Archive - Salt and the Earth

Toasted hay cream and roasted strawberries

A simple way to capture midsummer's magic, that you'll make again and again.

Jul 11 •

Anna Higham shares her five go-to cookbooks

Author and Quince Bakery proprietor Anna shares her essential reading list for cooking seasonally

Jul 4 •

June 2025

The SHRUB guide to (early) summer

The world's best greengrocers share their favourite things to buy, and cook, right now

Jun 5 •

May 2025

April 2025

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.

Apr 24 •

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.

Apr 17 •

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.

Apr 10 •

Magnolia and forced rhubarb meringue

Syrup-soaked magnolia, rhubarb compote, chewy meringue and wild flowers make a very special dessert for springtime.

Apr 4 •

March 2025

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…

Mar 29 •

Salt and the Earth

A new name for the newsletter, and what to expect...

Mar 27 •

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