John Gunther, Chef
All happiness depends on a leisurely breakfast
No-Churn Greek Yoghurt Ice Cream with Honey and Figs
A no-churn Greek yoghurt ice cream with honey and ripe figs, made without an ice cream machine. Creamy, tangy and lightly sweet, it is a simple July dessert with a Mediterranean feel.
Crisp lacto-fermented carrots with fresh ginger
Crisp lacto-fermented carrot sticks with fresh ginger, made in a simple 3% salt brine. Bright, tangy and gently warming, they are perfect for snacking, lunchboxes, grain bowls, sandwiches and summer plates.
Fermentation is back on the food trend map for 2026
Fermentation merges tradition and innovation, shaping 2026 food trends with precision and sustainability.
Andalusian Tomato & Bread Soup with a Fermented Onion Finish
A chilled Andalusian tomato and bread soup made with ripe summer tomatoes, olive oil and garlic, red onions or jamon. Perfect for hot July days.
Summer halloumi plate with fermented red onions
A colourful summer plate of golden grilled halloumi, fermented red onions and tomato, pepper and basil fermented salsa. Salty, tangy and full of texture, it is perfect for mezze-style meals, quick lunches and warm-weather entertaining.
Traditional Korean baechu-kimchi with gochugaru
Traditional baechu kimchi made with napa cabbage, Korean radish, spring onions, garlic, ginger, gochugaru and a savoury rice paste. Bold, spicy and deeply aromatic, this classic Korean ferment develops from crisp and fresh to tangy, complex and full of character.
Tangy fermented red onion slices
These fermented red onions are crisp, vivid and gently tangy, made in a simple 2% salt brine. Their bright colour and lively flavour make them a beautiful, practical topping for sandwiches, tacos, grain bowls, salads and everyday meals.
Tomato, pepper & basil fermented salsa
A bright July salsa ferment made with ripe tomatoes, sweet peppers, onion, garlic, basil and optional chilli. Lightly fermented for 24–48 hours, it is fresh, tangy and perfect with grilled halloumi, eggs, potatoes, tacos or toasted bread.
Potato salad with green beans & mustard yoghurt
A bright summer potato salad made with tender new potatoes, crisp fermented green beans, fresh dill, and a light mustard-yoghurt dressing. Tangy, creamy, and full of seasonal flavour, it is perfect for warm-weather lunches, picnics, and summer tables.