Practical, beginner-friendly guides with clear methods, UK measurements, and real home testing. Everything here fits into three core pillars: fermentation & preserving, Indian curry, and growing food.
Not sure if your ferment is safe? This premium PDF gives conservative, step-by-step decision rules for judging real fermentation problems — so you know when to continue, correct, or throw it away.
Premium Guides are specialist downloads designed to be used as practical references when you need clarity fast.
Safety-first fermentation and preservation: yoghurt, sauerkraut, kimchi, fermented drinks, pickling, vinegar, jam and more — with clear ratios, simple science, and methods tested at home.
Gut health explained simply – what the microbiome is and why it matters.
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Turn your kitchen preserves into income with straight-talking, step-by-step guidance.
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Easy hot sauces you can make at home — fermented for depth, flavour and balance.
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From mild and sweet to smoky, fermented and extreme heat — methods, safety basics, bold flavour.
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A no-fail beginner’s guide to turning fruit into jars of delicious homemade sweetness.
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Foundations of safe, tasty ferments—equipment, salt ratios, troubleshooting, core recipes.
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Make vinegar from fruit scraps or create infused vinegars bursting with flavour.
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Beginner-friendly UK dry-cured back bacon. Weight-based, safe methods—nitrate-free and Cure #1.
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Crunchy, tangy, safe. Step-by-step methods, brines, vinegar vs. lacto pickles, and tips.
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Kombucha, water kefir, ginger beer, tepache and more — fizz, flavour, friendly microbes.
DetailsTakeaway-style flavour at home with practical techniques: base sauces, spice timing, BIR-style methods, and dependable recipes.
A condensed edition of “Indian Curry - The way the restaurants make it” with no loss of quality.
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Replicate your favourite takeaway: base gravy, spice profiles, timings, and chef tips.
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Real British Indian Restaurant (BIR) style curries at home — simple ingredients, proven method.
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Slow cooker convenience with proper curry house flavour — reliable timings and rich sauces.
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Weeknight-friendly curries with big flavour — clear steps, smart shortcuts, simple ingredients.
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Lower-fat curries with full takeaway flavour — smart techniques to keep it rich and satisfying without heavy oil or cream.
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Authentic blends and pastes — ratios, toasting, storage, and how to use each one.
DetailsGrowing guides focused on what works in real UK gardens — from garlic and chillies to practical tips you can actually use.
Grow better bulbs, cook boldly, and understand the science behind garlic’s punch.
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From seed to sauce: varieties, cultivation, heat/scovilles, flavour, preserving, and recipes.
DetailsUse the search box and pillar filters to find a specific title quickly. On mobile, the pill buttons are easiest.
Gut health explained simply – what the microbiome is and why it matters.
Details
Turn your kitchen preserves into income with straight-talking, step-by-step guidance.
Details
Easy hot sauces you can make at home — fermented for depth, flavour and balance.
Details
From mild and sweet to smoky, fermented and extreme heat — methods, safety basics, bold flavour.
Details
A no-fail beginner’s guide to turning fruit into jars of delicious homemade sweetness.
Details
Foundations of safe, tasty ferments—equipment, salt ratios, troubleshooting, core recipes.
Details
Make vinegar from fruit scraps or create infused vinegars bursting with flavour.
Details
Beginner-friendly UK dry-cured back bacon. Weight-based, safe methods—nitrate-free and Cure #1.
Details
Crunchy, tangy, safe. Step-by-step methods, brines, vinegar vs. lacto pickles, and tips.
Details
Kombucha, water kefir, ginger beer, tepache and more — fizz, flavour, friendly microbes.
Details
A condensed edition of “Indian Curry - The way the restaurants make it” with no loss of quality.
Details
Replicate your favourite takeaway: base gravy, spice profiles, timings, and chef tips.
Details
Real British Indian Restaurant (BIR) style curries at home — simple ingredients, proven method.
Details
Slow cooker convenience with proper curry house flavour — reliable timings and rich sauces.
Details
Weeknight-friendly curries with big flavour — clear steps, smart shortcuts, simple ingredients.
Details
Lower-fat curries with full takeaway flavour — smart techniques to keep it rich and satisfying without heavy oil or cream.
Details
Authentic blends and pastes — ratios, toasting, storage, and how to use each one.
Details
Grow better bulbs, cook boldly, and understand the science behind garlic’s punch.
Details
From seed to sauce: varieties, cultivation, heat/scovilles, flavour, preserving, and recipes.
Details