Already fermenting and ready to go deeper? Join me and Melanie for an afternoon of hands-on fermenting, with two projects that make the most of British ingredients and winter produce: apples fermented in pumpkin, and British miso made with koji.
With Olia: apples fermented in pumpkin or squash
Winter fruit and vegetables get exciting here. I'll show you how to ferment apples in pumpkin, a delicious and unexpected way to use the best of the season. Once ready, the result is wonderfully versatile. Use it in sweet baking, or cook it down into savoury chutneys.
With Melanie: British miso, uses and misozuke (pickles)
Melanie will guide you through making a British miso using British pulses from Hodmedods and introduce you to koji, the remarkable culture behind miso and so many other ferments. You'll also make misozuke and learn how to use your miso once it's ready, so it doesn't just sit at the back of the fridge.
The workshops at my house are never simply workshops. We'll cook together over a woodfire, then sit down at my long kitchen table to share the food we've made, along with plenty of stories. It's an informal, soulful kind of afternoon, perfect to spend with a partner or colleague, or as a gift to yourself.
What's included
All materials, jars and ingredients are provided, so you just need to turn up. We can accommodate most dietary requirements, so please let us know when you book.
Places are limited, so book early.
Already fermenting and ready to go deeper? Join me and Melanie for an afternoon of hands-on fermenting, with two projects that make the most of British ingredients and winter produce: apples fermented in pumpkin, and British miso made with koji.
With Olia: apples fermented in pumpkin or squash
Winter fruit and vegetables get exciting here. I'll show you how to ferment apples in pumpkin, a delicious and unexpected way to use the best of the season. Once ready, the result is wonderfully versatile. Use it in sweet baking, or cook it down into savoury chutneys.
With Melanie: British miso, uses and misozuke (pickles)
Melanie will guide you through making a British miso using British pulses from Hodmedods and introduce you to koji, the remarkable culture behind miso and so many other ferments. You'll also make misozuke and learn how to use your miso once it's ready, so it doesn't just sit at the back of the fridge.
The workshops at my house are never simply workshops. We'll cook together over a woodfire, then sit down at my long kitchen table to share the food we've made, along with plenty of stories. It's an informal, soulful kind of afternoon, perfect to spend with a partner or colleague, or as a gift to yourself.
What's included
All materials, jars and ingredients are provided, so you just need to turn up. We can accommodate most dietary requirements, so please let us know when you book.
Places are limited, so book early.
