This will be amazing or a disaster. No middle ground. Sometimes less is more. Sometimes a little is enough. There definitely is such a thing as too much smoke, when it comes to particular products at least. With baked goods, a couple of hours is usually enough. So we’ll do that this time too. You
You’ve probably seen them before and not given them a second thought- often a scraggly little plant with feathery leaves and yellow petal-less flowers, usually growing from a crack in the driveway or by a path on your daily dog walk route. You know you’ve got the right stuff if you pinch the flower head
Is Making Pineapple Weed Liqueur Worth The Effort? Read Post »
We’re back for Part Two of our seasonal series about the delights of foraging for wild fruit, berries, nuts, and edible flowers. We looked at the offerings that Spring brings last time. June means it is now the turn of Summer. So, what do I look for between June and September? I’ll tell you… Pineapple
So, as we’re a proper company doing everything by the book- we registered with Mid Sussex Council before we launched and at the end of May 2026 we were finally visited by a really helpful and insightful individual from the council’s Environmental Health Department (who even had some amazing suggestions for a few editions of
If Sussex Smokehouse ever grows to a size that enables us to start producing and selling our own smoked meats and charcuterie, this smoked duck prosciutto will be one of the first items for sale. Cured, smoked and aged duck breast one of the simplest charcuterie items to make. You can even make it at
I mean, if you can smoke rapeseed oil, it stands to reason that red sauce would take a lick of smoke, right? I’m going to be completely honest with you before we crack on with this one- I can take or leave tomato ketchup. I’ll gladly have a dab on the edge of a fry
It’s dead simple and pretty blummin’ easy but ppppffffffffffftttttttt is removing the petals from the flowerheads dull (and this is coming from someone who regularly makes confit garlic). Okay, it’s not technically honey, it’s a flavoured sugar syrup, but you’d be surprised if you did a blind taste test. Worth trying at least once. Makes:
Different woods produce different smoke. That smoke tastes different. And that difference ends up in your food. If you’re cold smoking for 12 hours (like we do), the wood choice matters even more. You’re not cooking with heat, you’re flavouring with smoke. The wood is an ingredient. What works with oak may not be pleasant
Does the Type of Wood Really Matter When Smoking? Read Post »
At this time of year, wild garlic is everywhere. It’s smelly, bright green and takes about ten minutes to turn into a delicious pesto that rivals anything with basil in (I’m not a fan of basil, so this version is infinitely preferrable). Makes: about enough for a 300ml jarPrep: 10 minutes, if thatLasts: 2 weeks
Good job this isn’t a scientific endeavour. Two tests in and I’ve used a different wood. Rather than the usual oak and apple blend we use for our standard product range, this time it was recommended to try using whiskey barrel oak. Good job I had a pack lying around, eh?! What We Smoked How
