We love food here at The Cultured Club, so much so, we hate to see any of it go to waste.  We try our best of extract as much potential out of every morsel before it ends up in the compost.

Some divinely inspired recipes have come into being we think are worth sharing with you.

Every Autumn we make a beautiful batch of Master Tonic to boost immune systems and ward off any lurgy. It is a potent and spicy infusion of five basic ingredients soaked in unpasteurised apple cider vinegar we get direct from Long Meadow Apple Farm in the Orchard County of Armagh.

At the end of this process I am always left with an abundance of the ingredients vegetable matter. It smells amazing and still holds great nutritional value.  It is a heady mix of onion, garlic, ginger, chilli and horseradish and I just can never bare to banish this flavour bomb to the compost.

Each year I invest a lot of time and erngy into dehydrating these ingredients, resulting in a reasonable quantity of this dried powder seasoning which i have idea to sprinkle on rice or use in a marinade.  But this time round I have struck gold and I have hit on a condiment I just cannot get enough of, in fact two different condiments I guarantee will blow your mind….. or at least your taste buds!

Amazing with everything RAYU

THIS creation is for many an occassion. Consisting of the dried master tonic ingredients mixed with some roasted nuts or seeds for extra crunch, it is sumberged a in sesame seed oil with a splash of tamari and a dollop of honey (only if you need some sweet in your life.)  It is spicy, salty, sour, umami, rich, deep and unbelievably satiating.  All that remains is for you to see of yourself.

Order your powder sample

Gochujang, Gochugoing.

A spicy paste used in Korean cooking, made from red chilli peppers, fermented soya beans, rice, and salt. It is similar to miso and is as versatile. I like to use it straight on toast, or stirred into dipping sauces but it is really for you to see what way it gets you going!  Stir it into soups or stews to bring this to the next level. This recipe has it all:

  • 1/3 cup white miso
  • 1/4 cup maple syrup
  • 1/3 cup master tonic powder
  • 1/4 cup tamari
  • 4 cloves garlic
  • water to thin if needed.

Pop everything into the blender and whizz it up.

order MAster Tonic powder

Food waste could easily get you down.  I love ferment as the net that catches food that is edging towards the bin.  It has inspired some fab creations for making vinegar from fruit scraps, to digestive bitters with citrus peels.  We freeze all our vegetable scraps to make nutrient rich soup stocks and always explore ways to use over ripe fruits to flavour fermented drinks.  In no way do we wish to preach but researching some tips we have found useful  have really had huge impact on our overall food waste.

  • Shop realistically
  • Don’t over serve
  • Save (and eat) your leftovers
  • Store food correctly
  • Avoid cluttering your fridge
  • Sell by dates are guidelines
  • Be mindful of what you throw out
  • Donate to food banks
  •  FERMENT vegetables
  • Last resort make sure to compost it