Weekly Roundup 🪩 Hello, Pickles & Ferments 🫙

What’s good, people? Happy Monday!

I hope you had a wonderful weekend, and welcome to the first of your weekly newsletters.

To everyone who has signed up for the new platform, I hope you’re already loving it. I’ve taken on all the feedback so far to improve the experience, and I’m continuously working on the site for you all.

Last week marked the end (for now) of One Pot Disco, a series I really enjoyed creating for you, and it seems you enjoyed it too. Hopefully, it helped you make simpler dishes that could be batch-cooked and required less cleanup.

This past weekend saw the launch of my new series, Pickles & Ferments, which I’m extremely excited about.

It’s a journey I haven’t been on before—a completely new world to me. I’ve been meaning to improve my gut health for a long time. On some nights when I struggle to sleep, I feel it may have a lot to do with what I ate that day and how my gut is reacting. I’ve also noticed some discomfort during the day after eating certain foods, and I know improving gut health plays a big part in that. There’s a lot of science behind “Healthy Gut, Healthy Mind,” and I couldn’t agree more.

So, this is a new journey of learning, and I’m bringing you along with me. Things may go wrong, and flavors might not be perfect as I work with the science of fermenting, but I’m doing plenty of research to bring you the best pickles and ferments I can. I hope you’re ready to come along on this journey.

Below, you’ll find my three latest recipes. One of them is the first of Pickles & Ferments, exclusive to platform members—an Asian Chili Pickled Cucumber. With every pickle and ferment I make, I’ll also show you a dish that you can use it as an example.

Let me know if there are any other parts you’d like to adjust or add!

…and Tune in next week for my October Monthly Digest, where members will get access to everything NoMeatDisco - across food, running, music and photography.

Big Love

Sam x

This Week's Recipes

Dumpling Rice Bowl

⏱️ 30 minutes | 🍽️ Serves 2

Kicking off my Pickles & Ferments series with this epic rice bowl! Featuring crispy tofu, Asian pickled cucumbers, and your fave dumplings.

Black Bean Noodles

⏱️ 35 minutes | 🍽️ Serves 2

Another one pot dish that is full of warming autumnal flavours and fresh seasonal veggies; I picked up from my local farm shop!

Exclusive Member Recipe 🌟

Asian Chilli Pickled Cucumber

⏱️ 30 minutes

Pickling and fermenting is a great way to preserve fruit and vegetables for a long time! It’s incredible healthy for your gut and a good way to always have food readily available for many dishes when you need.

My Top Tip:

You can cut the cucumbers however you like, all will provide different textures and purposes in dishes. Rounds will pickle quicker. Matchsticks are good for snacks. These should last for up to 2 weeks if not longer.