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I’ve never intentionally pulled out the full root, I try to cut it off low at the bottom and never take too much. I’ve actually covered a video to recommend this too. This was done about 4-5 yrs ago and forage much more sustainably now. Good idea to try to plant some tho, might have to try

I’m sure you don’t need olive oil for this, although you can add when serving or I tend to seal the top sometimes. I’ve actually covered another fermented chilli recipe in more detail, if this helps… Fermenting Chillies | The Best Chilli Sauce EVER th-cam.com/video/bu8VUm1hcwQ/w-d-xo.html

Thanks for the feedback. It wasn’t too expensive, considering. Saves cluttering up floor space

That’s a great idea! 💡 Maybe slice in half, then cut a ring in the top half, then put the drizzle in. That would make awesome presentation

Awww thanks Sloba, hope you’re well my lovely. James x

Hi, the video I published before this shows the full video of the Ottolenghi product range from Waitrose, here it is… New Ottolenghi Range & Celebrating 25yrs of Ottolenghi | + Exclusive Waitrose Recipe th-cam.com/video/V6ImO5TWftk/w-d-xo.html

Thank you. I see you can get it from your grocery store. Unfortunately it’s not available in the US.

@@glassgirlh.4686 Ottolenghi has a UK based website and I’m sure you can get a delivery to US. You can also make this chilli blend yourself

Oh dear, what have I done and said now?!! Not exactly a proper sterilisation process but an attempt. Always scared it will shatter, so don’t use absolutely boiled water. James

It’s an absolute pleasure, it was a great insight into Master Chef! We all know who your favourite celebrity chef is, I did mention him 😜

Thanks Ms Renee! Hope you enjoyed seeing the recipe part, I know it’s a long video. Also hope you like my new Puppy 🐶

I thought you would like this Ritana. I’ve got loads of dates in, is there anything you can suggest?

Carrots contain very little water, so this is a difficult one! I’ve covered pickled and lactose fermented carrots but not even thought about this. What is the purpose for this? You could create a dehydrated carrot powder. I’ve covered a plum skin powder🥕

@@HappyHungryHibby I want them as decoration for my food or low carb snack. Been doing them using air fryer but thought is maybe better idea to try dehydrating function, since the cooker have that and I never tried it 😊

Actually, I’ve covered a dehydrated beetroot crisp, so check that out and follow the guidelines based on this, as this is low water content too

Thanks for the feedback

Thanks Gary! Yeah, especially as it’s Whole Food Plant Based. Not many books that are compatible, as it’s really difficult to do oil free

Thanks Magda, hope you get to try it! I’ve covered quite a few Dishoom recipes now & created a playlist for these. Hope this inspires you. James 😊 Dishoom Cookbook & Recipes th-cam.com/play/PLXObAaEdpysWG0QJdw0OlAj9lY7zSiHID.html

@@HappyHungryHibby you are very good, the potatoes were amazing, exactly as in Dishoom. I’m definitely going to check out the other recipes. Thanks!

Awww thanks Magda! Always lovely to get feedback like this, thank you x

Hey Jen. I actually use jars from Lakeland now, which I’ve demonstrated in other videos. 🫙I think it’s the ‘Water Kefir’ one! ☝️ It does also depend on what you do. If you’re salting, you can generally use these normal jars and burp daily or every few days. Hope this helps. James

Just realised that I responded using my cocktail channel account 🤨😂

😬

Thanks, hope you enjoyed meeting our new puppy?

Thanks Dennis, hope you are well. Hope you like our new puppy… Harvey 😜

Harvey is an angel!

Thanks Gary, do like a good walk and forage, definitely the Derbyshire side in me! Food for free 😜

It’s right up your street Ashley, you would no doubt like this course

Thanks Joanna. This is a great and genuine company. Still got my kombucha kit which I’ve not started yet but doing continuous batch of water kefir, which is super easy

Thanks Gary, quite a long video but thought it was worth publishing. Will be covering my own foraging insight soon 😜

@@HappyHungryHibby yes I'd love to now see you in your local fields and hedges finding treats based on what you learned.

