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HUGH'S KEFIR TIPS
- Kefir grains can be bought from some whole food shops or you can order
them live online, even better is if you know someone who makes their own kefir, ask them to give you some of their grains
- 1 tbsp kefir grains will ferment 500ml or 1 pint fresh milk. I like to use whole,
unhomogenised, organic milk, but any dairy milk will do.
- I don’t use metal implements to measure kefir grains, or metal containers to ferment kefir. It
can damage them.
- Ferment your kefir, with the grains in, at cool room temperature, in a jar that is covered but
not sealed. The longer you leave it, the more sharp and tangy it will become. Two or three
days is about right for me, but you can leave it fermenting for up to a week. Stir with a
wooden spoon before tasting and judging whether it’s ready or not.
- When the kefir tastes right to you, strain it through a plastic sieve into a bowl. Use the
strained kefir straight away or transfer it to a clean (clearly labelled!!!) bottle and store it in
the fridge for a few days.
- Put the kefir grains back into the fermenting jar (no need to wash it out yet), and add more
fresh milk to ferment more kefir. After every three ferments or so, rinse the grains
thoroughly in a sieve with cold water to rejuvenate them, then put them into a clean jar with
more fresh milk to get to work again!
- If you want to take a break from making kefir, you can store the grains, with just enough
liquid kefir to cover them, in the fridge for up to two weeks. After that, strain them, rinse
them, and feed them with a little bit of fresh milk to keep them healthy and vibrant. Put
them back in the fridge until you’re ready to use them again.
Happy Fermenting!
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click ...more under the video or:
Hugh's Roasted Roots:
Serves 6
3 medium carrots
3 medium parsnips
1 smallish swede
3-4 medium red onions
Extra virgin olive oil
Cold-pressed hempseed oil (or cold-pressed rapeseed)
400-500g Brussels sprouts
A bunch of purple sprouting broccoli (or 1 head of calabrese broccoli)
Half a hispi cabbage (or half a cauliflower)
1 head of garlic
1 unwaxed orange
A few bay leaves
A few sprigs of rosemary
Chive tips, to serve (optional)
Sea salt and freshly ground black pepper
Preheat the oven to 190C/fan 170C/ gas 5.
Peel and trim the carrots, parsnips and swede and cut into angled pieces. Quarter or halve
the onions lengthwise and peel off the skins. Put these four veg in your largest roasting tray, season with salt and pepper and trickle with both oils. Toss together and put in the oven for
30 minutes until starting to caramelise.
Meanwhile, trim the sprouts, trim the ends off the PSB stems and chop the PSB into largeish
pieces (including the lovely leaves) and slice the cabbage half into slim wedges, leaving it
attached at the stem end. Break the garlic into individual cloves but don’t peel them. Cut
the orange into chunky pieces.
After 30 minutes, add the brassicas, along with the garlic, herbs and orange chunks, to the
roasting tin. Season a little more, toss together again and return to the oven for 20-30
minutes, or until beautifully caramelised. Serve, with hummus and dukkah, sprinkled with
chive tips if you have them.
Double Plant Hummus
Serves 6
1 x 400g tin chickpeas, drained but tin water reserved
1 x 400g tin carlin peas, drained (or any other pulse, such as white beans)
2 generous tsp tahini
2 generous tsp crunchy almond butter (or use cashew or peanut butter)
A scrap of garlic (1⁄4-1/2 clove)
Finely grated zest of 1 unwaxed lemon and half its juice (more if you need it)
Finely grated zest of 1 unwaxed orange and half its juice (more if you need it)
Extra virgin olive oil and/or cold-pressed hemp oil (or another cold pressed oil, such as
rapeseed)
Sea salt and freshly ground black pepper
Put the drained chickpeas and carlin peas into a large bowl and start mashing and bashing
them with a potato masher. Add the tahini and almond butter and continue to mash.
Mash the garlic with a pinch of coarse salt and stir this in. Add the grated citrus zests and the
citrus juices. Add a few splashes of chickpea water and mash again.
Now add a good dash of the oil/s to soften and enrich the hummus. When the texture is right for you, check the seasoning and add more salt or pepper if needed before serving.
Nutty Dukkah
6 plants
Makes 10–12 generous sprinkles
30g whole, skin-on hazelnuts
30g pumpkin seeds
30g sunflower seeds
2 tsp coriander seeds
1 tsp fennel seeds
2 tsp cumin seeds
Sea salt and freshly ground black pepper
Put the hazelnuts in a dry frying pan over a medium heat and toast for a minute, tossing
now and then, then add the pumpkin seeds and toast til the seeds just start to pop, again,
tossing the pan a few times.
Add the sunflower seeds and the coriander, fennel and cumin seeds and toast and toss until the spice seeds are crackling (this won’t be very long), then immediately tip into a bowl to stop the cooking.
Transfer in small batches to a pestle and mortar and grind to a rough, crumbly consistency,
adding salt and pepper as you go.
Sprinkle over the roast veg and hummus, and store any leftover in an airtight container for a
week or so.
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