Recipes
Explore my larder of recipes. Every recipe detailed here has been tested and consumed by me and my family. I don’t recommend anything that we don’t eat ourselves.
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Making kombucha - first forays
Kombucha is a really delicious, complex fermented drink. Complex in terms of the flavours you can create, rather than being complex to make.
Jerusalem artichoke ferment
Jerusalem artichokes are a bit special to me. I love the plants, themselves, with their beautiful yellow flowers and tall gangly stems. And beneath the soil nestle these nutritious vegetables, a bit like hidden treasure.
Dilly garlicky carrotskys
This is a very common recipe, for good reason. It is simple and very moreish. AND it doesn’t involve cabbage.
Jerusalem artichoke and chicken soup
This is a beast of a soup. It is an entire meal in a bowl. Nothing else required.
Sausage, rosemary and beans
By serving sausages in this way, my children also eat onions, garlic, celery (chop it small), leeks, beans and rosemary.
Red cabbage kraut
This is a favourite ferment here. There is always a jar of it on the go.
Making milk kefir - first forays
Milk kefir is the most amazing concoction. Seeing the process in action, the smells, the changes in consistency of the milk is really quite thrilling.
Making water kefir - first forays
Water kefir contains around 10-15 strains of beneficial bacteria and yeasts. For us, it is a healthy and refreshing drink.
Dearbhla Reynold’s tomato salsa
This cabbage free tomato ferment is adaptable, quick and easy to do.