Preparation Table

✧ Simple Butter

Butter is one of the gentlest things to begin with. It asks only for time and movement — and gives something real in return.

• Double cream
• Jar with lid (or bowl & whisk)
• Pinch of salt (optional)

1. Shake or whisk the cream until it thickens and separates.
2. Strain off the buttermilk.
3. Rinse the butter in cold water.
4. Press gently to remove excess liquid.

Keep chilled and use within a few days, or freeze in small portions.

Add herbs for warmth (thyme, rosemary), or brightness (chives, parsley, lemon zest).

✧ Fresh Soft Cheese

This is a simple, living cheese — soft, mild, and best enjoyed fresh.

• 1 litre whole milk
• 2–3 tbsp lemon juice or vinegar
• Pinch of salt

1. Warm milk gently (do not boil).
2. Add lemon juice and stir.
3. Allow curds to separate.
4. Strain through cloth or sieve.
5. Salt lightly and shape if desired.

Keep refrigerated and use within a few days.

Stir through herbs, garlic, or pepper for flavour.

✧ Herb Salts

One of the simplest ways to begin using herbs with confidence. Salt carries flavour quietly and keeps well.

• Sea salt
• Dried herbs (rosemary, thyme, sage)

1. Crush herbs lightly.
2. Mix with salt.
3. Store in a small jar.

Use sparingly. A little goes a long way.

✧ Infused Vinegars

Vinegar draws flavour out slowly and keeps it bright. It is one of the easiest ways to preserve herbs.

• White wine or apple cider vinegar
• Fresh herbs
• Clean jar

1. Lightly bruise the herbs.
2. Add to jar and cover with vinegar.
3. Seal and leave for 1–2 weeks.
4. Strain if desired.

Keep in a cool, dark place. Use within a few months.

✧ Simple Pickling

Pickling is a way of keeping what might otherwise be lost. Sharp, bright, and long-lasting.

• Vegetables (onions, cucumbers, carrots)
• Vinegar
• Water
• Salt
• Optional: sugar, spices, herbs

1. Slice vegetables.
2. Warm vinegar, water, and salt together.
3. Pour over vegetables in a jar.
4. Seal and allow to cool.

Keep refrigerated once opened. Flavour improves after a day or two.

✧ Preserving Beginnings

Not everything needs a full recipe. Some things simply need a way to last a little longer.

• Freezing herbs in small portions
• Drying herbs for later use
• Storing prepared fruit for cooking

This is where preserving begins — not in perfection, but in paying attention.

✧ Understanding Herbs

You do not need to know everything — only how things feel.

• Warm & grounding: thyme, rosemary, sage
• Fresh & light: parsley, chives, dill
• Bright & lifting: mint, basil, lemon balm
• Deep & slow: bay, oregano, marjoram

If something feels too heavy, add brightness. If something feels too sharp, add warmth.

✧ Keeping What You Make

• Keep chilled foods cold and covered.
• Use fresh foods within a few days.
• Freeze small portions when needed.
• Label what you make — it helps more than you think.

The hearth is simple, but it is not careless. Clean jars, cool storage, and attention are part of the craft.

✧ From the Table — A Few Simple Things to Try

These are small, reliable recipes — the kind you return to often.

✧ Garlic & Herb Butter

• Butter (softened)
• 1 garlic clove (crushed)
• Chopped parsley or chives
• Pinch of salt

1. Mix everything together in a bowl.
2. Taste and adjust.
3. Shape into a small roll or keep in a dish.

Lovely on bread, vegetables, or stirred into something warm. Keeps in the fridge for several days.

✧ Quick Pickled Onions

• 1 red onion (thinly sliced)
• Vinegar
• Water
• Pinch of salt
• Optional: small spoon of sugar

1. Place sliced onion into a jar.
2. Cover with equal parts vinegar and water.
3. Add salt (and sugar if using).
4. Leave for at least 30 minutes.

Sharp, bright, and surprisingly useful. Keeps in the fridge for up to a week.

✧ Simple Herb Salt for Everyday Use

• Sea salt
• Dried rosemary or thyme

1. Crush together lightly.
2. Store in a small jar.

Sprinkle over potatoes, eggs, or vegetables. A small thing that changes everything.

✧ A Small Kitchen Blessing

“What is simple, let it be enough. What is made by hand, let it be good.”