healthy wholefood recipes
Deep ruby pink and garden-fragrant from a dash of rosewater, these poached quince go with muesli or on toast, in tarts and cakes, or simply on their own. This is slow food, best made on a pottering about kind of day – but pounce while the season lasts.
A heavy, wholesome rye sourdough hot cross bun inspired by the Tassajara school of bread-making. Easy to make, tasty and packed with port-soaked fruit.
A heavy sourdough Easter fruit bun based on a blend of recipes and techniques from the bible of sourdough baking, the Tassajara Bread Book.
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Hi, I'm Sam.
One Small Kitchen is a collection of simple, real food recipes. It's the stuff I cook from my small city kitchen. I try to live consciously and cook the same way. Using whole foods. Mostly plants. Learning from traditional wisdom. And trusting my intuition. Enjoy! x
