Ingredients

A few years ago, I bought Preserved by Nick Sandler and Johnny Acton. It’s a great book and contains details and recipes for a wide variety of preservation techniques – salting, air-drying, pickling, fermenting, smoking – the lot. One of the recipes is for fermented…

I’d guess that most people have a jar of ‘curry powder’ lurking about in the back of their kitchen cupboard somewhere – a good standby for adding a quick bit of spice to a dish, whether that be a quick stove-top curry, some stir-fried noodles…