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.
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.
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
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
The Om-nom-elette: where it all began
This is my origin story, a tale of floral dresses, pre-pay day excesses and unlikely culinary successes
The cherry on top
Maraschino cherries, are they just for the 80s?
When life gives you lemons…
Featuring the preserved lemon; how is it made and is it worth making?
Golden rules for DIY cookery
Top tips for the culinarily curious. Prepare to sell your soul to Kilner and sacrifice your cupboard space to tupperware.
Food from scratch- the rationale
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?