Blog Two lunches thrown together in seconds… Today was leftover sweet potato dahl and some simple accompaniments (previously I had just boiled peeled sweet potato chunks with red split lentils and mashed them all together once cooked through. Then finished with a...
Blog Following a conversation about scobys’ and fermentation I thought I’d post about this wonderful book by Sharon Flynn of The Fermentary – a real fermenter’s bible with everything you need to know about getting to grips with this ancient art. Apart from...
Blog Who said you need to be a minimalist to have beauty and order in the kitchen? I couldn’t live without my trinkets and kitchen oddities – but they do need a bit of regular ‘herding’ to go from just ‘things’ to ‘things of beauty’. This food photographer’s kitchen...
Blog Simply poached free range chicken with seasonal roots and herbs and home-made flat breads Cover a large chicken with water in a pan for the hob and a few aromatics; roughly sliced carrots, celery, whole garlic cloves, a few herbs; parsley, bay, sage, thyme are...
Blog Keeping on top of your kitchen makes it a happy place to cook and create. The spice drawer has always taken pride of place in the Cook Folk Kitchen – dedicate a drawer or a basket to your spices and invest in little jars that you simply invert and label so you...
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