What else can we do with all this excess sourdough culture? A no-waste, super comforting dessert inspired by the deep South of Italy.

Our new favourite bread! We learned how to make these amazing little dried bagels from the legendary Felice in Southern Italy. Straight from the pages of The Village, 2018.

One of the simplest and most rewarding preserves for this summer including a video and our top capsicum growing tips! Another delicious recipe from The Village, 2018.

This gelato is easy, creamy, full of dark chocolate flavours and great for the whole village! + A Vitamix giveaway to celebrate our new book release #TheVillage!

A “rustic” Mozzarella - imperfect and approachable. Great for roast vegetable salads, pizza, pastas and everything in between!

A wholegrain scone, soured using kombucha— a spin on the classic! Make to share, serve fresh and hot!

Bright, light, zucchini soup. A healthy meal and a fantastic way to use up all those excess zucchinis!

This is a kitchen staple. Our favourite combination almond & pumpkin seed combination, but use what you have got! Plus a few ideas on what to do with the leftover pulp. 

A garden pie, using up the gardens abundance of chard and potatoes! Great vegetarian mid-week meal and great for lunch the next day.

Very possibly the easiest cake ever. No-bake, creamy and classic orange and chocolate flavours. Perfect for everyone (vegan, gluten-free and dairy free) and hot summer days! Top it with pistachios, melted chocolate, berries and salt flakes to take it to the next level.

A delicious, puffy, all-the-things-in-the-fridge egg pie, great hot or cold, serves many. Make it a boxing day routine. 

A classic, delicious and easy pickle. 
We have spent a few years perfecting these, they have made their way around our village, now it's time for them to make their way around yours.

All the bright spring green things: Aparagus, broccolini, mint, snow peas, shoots, with feta and flowers. 

Fluffy vegetable fritters! Gluten-free, vegetarian and great for picnics. 

Chocolate coated wholegrain spelt and oat biscuits, that are the best for dunking. 

A dish to be shared. Yellow split pea dip, with avocado, spring onion and pine nuts. So good served with good sourdough bread and a glass of wine. 

Our best pizza combination yet, full of cauliflower, fennel, ricotta, capers and anchovies. Plus stories from Italy. 

A super simple “one pot wonder” kind of minestrone inspired by our time in Sardinia. It's super easy, full of seasonal winter ingredients, grounded, nurturing and nutrient dense.

Our "Shake and Bake" - it's that easy. It's all of the wholesome breakfast things, rolled into one: fruit, nuts, whole-grains, good fats and spices. A great breakfast or snack.

A salad with all of the Autumn vegetables! Full of sweet, toasty, nutty and honey flavours. Filling as a meal, and super wholesome.

Our best fig-jam combination yet. A low sugar jam, with warming spices and a little bit of orange to balance it all out!

This is a dish to be shared, using new season pumpkins + the last zucchinis and squash of the season. It is perfectly warming as we come into the colder months, and is sweet, umami and savory! 

A moist, heathy, easy to make cake. Gluten-free, dairy-free and refined-sugar free.

A delicious mid-week curry inspired by our time on the road. A little spicy, a little tangy and full of turmeric and vegetables.

Everyone cookies: Super simple pumpkin, cacao & almond cookies for everyone. Vegan, refined-sugar-free, gluten-free, dairy-free, grain-free.

Mustard, honey and carrots were just born to be together. Throw in cauliflower and lentils and you’ve got an incredible dish that's sharp with lemon, and packs a mustard punch. 

Everyone knows about wild rabbits, but for some reason their elusive cousin, the hare, is seldom talked about. This wild hare ragù is the ultimate stewing dish. A celebration of the humble hare - rich in flavour and just a little piquant.

Slightly chewy, lightly spiced crackers. Perfect for a quick snack or for share plates – and a great way to use leftover porridge to minimise food waste! It turns out that having crackers makes everything easy and delicious.

A sneak peek inside the covers of our first book, Grown & Gathered - Traditional living made modern, to be released on September 27 through Plum Publishing!

Sometimes things can seem pretty dark and grey in winter. This super simple, light and refreshing salad has been exactly what we've needed. Even winter can be delicious.

