Kentish Romano Peppers 

From the Isle of Thanet and bought at Fruit Garden in Herne Hill.
I smoked them in a drum barbecue for five hours, over a smoldering mixture of elder and juniper woods, green tea and hay. I had planned to try and dry them in the sun during the micro heatwave we had, but this was too micro, and it’s gone, and so I have started to dry them at 70C in the oven. They have been in for around twelve hours so far. The kitchen smells amazing.

Halfway through the smoking, I collected the juice that had been drawn out of the pepper flesh and which had collected in the keel of the peppers. It was insanely good, and I drank it all. 

Elderflower Kombucha

I just fed the jar with sweetened organic gunpowder green tea, which is trying to push it’s way past the SCOBY and into it’s new home (elderflower/birch sap/yoghurt whey) . 2 weeks old