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Home » Instagram » It’s been a while since we’ve had pizza. Absence does make the heart grow fonder…especially when you top the sourdough with ‘Caprino’, a raw goat’s milk cheese bought from a Christmas-light-illuminated stall at the last local market before Christmas. . Happy Christmas to everyone I’ve shared with over IG this year. x
Instagram

It’s been a while since we’ve had pizza. Absence does make the heart grow fonder…especially when you top the sourdough with ‘Caprino’, a raw goat’s milk cheese bought from a Christmas-light-illuminated stall at the last local market before Christmas. . Happy Christmas to everyone I’ve shared with over IG this year. x

December 24, 2020 by Alison Kay

Baking with Ancient Grains

Bring ancient grain baking into your kitchen!
Download my free 30-page guide with five healthy and tasty 100% ancient grains recipes.

Previous PostWe eat heart a lot. I know there are a lot of recipes that involve cutting, scraping, stuffing etc, but I can rarely be bothered with that. I just bung it in the slow cooker. Well, not quite ‘bung’…I dice it, usually combine it with another non-offal meat (here ossobuco), lots of onion, green veg and mushrooms. . I got hold of some juniper berries recently. I put those in the pot too, along with kombu, pepper and salt. . Overnight on low and we’ve got lunch. . Thank you @lavalledelsasso for bringing us such wonderfully raised and tasty meat, offal and eggs this year.
Next PostThis is what a beef tongue looks like after 16 hours in a slow cooker. I have exciting plans for it that involve shredding, adding a sauce and serving it in a scooped out bread. To start, I need to peel the tongue. I’m very distracted, however, by the amazing smell and how much my mouth is watering.
Alison

Hi and welcome to Ancestral Kitchen. I’m Alison – a food writer, teacher, and podcaster. I specialise in bringing the wisdom of ancestral food to modern kitchens in a joyful and practical way.

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