A week in the life of a loaf -how to make the most of your bread day by day (whether you've made or bought it) plus some additional ideas
A week in the life of a loaf
Category: Ingredient information
Ingredients information, provenance, foraging, collection, preserving, history, science, uses, resources and suppliers and more
Chilli salt grissini
An easy recipe for taper-thin, crispy grissini / bread sticks with chilli salt coating
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Flavoured salts – part two
Four incredible salt mixes: Italian with dried tomato puree, French, Umami with dried @marmite (yes really!) and a pretty and unusual English Summer Sweet - all vegetarian. Part 2 of my salt mixes posts
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Flavoured salts – part one
[updated] It's all the food fashion at the moment it seems to have a pot of two of flavoured sea salt, with salt companies clambering over each other to bring them out. Take a look past the hype and you'll see that salt mixes are exceptionally useful in the kitchen and can even be used… Continue reading Flavoured salts – part one
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Homemade ricotta – and ways to enrich, flavour or infuse it
Simple homemade ricotta recipe, plus tips on how to infuse or add flavours to it or enrich it
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Chemical leaveners / raising agents
My findings on chemical leaveners and what's going on inside my cake (or other bake) to make it rise. Is there anything we can do to get the best results using raising agents? Plus make your own baking powder and self raising flour!
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Nasturtium pickles
Make your own nasturtium capers - a recipe for a useful pickle that's almost entirely free!
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Sourdough croutons – and what to do with leftover sourdough
Sourdough croutons with bacon and anchovies - and what to do with leftover sourdough (if you have any!)
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Wild garlic and walnut pesto – and foraging tips
A gorgeous ramson pesto recipe (with walnuts not pine nuts), plus tips on finding ramsons and foraging guidance
