A Life in the Making

It is only because I have lived here in Scotland for so long that I would call these “scones” because truth be told, in my mind, these are cheese biscuits. Whatever, you call them, the sourdough discard pairs perfectly with the cheese for a hit of savoury umami deliciousness. These are a fab q...

One of the things we are always trying to do is make the things we make easier. I mean, what good is making everything from scratch if it becomes a massive pain in the backside meaning you never want to actually make it?!?!? For the last year or so, I have been trying to perfect a no knead (or m...

Making soap yourself is so easy. I remember being extremely daunted by the idea of the lye the first time I handled it. While it is dangerous if handled incorrectly, the whole process is actually glorifyingly easy, I immediately kicked myself for not starting soap making earlier. The phrase 'c...

I can’t tell you where I originally found this recipe and I wish I could credit that person because, quite frankly, this has been a bit life changing. I hate the taste of store bought veg stocks, but don’t always have time to make up a stock base of my own. A jar of this sits on my counter or i...

This week marked the sacred annual event that happens every time Autumn without fail - our oven stopped working for more than 20 minutes at a stretch - as reliable as the tides and heralding the dark cold nights that lay ahead. Being an old beast of a thing, it is to be expected, even if it isn’...

This week, we started our new Online Course: Everyday Sourdough: Level Two. It’s the inevitable next step from our first course - full of recipes that can be a bit more daunting to tackle on your own, but still great additions to your kitchen. I’ve spent the last few months working on the recipe...