The seasonal feasting is over and as we slip into January I'm craving simple nourishing food. Ginger carrots are almost effortless to make, quick to ferment and easy on the palette.
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Not everyone is a fan of rhubarb; a rhubarb crumble is nice, maybe a rhubarb tart. Cooking rhubarb, even gently, often leaves it mushy and that can be off-putting.
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