Seafood foraging Part I: Lobster
One day, early on in the UK’s version of pandemic lock-down when we were still shocked that we could grow things in our homes amidst
How to Braise Anything
A robust Boeuf bourguignon with the aromas of bacon, mushroom and beef paired with a tannin-rich Cabernet Sauvignon can give any diner a feeling of
Kenny the Dip’s Delightful Kurries
Kenny the Dip taught us how to make curries when we were all in our twenties, unemployed, and bored. Kenny was a Pakistani and had
Seafood Foraging Part V: Mackerel
The mackerel are not an episode in this story detailing encounters with parts of the sea and the surrounding plat life; the mackerel are here
Hodmedod’s gifts
You can find our conversation with Nick Saltmarsh under Interviews. This is just a little sample of the bounty he sent us after our lovely
Sustainable development and food production with Taner Aksel
Taner Aksel is a writer, civil engineer and teacher who started a self-sufficient farm in the highlands practicing permaculture. His research and teaching focuses on