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?
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.
Which pesto is the besto? (Fatbergs and sputum also referenced)
10 frivolous tips for DIY dinner parties! Make your kitchen a dance floor and your dining room a shrine.
Some smokin’ hot tips for salmon, including how to build your own stovetop smoker from common kitchen equipment.
What to do with horseradish root, burying the bodies and the perfect Bloody Mary, gazoacho for grownups
Spaghetti, wild spice, and some food for thought at the end of my live local challenge
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.
How to survive and thrive on local food; butter making, bread baking and soliciting seasalt from strangers.
Instructions for a seven year slow food project: make a sauce tha lasts longer than a fifth of marriages
Bacon derives from the word old German word bacho, meaning buttock. Anyone for a buttock, lettuce and tomato?
Making the most of the wild plum harvest and why I won’t be ready for the apocalypse
A guide to which nuts butter up best and how you can blend them in your own kitchen
This is my origin story, a tale of floral dresses, pre-pay day excesses and unlikely culinary successes
Maraschino cherries, are they just for the 80s?
Featuring the preserved lemon; how is it made and is it worth making?
Top tips for the culinarily curious. Prepare to sell your soul to Kilner and sacrifice your cupboard space to tupperware.
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?