“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
Changing 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
Want 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
This 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
I have baked bread and pizza in ceramic, non-stick and glass bakers as well as using casserole dishes and Dutch ovens. Here are my current favourite ways to bake: Emile Henry Loaf Baker This ceramic baker gives the most amazing … Read More
Oatmeal, or porridge, is a wonderful way to start the day. And soaking your oats the night before you cook them can make the breakfast you consume tastier, easier to digest and more nutritious. Soaking oats potentially, depending on how … Read More
If you eat grains and follow an ancestral diet, you’ll probably have heard that we should soak our grains (or flour) in water and an acidic medium before cooking. This process not only softens and hydrates the grain, but it … Read More
Spiced honey cookies have been festive food in cultures throughout the world for centuries. Traditionally, the dough was often laid down to ‘ferment’ for several months before being baked. I started this tradition in my own kitchen many years ago. … Read More
Do you want to get the most you can from your bread, in terms of both taste and health? Do you worry that the pre-ground flour that you are using is losing its nutritional power and potentially going rancid as … Read More
Threshing my home-grown oats.
.
Diving into oats, historically, culturally, nutritionally and culinarily is connecting me to my ancestors in such a beautiful way.
.
See how small (and beautiful) my harvest is?!
.
I haven’t used my oats yet…you know when something is so precious, you just can’t bring yourself to?!!
.
What shall I do with them?!