Archives for posts with tag: British Food

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On the growing popularity of fermenting in Britain, seasonal eating, working with gluts and waste, and a new approach to Piccalilli using a technique learned from making kimchi… Read the rest of this entry »

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 SPROUTING POTATOES, HOMITY PIE, SOURDOUGH PASTRY, EATING LOCAVORE, POTATO DESSERT RECIPES —  IT’S ALL HAPPENING HERE…

I am overwhelmed by potatoes. This is because there are sacks of sprouted organic ones I am getting for free because no one else wants them, neither to buy nor be given, at our local organic vegetable shop /community enterprise.  I feel a personal resolve to rescue them.

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