There is usually a time in everyones life, however health conscious we are, and with the best will in the world, where we are presented with a compelling reason to take antibiotics. The decision to do this, can be a hard one, especially for those of us whose health is already compromised. It can be upsetting and disheartening when you have spent time and energy building up a healthy microbiome only to take antibiotics and feel like you are going back to square one. Read More
Kimchi is a traditional Korean dish made from whatever vegetables are in season with the addition of salt and spices and then fermented. It is so popular in Korea that it is eaten with almost every meal and is very much a part of their cultural and national identity.
It took me a while to convince my husband that kimchi was going to be the new and healthy addition to our meals. His meal in particular, because unlike me, he has a passion for chilli jam and Jamaican hot sauce. He was quite skeptical at the thought of something new taking the place of these much loved condiments. He has since become a kimchi convert, which makes me happy, knowing that he is eating something not only extremely tasty but with enormous healing potential to boot.
The once wild and lawless lands of Cudden Point, where smuggling was a way of life, are situated in the most south western tip of Cornwall. Here lie hidden coves tucked into the edges of the sea and protected by the shelter of Mounts Bay. This dark and rich landscape, with its secretive history, combined with the treasured black rice of this post, made me think of all the summer holidays I have spent here with my children. The Forbidden black rice of this porridge echoing the colour of the black slate shoreline. Its an exotic and rare ingredient, like smugglers contraband brought in under cover of darkness from far off countries.
Now that my two elder daughters have left home I still meet in this beautiful and mysterious place, with my friend Cathy, her two children, and my son and niece every summer. We spend our time, making memories, and building on customs and traditions that grow as every summer passes. Even at the height of summer it is a demanding and challenging holiday and not one for sissies. A storm can whip up out of nowhere and tear your tent away and even when the sea looks calm, the strong undercurrents in the sea can snatch you out to sea when least expected. The weather can feel quite extreme and dramatic at times, but when the sun is shining and you watch your children gaining confidence as they jump higher off the rocks at each passing year, it is heaven on earth. Read More
This a very simple and easy sauerkraut to make which doesn’t need any fancy equipment, it can be made in a large kilner type jar and with just a sharp knife and a cutting board. There are also only 3 ingredients, cabbage, salt and dill. Even if you omit the dill it will still be delicious. The addition of dill though gives the finished result a wonderfully clean and fresh taste which I love.
First of all do not be afraid! When I first got interested in the idea of fermenting I was quite nervous, making sauerkraut went against everything that that we are taught about health and safety. The thought of food being left on our kitchen counters for days on end at room temperature was very scary. As long as certain procedures are followed there is nothing to be afraid of. Make sure everything you use is clean. Wash hands, utensils and your jar. Straight out of the dishwasher is good. The salt to cabbage ratio is also important, 3tbs of salt to 5lbs of cabbage. You can halve this amount if you want less. Also the most important thing of all is that your cabbage stays submerged beneath the brine. Use the freshest cabbages, preferably organic. Also remember that preserving vegetables in this way has been practiced for thousands of years. Read More
Nightshades are a family of plants which include tomatoes, white potatoes, aubergine, peppers (all except black pepper), tobacco, goji berries and paprika. They go by the scientific name of solanaceae and includes over 2,800 plants, shrubs and trees. They all share in common alkaloids that are naturally occurring pesticides. These are thought to protect the plants from insects and viruses. It is these compounds which can cause an inflammatory response in the body, especially those who suffer from arthritis, chronic pain or psoriasis. When I first saw the list I couldn’t believe it, my favourite go to meal had always been a baked potato topped with ratatouille and melted cheese, I have often read that you are addicted to your poison, and this was never truer than in my case! Read More
I was shown how to make it by my friend Flos. she also gave me my first batch of kefir grains, but thats another story. I remember Flos making it for her children’s birthday parties, a simple one for the kids and a more grown up one for the adults. I always thought that was so clever, just two bowls and everyone happy. Somehow in my household everyone has always wanted something different and sometimes it feels like I run a mini restaurant. One bowl meals are always a challenge here. Read More
Trill Farm lies nestled in a sheltered valley, surrounded by rolling hills and woodlands just up the road from me in East Devon. It is a 300 acre mixed organic farm which the owner Romy Fraser runs as an education centre and hosts a community of small businesses complementing each other and making use of the amazing resources the land has to offer.
I’ve done a few courses here over the past few years and have always come away feeling both inspired and grateful. When the opportunity came to do a day course on preserves and fermenting with the new chef in residence Chris Onions I leapt at it.
FOOD+DRINK / OAS | FOUR WOMEN – TIFFANY JESSE – FOOD ALCHEMIST