Saturday Sourdough
A new book by Vanessa Kimbell inspires a re-assessment of sourdough bread by Paul Myerscough.
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food
Sprout some beans in this season of growth!
Paul Myerscough says there is another way to prepare those dried beans. If they are fresh they can functions as seeds. Sprout them to create a much more nutritious food than the usual Dal or bean casserole.
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Nettle Season Once More – Nettle Bread revisited!
In spring time breadmaking can take on a seasonal note by using common nettles as an ingredient. Here’s how Paul Myerscough went about it!
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Bread on my sleeve
The real bread campaign is a champion of the small baker and advocates against false claims from big bread manufactures who produce faux sourdough says Paul Myerscough.
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‘Tis the season of the Nettle! Time for Nettle Bread
Baking bread can follow the seasons too! Here we show how to incorporate nutrient-rich nettle into this bread for the new Spring season.
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Venison ( Elg or Elk )– a fine slow cook
A block of frozen ‘elg’ arrives in Paul Myerscough’s kitchen. How to prepare this unexpected treat? Tips and insights here.
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A Busy Night at the Compost Heap
A visit to a local organic farm last winter taught me that you can compost woodchip. According to Ian Tollhurst you just spread it on the ground and turn it every 3-6 months and within two years you have compost which is good enough for potting out seeds. Thinning the trees to allow more light
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Copenhagen: The Noma legacy – Radio vs Bror?
Paul Myerscough samples some of the new style restaurants in Copenhagen.
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John Dory
John Dory is a rare treat. These two being rather small were available for not too much money in our local supermarket. Here is a simple way to prepare them. With a tasty result.
A ‘Lemen Year’ visit to Norefjell
Paul Myerscough returns to Norefjell in Norway and identifies 5 sorts of berry to pick and encounters lemmings.
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