I have been playing with peach ferments since we set up The Peach and this particular one is spectacular

A shrub is a delectable combination of fruit, herbs, vinegar and sugar, which forms a concentrate with which you can do many tasty things.

The specific origins of the switchel, a haymaker’s drink, are fuzzy but the drink, itself, is anything but that.

Allium ursinum, also known as wild garlic, wild ramsons, bear garlic, onion stinkers or devil’s posy (depending on the extent of your fondness for allium family herbs) is an abundant and delicious herb.

Jerusalem artichokes are a bit special to me. I love the plants, themselves, with their beautiful yellow flowers and tall gangly stems. And beneath the soil nestle these nutritious vegetables, a bit like hidden treasure.

This cabbage free tomato ferment is adaptable, quick and easy to do.

I have been making fire tonic for my family for years now. I make apple cider vinegar myself and this forms an amazing living solvent, which then extracts constituents from the herbs I soak in it.

This stuff is a little addictive, but in a good way. It is great as a pasta sauce, on pizzas, mixed into a bean stew, a chilli or a bolognaise.

I get loads of tomatoes ripening at the same time in one brief, but glorious glut. Fermenting is a brilliant way of conserving the glut.