Yes, don’t mind a spot of foraging, it’s definitely a Derbyshire thing!

Isn’t he just a cutie?? Harvey is not bad either 😜😂🤣

@@HappyHungryHibby haha the garlic is definitely a beaut too 😜

Of course, let’s not forget what we’re here for!!! 😋🍽️

Thanks for dropping by, hope you enjoyed the content

Awww thanks Ashley! I never thought of covering other function purposes for Vinegar. Such an underrated ingredient. Thanks for dropping by, really appreciated. James 😊🙏

Thanks for dropping by Kristin. I’m a big fan of shrubs, usually with raw apple cider vinegar. I’ve actually got some kombucha kit which I’m looking forward to covering soon 😜

Hey, thanks for your feedback, really appreciate your honesty. I also struggled with the charring and guides, which is why I created my channel. It’s funny you mention this, as I’ve just marinated some feta in a Japanese style marinade. This recipe is really versatile. My favourite Ottolenghi book is actually ’Simple’, for that exact reason! Do you have that book? I’ve covered over 60+ Ottolenghi recipes now… Ottolenghi Cookbook Recipes th-cam.com/play/PLXObAaEdpysVvRz5XpUnN8xX0zuJ8woQr.html

@@HappyHungryHibby Thanks for responding. I'm probably too rigid in needing for accuracy in recopies when I attempt them the first time. But a few of the other recipes in this book have left me confuse din the descriptions. But at the same time I also love the end results for the ones that work. I'll go by your videos then. Thanks again.

Haha We are used to plenty of that here in the UK 🇬🇧 I need to to some more videos of pizza’s and using my oven, thanks for reminding me 😊🙏

Always here to entertain you Ashley 😜

Yeah, I’m forever experimenting and there are a lot of innovative types done here in the UK. I do like a chilli combo but beetroot is good too. I’ve got a butternut squash version but can’t beat tomato! I do like the fermented cookbook I demonstrated in the video, which inspired me. Main thing for me is to cut back on the sugar. Thanks for your kind feedback. James ☺️🙏

Thanks Gary! I’m usually quite a happy chappy, especially when I’m surrounded by good food, good people and good cheese 🧀 🤪

I’ve actually done a review of the book, if that helps. It’s a great book by James Read called ‘of Cabbages and Kimchi’! th-cam.com/video/BWtHXGWZ5WE/w-d-xo.htmlsi=rA_y2vnvl_-V74Hu

Which part of the video is the music bad?? I try to play relaxing music when presenting but don’t use the music with the voice over anymore. I’ve considered doing voice overs but still undecided

Thanks

Hey, thanks for dropping by and for your kind words, really appreciated. You’ve just refuelled my passion gauge for doing these videos, so thank you. You can pretty much dehydrate anything and I’m going to do another video on this, as it’s quite popular. I’ve done tomatoes and also onions/ shallots, in which the latter I’ve done a video of. If you like this recipe, you’ll love the original that I covered by Ottolenghi, which is truly amazing. Also look up my Chicken Ruby recipe by Dishoom… absolute classic and well worth the effort. James

Happy Sunday Jemissa, thanks for dropping by

Bloody hell!!! Need to get my jiffy on then! Trying to think of a different recipe to cover 🤔

Hey Ashley, thanks for watching and for your kind feedback, really appreciated. Not heard of that brand but this is a big market here in the UK 🇬🇧

We get chicken of the woods here too and it’s fairly easy to spot and forage but never tried or made a tincture before. I need to start doing more foraging and have actually covered a lot of videos on this, just not with mushrooms. Going on a course soon tho, so watch this space 😜

Awww Thanks Ashley 😊🙏🏼

Thanks for dropping by & for watching

Absolutely!!!

Awww thanks Kristin. Hope you enjoyed my humour at the end. Can’t ever beat Nigella’s pantry/ larder