Talkin’ bout the spongy white mass of coagulated milk protein affectionately known as ricotta: How you can make it at home with a pint of milk, a lemon and a pair of tights.
Some smokin’ hot tips for salmon, including how to build your own stovetop smoker from common kitchen equipment.
What to chug and what to chuck when it comes to making your own alcoholic infusions.
A spot of festive foraging; crap apples, hot haws and ‘dog’s arse’ fruit.
What to do with horseradish root, burying the bodies and the perfect Bloody Mary, gazoacho for grownups
This post will unashamedly explain to you why you should never ever ever make sauerkraut.
Instructions for a seven year slow food project: make a sauce tha lasts longer than a fifth of marriages
Making the most of the wild plum harvest and why I won’t be ready for the apocalypse
Rhymes with pine and how not to die of botulism
Drink it, bathe in it, dab it on your wrists like a delicate perfume