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
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!
Delicious reward from some hedgerow foraging. A great way of making your Ramsons last!
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