156 Flatbreads with Nigella Seeds and Ground Ivy
To make a decent flatbread is fairly easy. To make a great one - takes mastery that comes from experience. Don't be disheartened, then, if the first batch of the flatbreads you attempt to produce turns out to be a total disaster. Eat it anyway!
155 Tomato and Ground Ivy Salsa
My sister's homegrown tomatoes, a bit of olive oil, a bit of onion, salt, pepper and the star of the show, ground ivy - and the perfect summer salad is ready!
154 Rice with Strawberries and Cream
Before strawberries disappear completely this year, here's a recipe for an old-time classic, a dish that many kids in Poland know all too well - and either love or hate.
153 Dandelion and Lemon Jelly
This year marks my first ever dandelion foraging and jelly making, and I tell you what - as labour-intensive as the process of dandelion preserving is, I'm definitely going to do it next year, too!
On Forest and Wild Edibles.
Once we realise that food doesn't come from the supermarket, we discover that we're capable of enriching our diets in edibles hitherto unknown. And with the knowledge of where the food comes from - comes respect for it.
150 Apples with Ginger, Orange and Walnuts
When maple syrup is out of reach, this apple, orange and ginger compote is ready to save your morning pancakes.
First Bite. How we learn to eat.
Do you remember your first bite? Probably not. But the echo of that flavour stayed with you until today. Bee Wilson, in her book “First Bite. How we learn to eat” takes the reader on a journey through the human relationship with food.