Newsletter: Mastering the homebrew + falling for artichokes

Enjoy our favorite fresh pea recipes

ckbk’s Guide to Brewing Your Own Drinks

Newly published and added to ckbk on publication day, Brew it Yourself is an updated version of Nick Moyle and Richard Hood's bestselling guide to homebrewing. Bringing the subject up to date with wit and enthusiasm, the founders of the website Two Thirsty Gardeners aim to have all of us brewing, fermenting and infusing delicious drinks.

To celebrate, we asked award-winning drinks writer Laura Hadland to take a look at all that ckbk has to offer the home brewer. In her Guide to Brewing Your Own Drinks with ckbk, Laura takes in recipes from across ckbk's collection, including both the traditional and the modern, spanning the globe from Ireland to Ethiopia and beyond. With coverage including beer, cider, kvass, mead, fruit wine, liqueurs, and the wonderfully named switchel, the options are endless.

There is significant renewed interest in fermentation in recent years, and Laura’s understanding of process and emphasis on flavor makes for a fascinating tour. She links to a wealth of great recipes along the way, in addition to pointing out why, if you want to get started, the advice and ideas in Brew it Yourself can be your springboard to homebrew success.

This newly added book really does have everything you could need to kick off your home brewing journey, or take it to the next level and then some. There are sections on all the basics; including ingredients – whether harvested, foraged or bought – equipment, methods and terminology.

The recipes are organised by type, with separate chapters on wine and mead, cider, beer, ale and lager, sparkling drinks, liqueurs, classic cocktails and curios, and non-alcoholic drinks.

With such an array, no glass or tankard will be left unfilled. Try Crab Apple Wine, or an Easy Mead – honey, that ancient of source of sugars for fermentation merits its own section. Get going with Cider, where Nick and Richard began their own journey. Or for a refreshing sober sip try a Mixed Berry Shrub.

If it’s your round, and you need even further inspiration, it could be time to explore the rest of our Drinks Bookshelf.

Find all 164 recipes from Brew it Yourself

Pictured above: Mayflower Brandy from Brew It Yourself by Richard Hood and Nick Moyle

A Consuming Passion for artichokes

Since first being presented with the delightful challenge of a whole steamed artichoke for lunch in France at the age of eleven, Kerstin Rodgers has sustained a Consuming Passion for Artichokes. To indulge her addiction, the chef and author recently attended the annual artichoke festival in Paestum, just south of Naples – a traditional growing region for the vegetable (known in Italy as carciofo).

In her feature, Kerstin documents that full immersion and takes a tour through the artichoke recipes on ckbk, which allow the great diversity of dishes she savoured during her visit to be recreated, and many more besides. From the traditional to the modern, from the simple to the technically complex, Kerstin has an artichoke recipe to recommend.

While globe artichokes can be labor-intensive to prepare, dedication to the artichoke reaps a delicious reward – its unique, delicate flavor is to be savoured. Prepare an Artichoke Vinaigrette, like the one Kerstin fell for as a child, or Roasted Artichokes, a cooking method that will intensify the flavor.

Try this Saffron and Artichoke Risotto, or stir them through pasta in this dish of Linguine Carbonara with Peas, Artichokes and Shiitake Bacon.

For more of Kerstin's artichoke festival discoveries and favorite artichoke recipes, read the feature.

Ingredient focus: fresh peas

One of the most universally loved and consumed vegetables, the humble pea is most often bought frozen. Frozen peas have their place and their worth, and freezing preserves much of the nutritious value and sweet taste, but nothing beats a fresh pea, munched straight from the pod.

Peas are grown both for their edible seeds and pods, and also for the very young vines (pea-shoots) which can be eaten as a micro-green.

Gloriously tender and edible raw, fresh peas are also delicious tossed through a salad – try this Broad Bean, Pea and Girolle Salad. A little light cooking in no way diminishes them – try Peas and Ricotta Bruschetta, or Sautéed Chicken Tenders with Peas and Mint.

For more fresh pea recipes take a look at our collection of 12 Ways with Fresh Peas.

6 of the best refreshing drinks

When the weather warms up and outdoors dining beckons, what to drink to slake that sun-induced thirst? Here are six refreshing drinks, whether you are sober or up for some booze.