For a homemade fun sparkling non-alcoholic lacto-fermented drink full of goodness! 75g of honey 250ml of Kefir Whey...
Recipes
Most Recent
Wild Garlic Salt
Add a bit of fun to your cooking with some beautiful bright green flavoursome salt made with foraged wild garlic. This...
Oxymel Bitter
This is a recipe borrowed and tweaked from Rachel de Thample, the fermentation expert from River Cottage. It's an old...
Moelleux à la farine de châtaigne (Gluten Free Chestnut Cake)
Amaazing! A Fantastic easy light chestnut cake that everybody will love... 150g of chestnut flour 125g of unrefined...
Most Recent
Wild garlic and walnut pesto
It is the wild garlic season! The best time to pick it is before the flowers come out. Wild garlic is unmissable...
The Fermentation Larder
17 June 2023 - One Day Course at The School of Artisan Food Join Laurence to delve more deeply into the benefits of fermentation. Exploring why we ferment, the economic benefits to our local communities, and the different types of...
New Fermentation course at Welbeck School of Artisan Food
Come and join us on the 21.08.22 for a fantastic fermentation larder course. Loads to make and take home. get all the details and book online...
Host-Microbiota and the Immune system, a microbial perspective
By Laurence Fourdrignier DO, ND Host microbiota interactions are essential for the development of the immune system. Unfortunately, major changes in lifestyles, environments and food quality have led to imbalances and impairment of...
Lectins, the story in more detail
Lectins have 2 roles, an immune role and a food storage role.They are specific carbohydrate binding proteins known for their ability to agglutinate erythrocytes (red blood cells) in vitro. When ingested, they are inflammatory, can cause...
Wild Garlic season!
Fermented wild garlic: Wild garlic loves damp shady woodland areas near rivers. Pick the garlic before the flowers are out to get a maximum of flavour in the leaves. A very large bowl of wild Garlic 2% of the garlic weight in Himalayan...