A Life in the Making

Hands down my favourite way to eat lentils. There is just something about the way their earthiness contrasts with the brightness of the coriander and lemon. I use dark green lentils here, but there is no reason you couldn’t use puy or beluga or even brown

With the first of our Sourdough Bakealongs starting next week, I wanted to give everyone who wanted to learn how to make sourdough bread the opportunity - not just those of you who have purchased kits from us. I mean, by all means, do buy a kit if you want to hit the ground running, but it is ve...

To me, nothing says spring like wild garlic. We spend about 6 weeks every year eating it in some form or another - pesto, in salads, on pasta, with nettles, in soup. We eat so much that vampires would keep a wide berth. I have been planting a few bulbs every year in a shady corner of the garden,...

One of our favourite uses for our goat’s milk, other than cheese, is to make goat’s milk soap. Great for people with dry skin, this soap is easy to make and makes a wonderful gift.If you’ve never worked with lye before, in can be scary and we always suggest to use gloves, a face mask and protec...

Okok, they probably aren’t famous, but above any other recipe I have ever been asked for, this one has been requested the most. They are long perfected, years in development brownies that hit that exact spot of sweet and salty and rich and sticky that brownies really should be. They are what we...

A few months ago when out with the dog, Kevin and I were chatting about our upcoming foraging workshops and he mentioned that he had read something about using Rosebay Willowherb as a tea. I'd never heard of it before, but a quick google and a deep dive into some of my older herbology books showe...