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?
Very amateur blogger with an keen interest in curing meats.
My work can be found at www.wellhungfood.com
Chestnut Brandy is a fantastic present to give someone during these chilly months. You can get away with using a cheaper brandy here so don’t start reaching for that special bottle of Armagnac.
An Icelandic Christmas speciality, traditionally cured and then smoked in dried sheep dung. The more squeamish/modern amongst you can use wood smoke though!
Chestnuts are super tasty and very easy to forage. Make this Chestnut flour as a brilliant present for gluten free friends.
Seaweed is one of the easiest things to forage and can be hugely rewarding.
Try making this quick seaweed butter to add an instant ocean hit to dishes!
A delicious pate that doesn't involve cooking, blending or sieving.
The perfect showcase for freshly smoked mackerel fillets.
Home smoked mackerel takes no time at all, tastes amazing and can be done without any shop bought equipment.
What are you waiting for?
Building a hot smoker is much easier than making a cold smoker. In fact I would hazard a guess that you probably have all the equipment sitting at home right now.
Potting is a centuries old technique from the north of England originally used to preserve sea food. Use this recipe to preserve your crayfish tails into a jar of buttery goodness!
Glastonbury Festival in the UK is famous for many things, but its floral Elderflower isn't yet one of them. This recipe is hoping to put that to rest with an easy recipe for this deliciously boozy nectar.
Pickling Wet Garlic is one way of enjoying its short season all year round. Great as antipasto, just make sure that everyone else has some to!