News
-
Rhubarb & Barberry Sauerkraut with a Puy Lentil, Chard & Feta Salad
A simple lentil salad built around June’s seasonal sauerkraut, made with rhubarb, barberries and cardamom. Bright, earthy and gently spiced, this is a seasonal fermented recipe showing one of my favourite ways to use this kraut.
-
How I Think About Ferments (and How I Eat Them)
I’ve been meaning to start writing more about ferments for a while; how I use them, how I think about them, and the simple ways they fit into everyday meals. This is the first post in a new monthly series.
