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All blog posts
As you can probably guess, in this category you’ll find every single post from The Nourishing Hearthfire, from the very latest recipes and reflections, to my earliest blog posts, all in one simple category, sorted by date.
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Mason Jar Chèvre (easy 1 minute soft cheese)
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An easier way to make soft cheese Chèvre and other soft cheeses are pretty easy to make to begin with, but they usually begins with boiling water and sterilising everything in the boiling water, which adds extra time and hassle to the process. I’ve been getting massive cravings for chèvre, so much that I even looked at soft goats cheese in the shop (before quickly moving away, knowing that I can make better stuff at home) and knew I had…
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Simple Wonderful Lamb Burgers
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These are the perfect burger. They’re juicy and full of flavour yet they hold their shape. Minimally seasoned with garlic and herbs to let the taste of lamb shine through these lamb burgers can be served in a variety of ways; with tzatziki and greek salad, with gyros or kebab toppings, with traditional burger accompaniments like fried eggs, salads, and sauces, or with any vegetable side dish…even Swedish braised red cabbage. Simple Wonderful Lamb Burgers Ingredients 2 cloves garlic, finely…
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We bought a cow.
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For a while I thought it was the wrong decision. I committed to buying this cow assuming that hay prices were the same as the last time I looked. I asked all the questions that I thought I needed to ask, about her personality, udder and teat size, when she’d last calved, and so on. I forgot to ask whether she likes to eat grass. She stands in various places in the paddock, looking around with her big Jersey cow…
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Superkraut (Fermented Salad)
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Why this homemade sauerkraut recipe is so good This kraut is super for a number of reasons: Special superfood ingredient While these vegetables (especially fermented ones) are superfoods in their own right, I like to add iodine-rich sea vegetables to my ferments, to give added nutrition. Fermenting for beginners If you’re new to ferments, or have never successfully fermented before, or aren’t sure why I am recommending the ingredients and techniques that I do, I recommend you read my article…
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7 Secrets to Making Successful Sauerkraut Every Time
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This will help you to make perfect sauerkraut every time.
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Autumn Leaves and Hearth Fires
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The leaves are falling off the trees today. The wind isn’t particularly strong, the day not much different from the last few, it’s just a combination of things that tell the trees it’s time to go to bed. My oldest son climbs up the apple tree to harvest apples, I never see him happier than when he’s harvesting fruit and vegetables, he used to harvest potatoes with me and would jump up and down with excitement whenever one was unearthed.…
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Perfect Pulled Pork
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This pulled pork ecipe is perfect for a number of reasons. Firstly it’s just two ingredients, thrown in the oven and left in there for several hours to slowly cook. Secondly the taste is great (you need to use good pork though). Thirdly, the leftovers reheat well, just bake the amount that you want for one meal on a low heat until it’s heated through. This recipe can even be made with frozen pork without needing to thaw it in…
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On work
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“I once knew an old lady who lived by herself in the Golfen valley of Herefordshire. She was one of the happiest old women I have met. She described to me all the work she and her mother used to do when she was a child: washing on Monday, butter-making on Tuesday, market on Wednesday, and so on. “It all sounds like a lot of hard work,” I said to her. “Yes, but nobody ever told us then,” she said…
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Indian Lamb Stew from Leftover Roast Lamb
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A hearty and nourishing stew, perfect for making use of leftover roast lamb, or any time that you want a simple lamb curry. Indian Lamb Stew Makes 4 to 8 serves. Leftovers reheat well. Ingredients 2-3 tablespoons ghee or tallow1 onion, roughly diced1-2 cloves garlic, finely chopped1-2 tablespoons finely chopped fresh ginger1 tablespoon finely chopped fresh turmeric (or 1/2 teaspoon powdered)2 teaspoons cumin, ground2 teaspoons coriander, ground1/2 teaspoon garam masalaoptional pinch of asafoetida4 to 6 cups (800g to 1200g) roughly…
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How to Make Mayonnaise by Hand
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Mayonnaise is one of those homemade staples that most people end up buying at the shop, but it’s actually really simple to make it at home. Animal fats can be used in mayonnaise, but when it’s refrigerated the consistency will be too solid, so you may need to bring it to room temperature before using. Melted bacon fat is wonderful in mayonnaise, especially for potato salad, but for the best consistency I like to use macadamia oil or sunflower oil.…
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How to Make the Best Bone Broth
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Here are my tips for making the most nutritious and tasty bone broth, plus some thoughts on whether to add salt or vinegar to your broth. How to make bone broth For the best bone broth, you need bones from healthy animals. 1. First roast the bones (if they were not roasted already) Roasting helps to bring out the best flavours in the bones. When I am starting with raw bones, I always roast them in the oven for around…
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