Millet, 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
Millet 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
It doesn’t have to be hard to get your daily dose of the amazing nutritional food that is bone broth! Check out my article My 5 Favourite Ways To Use Bone Broth and then cook up the simple, warming and … Read More
Oatcakes were the one of the staple foods of the Scottish, Welsh, Irish and nothern English populations long before the advent of the more modern grain, wheat. The ‘cake’ in their name may make our modern minds think that they … Read More
These are the most amazing treat I’ve ever come up with. You’ll love them, I promise! If you want to make your own bean-to-bar chocolate to cover them in, check out my course here
These oatcakes have been a staple way to start the day in the north of England for centuries and are traditionally made thin and pliable, like pancakes, and then stuffed with breakfast foods such as eggs, bacon and sausages. When … Read More
Want a delicious, creative way to use fermented oats? This is tasty, easy and it keeps really well in the fridge or freezer. Eat slices hot and fresh, cut a chunk off from the leftovers as a quick snack, and … Read More
Thank you to Meredith Leigh for posting this on her Instagram and lighting my ancestral experimentation fire! Crunchy pig skin is a marvel. A product that looks like waste, transformed into a light, crispy, crunchy joy of a snack. I … Read More
