Quality organic home-grown, home-raised ingredients are the stars here. I like to buy as little as possible and when I do it is either from an organic shop with a mission statement posted on its front-door or directly from a local organic farm. We cook on a clean-burn Italian wood-cooker, using untreated free pallet wood off-cuts as fuel.
Bulk buying potatoes.
This is just the beginning,as the site expands it will have more categories and subsections.
Gluten-free recipes are liberally sprinkled throughout this site and are marked in each section. In general I like to take my inspiration for these from cultures that use gluten-free as a natural choice, rather than try to amend traditional wheat and other grain-based dishes. The notable exceptions are in traditional festive fare, such as Christmas Pudding and Pies, where I have been obliged to come up with alternative ingredients for family parties. These are becoming more in demand year by year as increasing numbers of our family are cutting down on grains.
Just below you will find my most recently posted recipe:
Dish of the Day
Lammas Loaf - Harvest Bread - Wedding Loaf or Wall Hanging
When you make one of these decorative loaves you are taking a deep dive into Celtic History, crossing over into the traditions of a Church's Harvest Home and rising up to the present day of Country Wedding Breakfasts and Farmhouse Kitchen Interiors. The word Lammas comes from the Old English hlaf maesse, meaning loaf mass or loaf feast, it took place on the first day of August, traditionally when the wheat harvest started. Farmers' wives would make bread from the first corn (wheat) cut and bring it into the Church to be blessed and thereafter used in the mass. This festival was adapted from the much earlier Celtic festival of Lughnasadh, which again celebrates the harvest and also the wedding of the Sun to the Earth. The B&W photograph incorporated into the above image is of my family farm, getting in the sheaves in the 1930s.....read more