Lacto peaches, plums, and nectarines are tart, sweet, and fragrant.
Their skins are deeply sour, and can be removed and dehydrated post fermentation, and enjoyed as a seasoning that complements creamy flavours and seafood. The flesh infuses with a subtle ginger and smoky aroma that promotes their pairing in both savoury and sweet uses. Smoked salt complements the fruit well, but normal sea salt can be used instead. You can make these ferments without any additional ingredients besides salt, but I wanted to use them as an example of a simple simultaneous fermentation and infusion, which is why I used ginger, too. For detailed instructions, follow the recipe for lacto tomatoes (see 68).
FERMENTER'S NOTE: Reserve the brine, as this is a delicious, sour, salty juice that's been transformed into a wonderful marinade similar to the Japanese ume su, a tangy, salty vinegar-like product made from plums. In small amounts, this brine can transform even dull black coffee into something elegant, smooth, and fruity.
INGREDIENTS
Equipment:
- 1.5-litre glass jar or crock
- glass or ceramic weight
- airlock or elastic band (optional) OR vacuum bag
Ingredients:
- 1kg plums, peaches, or nectarines
- 21g smokd sea salt (2%)
- 10g ginger root, halved
METHOD
-
For the best results, use ripe but not overly soft fruit. Halve the fruit and remove the stones. Add to the jar and mix in the smoked salt. Add the ginger and apply the weight. Alternatively, use a vacuum bag (see p72).
-
Add an airlock and close the lid securely, making sure it's airtight or use an elastic band around the clip (see p67). Alternatively, you will need to burp it daily (see p67).
-
By day 5-7, the fruit will be pleasantly sour and fragrant. If you want to preserve more texture, catch them at this stage. If you want a fruity, cidery flavour, age for 3-4 days more, but note that the flesh will start to break down.
-
Once fermented, they can be dehydrated and stored at room temperature in an airtight jar. To do so, remove the skin and dry the flesh separately at 60°C (140°F) for 10 hours. Or they will last 4 months in a fridge in an airtight container (packed in their brine).
This is a type of water kimchi, made with thin slices of vegetables, and it most closely resembles the kind of lacto fermentation featured in this book.
Wondering what to put in a compost bin? Check out this advice from The Self-Sufficiency Garden for nutrient-rich compost.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
One of my guilty go-to takeaways, perfect with a homemade flatbread and a yogurt dip. It’s so moreish and a lot cheaper than ordering in.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
‘Fish doesn’t have to be boring—my mother taught me that. Samkeh harra translates to “spicy fish,” though it’s more about a gentle kick than true heat. It’s a perfect balance of creamy, nutty tahini and the crunch of golden, roasted nuts. Oh, I do love nuts! I usually overload my plate so you almost can’t see the fish anymore, but that’s me. The nuts bring a deep, toasty richness that elevates the dish into something truly irresistible.’
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.
Think of this as exactly what Nando’s wishes it was: vibrant spicy chicken with crispy skin served with crunchy fries and a spicy dipping sauce. Piri piri chillies aren’t widely available in Australia, unless you grow them yourself, but bird’s-eye chillies are easy to find and they do the trick.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
Not quite a red curry, not quite a satay, this dish is the best of both worlds, inspired by Thai flavours and it is divine. It’s a throw-and-go recipe and I know we all love those at BOL. Perfect served with creamy coconut rice, some sliced red chilli and flatbreads.
Camellia Punjabi's recipe for the classic North Indian dish of stir-fried peppers with paneer is flavoured with a medley of spices and aromatics and makes for a brilliant vegetarian dish.
