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.
What to do with horseradish root, burying the bodies and the perfect Bloody Mary, gazoacho for grownups
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.
Seven days of tasty tarts, citrus substitutes and cheese that I wouldn’t cross the road for.
Instructions for a seven year slow food project: make a sauce tha lasts longer than a fifth of marriages
Making the most of the wild plum harvest and why I won’t be ready for the apocalypse
This is my origin story, a tale of floral dresses, pre-pay day excesses and unlikely culinary successes
When conveniently packaged, long-lasting and reasonably priced products are available on supermarket shelves what is the point of creating them in your own kitchen?