
My live local challenge: week 3
Another seven days of my live local challenge, surviving on food sourced/produced within a 31 mile radius. This week flour, fungi and chestnut butter.
My live local challenge: week 2
Seven days of tasty tarts, citrus substitutes and cheese that I wouldn’t cross the road for.
My live local challenge: week 1
How to survive and thrive on local food; butter making, bread baking and soliciting seasalt from strangers.
Sauerkraut- just say no
This post will unashamedly explain to you why you should never ever ever make sauerkraut.
Useless kitchen utensil awards
The most frivolous award ceremony of 2017.
Pontack sauce (elderberry ketchup) recipe
Instructions for a seven year slow food project: make a sauce tha lasts longer than a fifth of marriages
Bacon is good for me- notes on curing myself
Bacon derives from the word old German word bacho, meaning buttock. Anyone for a buttock, lettuce and tomato?
Wild Plumbrillo- Plum jelly recipe
Making the most of the wild plum harvest and why I won’t be ready for the apocalypse
Hello is this the beer monastery?
How to buy Belgium’s best beer and why to bother.
I can’t believe it’s nut butter- tasting notes on nut spread
A guide to which nuts butter up best and how you can blend them in your own kitchen
Food from Scratch 