The Ultimate Seeded Rye & Grain Loaf This is the loaf that took years to get right — and now it’s the one we bake every single week, or every 2 weeks – we only have one slice each for lunch. Dense, dark, and deeply flavoured, it’s built on a rye sourdough base, packed with […]

Caramel Popcorn I made this caramel popcorn last week, using the oven rather than a fry pan made it just so crunchy, but does take a fair commitment in the time invested in regularly turning the sticky corn and cleaning up the mess it leaves in the trays and in the saucepan. It did, however […]

Cucumber pickles These are the pickles I turn to when I want something elegant in a jar — cucumber spears infused with the heady warmth of fennel, the floral hit of juniper, and the tang of a good white wine vinegar brine. Grape leaves aren’t just decorative: the tannins help keep your pickles wonderfully crisp. […]

Homemade Yogurt Making your own homemade yogurt is incredibly satisfying, and you can achieve a wonderfully thick texture with this method. While it uses a warming drawer, you can adapt it for any oven that can maintain a low temperature around 42°C, or use a dedicated yogurt maker if you have one. I usually use […]

QUICK KIMCHI (Sauerkraut Style) Your first kimchi made easy. This is essentially kimchi flavoured sauerkraut, but it is perfect for adding to open sandwiches and as a side for almost anything. It uses fine-sliced napa cabbage with carrots and spring onions, fermented in a simple spice paste. It’s gentler than traditional chunky kimchi and absolutely […]

The “25-Minute Master Mix”: Reimagining the Jennifer Aniston Salad for Gut Health ​We’ve all heard of the “Jennifer Aniston Salad”—that viral, protein-packed bowl that supposedly fueled the cast of Friends for a decade. But what if we could take that concept and supercharge it for the modern science of microbiome health? ​The secret isn’t just […]

Mung Bean Sprout Master Guide & Weekly Recipes ​The Sprouting Method ​The Prep & Soak (Day 1): Rinse 1/2 cup of dry mung beans. Submerge in cool water for 8–12 hours until skins just start to crack. If you’re inclined rinse them a few times during the day. The Setup (Day 2): Drain and spread […]

  Homemade Everything Bagel Seasoning: Your New Pantry Staple ​Making this classic American seasoning at home is incredibly simple, economical, and lets you customise the ratios to your exact liking. Once you realise how easy it is, you’ll be sprinkling it on everything from bagels to avocado toast to roasted veggies! ​🥣 The Classic Everything […]

This is great to have as a basic spread substitute for butter, and as it is fermented with kefir it does last a bit longer than the ones bought from the shops. It has the added advantage of having some great probiotics and K3 from the kefir to complement the calcium from the dairy products. […]

  This is a good way to deal with tough beetroot that has been left in the ground for too long. It is steamed for a while to tenderise and then munched up in the food processor. Goes really well with the ham at Christmas. BEETROOT RELISH Ingredients 500g beetroot, roasted/steamed/boiled until tender – instructions […]

This is such an easy recipe if you have the pre-cooked pumpkin, which I often have. My latest method of cooking pumpkin is to wash the pumpkin well, poke a few holes in it and pop it in the oven at 180°C for an hour and then turn off the oven and allow it to […]

I have been looking for a simple focaccia recipe that uses sourdough, so it makes it pretty healthy. Everything I was finding involved kneading or stretch and folds and lots of intervention. I am in this for the outcome, not the process, so something with minimal effort but a pretty good outcome is my aim. […]

This loaf inspired me to get back into baking sourdough. I wanted something that was minimum fuss, no stretching and folding or kneading. I was just interested in having something super healthy to have a slice of for breakfast when I didn’t feel like eating a breakfast biscuit, a keto waffle, a chia bowl or […]

I restarted my derelict vegetable garden and the first things I planted were French Breakfast radishes, beetroot and garlic. The garlic wouldn’t be ready for 6 months, the beetroot for 2 months but the radish would be ready in weeks. And it was, and prolific. So first batch I pickled, then cam the second batch […]

This is for me. I always buy zucchini but when I am doing meal prep in advance, having something as a slice to use as a vegetarian main to go with salads for lunch is really handy. ZUCCHINI SLICE – KETO Ingredients 1 tbs extra virgin olive oil 2 long green shallots or 6 clumps […]

This is a Mexican cake. It is a simple cake mix and has a mixture of 3 milks poured over it after cooking and cooling to room temperature. It is quick to make, easily feeds quite a few people and looks great. TRES LECHES CAKE Ingredients Dry ingredients for cake 200g plain flour 10g baking […]

I am not a breakfast cereal person, I hate the texture. These biscuits give me my fibre, are quick to make and have ingredients that I have in the house. They are so worth doing. I also like to make them about one meal, for me, in size, so the 16 to 18 biscuits to […]

This is a high protein, reasonably healthy, sweet, meal substitute for when you really need a treat and you need to keep up the proteins. It is much more eggy than traditional recipes and is not very large or as thick as a traditional Clafoutis but it still tastes good and there are few carbs. […]

This is another of those middle Eastern recipes that I go to for something healthy, quick and flavourful. With a few walnuts and a jar of roasted capsicum it can come together quickly, but it does make a lot of washing up – food processor, fry pan, breadboard and whatever is use to weigh everything. […]

This is such a good salad to make and keep in the fridge. It goes with any protein to make an easy, healthy lunch. It’s got lentils in the recipe but it would be also good with chick peas. Put a dollop of Greek yoghurt and some pomegranate on the top and just eat a bowl. […]

I was looking for a bright and tangy pickled cabbage and carrot salad as an alternative to my normal coleslaw made with a mayonnaise based dressing. Cabbage salad is a staple in our house, always available to add to any protein for a quick, healthy vegetable side. So I asked an AI for an alternative […]

This is such an easy and impressive dessert to make. Although it is so easy to make, cook and serve you need time. All the ingredients need to be at room temperature and the cake needs to be cooled to room temperature after cooking and then set in the fridge for at least 4 hours. […]

The Queen of the Macaron, Nicole, gave me her recipe. It is her thing and they always look amazing. I figure it can be my thing too, if I practise often enough. Macaron making, especially the Italian meringue method, is about following instructions, weighing not measuring, timing and temperature, exactly. It’s a science. If you […]

This is such a simple, quick, super easy, cheap recipe that I had to write it down for future reference and emergency visitors. I came across it on TikTok and then I read the comments. Apparently adding eggs to a cake mix is not unusual, apparently any flavour cake mix will do. Further research showed […]