Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Roasted, puréed eggplant, blended with fresh lemon and garlic - smoky, savoury, creamy, tart and garlicky! Yum!
A great recipe that leaves you always primed to make quick, spicy, mulled cider (and ensure you don't burn off the alcohol!).
Lush green pesto, made with fresh mint, garlic and lemon juice. Also including a delicious Roman serving suggestion!
Mildly alcoholic, naturally fermented and very moreish - the forager's 'champagne'.
A fantastic way of using up this abundant plant. Three Cornered Leek is often seen as a weed but this prolific allium can cause quite a stir in the kitchen.
An easy way to creating some seriously strong tasting home cured Guanciale
This is a lovely way to cure beef, and a great salad recipe.
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