Vodka infused by nitrogen cavitation with buckthorn bark. For a cocktail made with damson juice, honey and apple vinegar for a birthday dinner.
Rainbow carrots. The earth is free
One of the best rooms in London. The meat fridge at The Butchery in Bermondsey @naththebutcher
The first Jerusalem Artichokes of the season @franklinsse22
Interesting root vegetable season is upon us
Cured pork sausages drying in a butcher’s shop in Carovigno, Puglia. These were four days into a twenty four day aging.
First sauerkraut/kimchi experiment. Shredded cabbage pickling in salt with aleppo pepper flakes, star anise and roast hay-infused honey. Coming up to three weeks old. Inspired by the arrival of “Wild Fermentation” by Sandor Katz (@sandorkraut)
Dried hawthorn berries. I have six barbary duck breasts curing in a mixture of salt, sugar, pepper, ground hawthorn berries, ground dried borage, roast hay and chipotle chile, to make ham.
Red peppercorns, picked from a tree in the countryside near Brindisi in Puglia, Italy.
The plan is to dry them, and to infuse the aromatic leaves into olive oil.
Sexy pink crabapple core
Orange cauliflowers @franklinsse22
Salsify-looking Dulwich horseradish @franklinsse22
Roasted corn-on-the-cob with 5 day aged raw butter
Whopping great delivery of St John sourdough bread at The Endurance
The makings of a brine. Pasilla chile seeds, chipotle (morita), bay, charred garlic, alderwood smoked salt
The surface of a @mikeknowlden focaccia, from the South dinner @theenduranceldn with David Boycott
And in the red corner, Celtic Promise, which literally smells like wild animals @mootowncheese
Bermondsey Spa, a ridiculously smelly cheese from @mootowncheese, washed in Kernel stout. Not for the weak
Lovage paste, made by juicing lovage and straining through paper. As read about in @fool_magazine
Sea Blite from @foragerltd @theenduranceldn