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Salt and the Earth

Salt and the Earth

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Welcome to Salt and the Earth
A newsletter that celebrates seasonal ingredients and the farms they come from. Full of recipes, stories and podcast entries to help you feel more…
 • Hugo Harrison
Herbs are seasonal, too...
How herbs fit into the rhythm of the year, and my favourite picks.
 • Hugo Harrison
Toasted hay cream and roasted strawberries
A simple way to capture midsummer's magic, that you'll make again and again.
 • Hugo Harrison
Anna Higham shares her five go-to cookbooks
Author and Quince Bakery proprietor Anna shares her essential reading list for cooking seasonally
 • Hugo Harrison
The SHRUB guide to (early) summer
The world's best greengrocers share their favourite things to buy, and cook, right now
 • Hugo Harrison
The only pastry recipe I ever use
Sweet or savoury, this recipe is my go-to for all things pastry.
 • Hugo Harrison
My five favourite cookbooks for cooking seasonally
The most dog-eared, food-splattered and well-loved books on my shelves.
 • Hugo Harrison
Roman-style asparagus, goat's curd and herbs
A failsafe method for cooking it for those that like to keep things simple. A little on facts and folklore, too.
 • Hugo Harrison
A simple guide to fermenting vegetables
A recipe for fermented wild garlic and a means of (quite literally) bottling the flavour and feeling of a time and place.
 • Hugo Harrison
Wild garlic panisse
A crispy, salty and simple recipe with wild garlic, plus a few ideas for what to do with it later in the season.
 • Hugo Harrison
Why salad is always best in spring
A recipe for my favourite green salad, and two ways you can make any coming-together of leaves taste wonderful.
 • Hugo Harrison
Magnolia and forced rhubarb meringue
Syrup-soaked magnolia, rhubarb compote, chewy meringue and wild flowers make a very special dessert for springtime.
 • Hugo Harrison
Salt and the Earth
Salt and the Earth
A farm-to-table guide to flavour. Writing and recipes from a small kitchen and garden. Empowering you to feel a deeper connection to your food, every time you cook
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Roll with it
Roll with it
Cissy Difford
Hermann
Hermann
Julius Fiedler

Salt and the Earth

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