After fermentation, my other great culinary love is pasta and I’m delighted to be teaching a pasta making workshop at my favourite bakery, the Dusty Knuckle.

Join me to make (and eat) a full-on fresh pasta feast. You’ll learn which flours and other ingredients create the best doughs, how to roll, cut and shape them, as well as tips and tricks for making sauces and fillings.

We’ll prepare two different pastas. A silky, egg-rich number with which to create some filled ravioli and tortellini. And a more rustic version incorporating semolina for tagliatelle that sauce can’t help but cling to. You’ll enjoy them accompanied by a browned sage butter and a classic tomato sauce, plus beer from Dusty Knuckle neighbours at 40ft Brewery.

You definitely won’t leave hungry but anything you don’t cook and eat on the night you can take home in a Dusty Knuckle tote bag, along with a handy dough scraper and recipe sheets so you can continue your pasta journey.

The DK school is located in shipping container in the garden of their flagship Dalston Branch. Tickets are available via Eventbrite.

I’m excited to be part of Inside Out, the UK’s first festival dedicated to the microbiome which is taking place in London’s Paternoster Square from 22nd - 27th September. I’ll be doing a Sauerkraut Masterclass at 1pm on Wednesday 24th September but there are a wealth of other speakers including scientists, doctors and nutritional experts. All free. Plus we are promised a “giant, walk-through human digestive system”!

Join me at the Lacy Nook in Walthamstow to create (and eat) a full-on fresh pasta feast. You’ll make your own pasta dough and turn it into toothsome tagliatelle and a variety of filled shapes. Then we’ll use freshly picked veg and herbs from the attached Plot to Plate Edible Garden to create simple, seasonal sauces.

Anything you don’t cook and eat on the night can be taken home and frozen for future meals (bring your own containers). Plus you'll get recipe sheets so you can continue your pasta journey. Your ticket includes a glass of wine or soft drink to accompany your pasta meal.

More details and tickets via Eventbrite

Join me for a full day learning how to make delicious and good-for-you ferments in a beautiful farmhouse surrounding. Pick vegetables straight from the field and transform them into flavour-packed, gut-friendly food and drinks.

Home Farm House is a beautiful, Grade II* listed, 17th century building, a coaching inn-turned-farmhouse with a recently renovated kitchen, making it the perfect space to host a relaxed, hands-on day of learning.

The next-door field is home to one of the regenerative, no-dig market gardens run by Worthy Earth, so we’ll be working with hyper-local, peak seasonal produce.

The day will start with a short tour of the garden by Worthy Earth’s co-founder Harrison Fannon and the chance to choose your own fresh vegetables and herbs. We'll then return to the kitchen where Clare will explain the science and practicalities of “wild” lacto-fermentation and you'll transform the produce into delicious krauts, kimchis and pickles.

Following a seasonal home-cooked lunch, plus taster samples from my “fermentarium”, we’ll move on to “cultured” ferments, discussing vinegar, kombucha and kefir and making versions flavoured with local fruit and honey.

You’ll leave with a bag containing your unique ferments plus starter culture samples and a detailed recipe and info sheet. Perhaps more importantly, you’ll take away the confidence to pickle anything you fancy and make gut-friendly drinks throughout the seasons in your own kitchen.

All you need to make your own delicious and good-for-you lacto-fermented krauts and pickles are vegetables, salt and some patience. Join fermentation expert Clare Heal for a hands-on workshop using seasonal produce, including herbs and veg picked straight from the Wood Street Plot to Plate Edible Garden.

We'll make sauerkraut and brine pickles. You'll go home with a jar of each and an info/recipe sheet to keep. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.