The Fascinating History of Jannock: The Giant Oat Bread That Defined Authenticity!
Post“Jannock is scarcely ever seen in south east Lancashire now; but it used to be highly esteemed. The common expression “That’s noan jannock” applied to anything which is not what it ought to be, and commemorates the fame of this … Read More
7 Delicious Ways to Use Millet in Your Kitchen!
PostMillet, is a tasty and versatile ancient grain. It’s economical, easy to digest, gluten and lectin free. And it’s simple and quick to cook too! On top of this, it’s an ecological grain; millet is super sustainable, requiring the lowest … Read More
Sourdough Millet Crackers
PostMillet is a wonderful grain to have in your cupboard. It’s quick to cook, gluten and lectin free, easy to digest and tasty. I use it in many ways in my kitchen; here I’m going to show you how I … Read More
14 Tips For Changing Your Food Habits
PostChanging food habits can be daunting. We may have tried before and not achieved what we wanted. We may have very little support. We may have what seems like a mountain to climb. I’ve made a lot of changes in … Read More
My Sourdough Spelt eCookbook!
PostWant to bring sourdough spelt breads, pancakes, pizzas and cakes to life in your kitchen? My new book, Sourdough Spelt Everyday will help you do just that. I’ve been baking with spelt for a decade and LOVE it’s versatility and … Read More
Taking On Too Much?
PostDoing, doing, more crazy doing… Crash…burn. Recognise this one? It’s a cycle that’s dominated my life. I was reminded of it over Christmas, spending two weeks unwell. For most of that time I was unable to get up from the … Read More
Slow Spiced Honey & Oat ‘Fermented’ Cookies – Part 2
PostThis recipe will walk you through a traditional cookie process – transforming a ‘fermented’ honey dough into festive cookies and also guide you through some precious moments of reflection during the often busy weeks of holiday preparation. In order to … Read More
#72 – All About Spelt Sourdough
PostSpelt is a wonderful, economical alternative to wheat. I’ve been baking with it for a decade now and I love its deep, nutty flavour, its flexibility and its digestibility – many people who don’t get on with wheat can enjoy spelt, especially if it’s in a sourdough loaf. Whether you’ve tried spelt or not, this episode will give you everything you need to know to get the most from this grain in your own kitchen.… Read More
Kitchen Table Chats #30 – Cooking During Busy Times/with Babies, ‘Natural’ Sugars, Pig Butchery & Coming Off Instagram
PostThese are the show notes for a podcast episode recorded especially for patrons of my main show (Ancestral Kitchen Podcast). These patrons pay a monthly subscription to be part of the podcast community and in return receive monthly exclusive recordings … Read More