Bake your own sourdough - but first, learn to care for your own starter.

A sprouty variation on kimchi. This fabulous ferment has the same delectable spiciness of kimchi, but also packs the health-giving punch of the inimitable Brussel sprout. What a perfect mouthful!

Kombucha is a really delicious, complex fermented drink. Complex in terms of the flavours you can create, rather than being complex to make.

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 is a very common recipe, for good reason. It is simple and very moreish. AND it doesn’t involve cabbage.

This is a beast of a soup. It is an entire meal in a bowl. Nothing else required.

By serving sausages in this way, my children also eat onions, garlic, celery (chop it small), leeks, beans and rosemary.

This is a favourite ferment here. There is always a jar of it on the go.

Milk kefir is the most amazing concoction. Seeing the process in action, the smells, the changes in consistency of the milk is really quite thrilling.