Super moist, simple, wholegrain breakfast muffins - rhubarb, orange and rosemary. With a super quick (no fuss) souring process to activate the grains! 

Gluten-free beetroot crepes, with zucchini, corn and fresh basil. This dish is earthy from the beetroot, and bright from the summer vegetables and fresh herbs. A quick summer meal! 

We want to give away a few Christmas presents to our mailing list, to say thank you to our readers and followers - for being awesome!

We want to enable and empower you to successfully grow strong seedlings for high yields. Wherever you are in the world this is for you.

What is spring without broad beans? A delicious broad bean smash, the perfectly set egg, topped with fresh herbs and edible flowers. An easy and special breakfast. + a few broad bean picking tips.

We share our guide to successful germination, every time. Having trouble germinating seedlings is like eating chocolate while no one is looking, everyone does it, but no one wants to admit it. 

Blade-smith Lloyd Franklin makes knives from waste. We traded him a seasonal chart for skills on how to sharpen knives the right way. D.I.Y knife sharpening guide inside. 

This is a hardy, delicious and decadent salad. It uses our stored potatoes (harvested last Autumn), brussels sprouts and the very underrated but delicious brussels sprout tops. We are all about the brussels sprouts right now.

You will see in lots of our recipes that we use edible weeds. Here’s a quick guide to identifying some of our favourites and how they can be eaten. It's fun to find these guys in the wild or while you're weeding! 

Preparing grains the traditional way - we freshly roll and ferment rice and oats, to make a warming winter porridge, topped with preserved fruit from summer. 

These are the ultimate pickles. When winter arrives and you have no more fresh cucumbers, you’ll be glad you did this.

“Shit I have visitors coming over and I have nothing to feed them!” We have you covered. This is one staple you should never be without.

Vegan, vegetarian, gluten-free, dairy-free. This one has it all. A a warming and delicious miso ramen recipe to use freshly harvested kelp. 

If you’re somewhere where persimmons are in season, this is how to celebrate them. Forget their bizarre texture - here's a way to fully embrace this king of the Winter fruits.

Butter is so good and it's something super easy to make - and we show you how, with a step by step guide + a little film. So get yourself some cream and get amongst it.

There is something deeply satisfying about climbing the silent hills in search of something you know will nourish you.

We show you how to make yoghurt. For real. Even if you only make yoghurt once, it's an empowering thing to know how to make. 

We do so many things: farming, real food, preserving, trade, seasonal eating, sustainability - here's your chance to tell us what you want more (and less) of! 

Feed more than 8 mouths with just one bird and one very traditional recipe. A look at the respectful use of animals in a modern diet.

Breakfast can be so repetitive. But move with the seasons - weeds and all - and it will rightfully reclaim its position of 'The Most Important Meal Of The Day".

The transition from canned beans to cooking your own can be a bit daunting -  and if beans aren't prepared right, they just don't taste that amazing and are hard to digest. Here is a step-by-step guide, to help you along your way. 

A winter necessity. Chai made from scratch, with all of it's essential elements.There are a lot of chai recipes out there. But not like this one. Researched with much joy in the back alleys and shady corners of India we bring you the tricks to a truly authentic brew. 

A tradition italian celebration of summer. Good bread and simple summer produce has been keeping us full and nourished for millennia. Celebrate it. 

Natural wine is made with minimal chemical and technological intervention in growing grapes and making them into wine.  We decided to try our hand at making natural wine. This is iteration #1: white wine. 

Like your nonna makes. Vegetable stuffed eggplant, with autumn vegetables from the garden and hand-made feta using raw milk from the cow.  

This recipe is following on from the last post "Stock, Broth, Elixir". It's a "sweet" salad full of fermented whole grains, figs and veggies - and pork that was on route to the butchers bin. 

A guide to making meat stocks, from waste-bones. We think of stock as the base of a lot of meals, and at times it's a "medicine" for us. Add anything to it and you have a really tasty, quick and easy meal. 

Good ingredients = good food. And this is the perfect example of that. An everyday meal. A really simple sauce, for rice, pasta or on toast, using summer abundance!