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?
Super easy to make, much better than shop-bought and has the wow factor of, “yeah, I made my own cheese too”.
I have tried many, many recipes for chili oil - this is it! Fresh habanero chilies, gently heated and steeped in cold-pressed rapeseed oil. Very spicy, very fruity, an excellent condiment!
A gorgeously rich, highly flavoured tomato sauce - super easy to put together and great over pasta, roasted vegetables, whole grains... you name it!
Greek yoghurt, blended with fresh, salty feta cheese & seasoned with crushed garlic, lemon juice, freshly ground black pepper and Dijon mustard. Healthy nom!
A complete guide to the unbridled joy of growing batches of pink oyster mushrooms in your living room. Dangerously good fun!
Containing various different berries, diced fresh pear, lemon zest and a variety of spices, this sauce has a somewhat Christmassy touch, but with such a delicious, complex, layered taste I refuse to banish it to one mere season!
Advice for picking the best elderflowers and a beautiful, delicate fritter recipe to show them off!
No, this isn't a dream! A complete guide to cold-smoking your own halloumi cheese, bringing even more fantastic, meaty flavour to this already delicious cheese.
An innovative way to make a thick, creamy, egg-free 'custard' and use up the woody ends of asparagus! Vegan option available.
How to preserve that glut of wild mushrooms for another delicious day! And how to make a beautiful, rich, dark, flavourful mushroom stock in the process.