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
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