Not much room left on there.

That stipe is wild!

That grass is species dense. Wonderful finds in such verdant green!

100% I implore the use of tamarind as a souring element and I bet it supports the herbs fantastically. If you are happy, I’d love to share this with our Sæson Community.

I adore that breed of cow, they’re amazing, hardy too. The fact that they look like a curly haired mint humbug is next level cool!

Thanks Adrie. Lovely to reconnect, I am now encouraged to make a batch of that chutney once again! I hope you enjoy the mulled cider! Give your dog a smoove from us 🥰

I loved The Ethicurean. I used to supply them with jam. Their cookbook is fabulous. Did you know their latest venture is a forum ‘Saeson’? Find out more on The Ethicurean Life insta page. A great place to chat with like minded people. There’s recipes, monthly videos and foraging guides and more.

Mulled Cider @ethicureanlife.bsky.social

Warm these:

Two litres of medium farmhouse cider (no substitutions!)
100ml Dark Rum
1 tsp: Juniper, Kampot Pepper, Star Anise, Green Cardamom, Anise-seed.
1 stick cinnamon/ cassia
Sugar (preferably apple juice -sweeten to taste)

Repeat until tipsy!

That’s talent!