As well as recording two podcasts a month, Alison & Andrea also sit down together once a month to catch up on what's been happening in their own food worlds. These chats are recorded these chats especially for the patrons of the Ancestral Kitchen Podcast.

As the podcasts this month are all about bringing you closer, what better than to share one of these intimate chats with you?! So coming up you've got them both at the kitchen table, tea in hand, sharing, laughing and learning together.

In this episode you'll hear:

• Alison's process for wet-rendering fat including the pros and cons of this method.
• Andrea's take on the the diaries of Nella Last and the food gems she found in her WW1&2 writings.
• A hilarious discussion on the many ways to cook eggs, including Alison's UK-based expertise on soft boiled eggs and soldiers.
• About the book Alison considers the best read on traditional English food.
• Andrea quiz Alison on the technicalities of the English cup of tea!

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Meals at the Ancestral Hearth

Spelt Sourdough Every Day

Alison's course, Rye Sourdough Bread: Mastering The Basics

Alison's Sowans oat fermentation course

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Our podcast is supported by a community of ancestral cooks around the world!

Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.

To read more about becoming a supporter and explore the various levels, click here!

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The Run Down:

0:00 Last foods and new patrons!

11.45 Rendering fat using the wet method.

"If you want a very clear, very pure, very odour-free fat, try it this way"

21:18 Fat storage - room temperature or fridge?

25:00 Nella Last's WW1&2 diaries

"I want to shout loudly to all the mothers and tell them how important they are!"

31:30 Restriction enhancing creativity

"I wish we could bring back the offal recipes"

40:20 Andrea quizzes Alison on the word 'tea' as used in England

48:45 Food in England by Dorothy Hartley

49:30 Cooking eggs - boiling, 'coddling', poaching, scrambling/rumbling, omlettes

"She uses 'rumbled' instead of scrambled. I think I might start using that word!"

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5* reviews on Apple Podcasts, mean the world to us!

Here's how you can leave one:

1. Open the Apple Podcast app
2. Find Ancestral Kitchen Podcast in your library
3. Scroll down to 'ratings and reviews'
4. Click on 'write a review', give us 5*s and then tell us why you love listening in the box below

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Resources:

Dyana @honeyandchameleon

Ximena @thefunctionalforce

Tiffany is here

The Literary Life

Nella Last's diaries

"Sparks of light" quote

BBC Food Chain podcast

History of Food podcast

Podcast episode with Charlie in the van

Food in England

Lexy is here

Hannah is here

Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.

Thank you for listening - we'd love to connect more:

The podcast has a website here!

Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen

The podcast is on Instagram at Ancestral Kitchen Podcast

The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay