<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom">
<channel>
  <title>Homemade London</title>
  <link>https://homemadelondon.com/</link>
  <description>Home cooking, market finds and kitchen projects</description>
  <language>en</language>
  <lastBuildDate>Sun, 08 Nov 2026 14:31:58 GMT</lastBuildDate>
  <atom:link href="https://homemadelondon.com/feed.xml" rel="self" type="application/rss+xml"/>
  <item>
    <title>Char, Slaw and Salt: One Bag of Sprouts, Three Ways</title>
    <link>https://homemadelondon.com/char-slaw-and-salt-one-bag-of-sprouts-three-ways/</link>
    <guid isPermaLink="true">https://homemadelondon.com/char-slaw-and-salt-one-bag-of-sprouts-three-ways/</guid>
    <description>Boiled sprouts have a lot to answer for. This is the November project that fixes them: one kilo from a London market, split three ways — charred hard with anchovy, shredded raw with apple, and left to ferment in a jar for three days. Start with the jar on Friday night and you&#039;ve got three different things in the fridge by Monday.</description>
    <author>Homemade London</author>
    <category>Kitchen Projects</category>
    <pubDate>Sun, 08 Nov 2026 12:44:06 GMT</pubDate>
  </item>
  <item>
    <title>Ask for the Frame: A Week of Suppers on Three Quid&#039;s Worth of Bones</title>
    <link>https://homemadelondon.com/ask-for-the-frame-a-week-of-suppers-on-three-quids-worth-of-bones/</link>
    <guid isPermaLink="true">https://homemadelondon.com/ask-for-the-frame-a-week-of-suppers-on-three-quids-worth-of-bones/</guid>
    <description>The cheapest thing in a London butcher&#039;s shop is usually the thing nobody asks for. A practical guide to requesting frames, bones and vegetable trimmings without awkwardness, what to say no to, and how to turn a carrier bag of odds and ends into stock, soup and risotto for the working week — even when your freezer is one drawer.</description>
    <author>Homemade London</author>
    <category>Market Finds</category>
    <pubDate>Sun, 08 Nov 2026 12:44:06 GMT</pubDate>
  </item>
  <item>
    <title>Jars Before the Frost: A Green Tomato Chutney Route Through London&#039;s November Markets</title>
    <link>https://homemadelondon.com/jars-before-the-frost-green-tomato-chutney-london-markets/</link>
    <guid isPermaLink="true">https://homemadelondon.com/jars-before-the-frost-green-tomato-chutney-london-markets/</guid>
    <description>Every November the growers stop waiting for the ripening and start selling green tomatoes by the bowl. Here&#039;s the master chutney formula I use, a Saturday-to-Sunday market route for finding the glut, and how to sterilise jars when your kitchen is really a corridor with a hob.</description>
    <author>Homemade London</author>
    <category>Market Finds</category>
    <pubDate>Sun, 08 Nov 2026 08:43:57 GMT</pubDate>
  </item>
  <item>
    <title>Nine Friends, One Hob: Hosting Supper in a Flat With Nowhere to Sit</title>
    <link>https://homemadelondon.com/nine-friends-one-hob-hosting-supper-small-flat/</link>
    <guid isPermaLink="true">https://homemadelondon.com/nine-friends-one-hob-hosting-supper-small-flat/</guid>
    <description>No dishwasher, no dining table, two rings and an oven: dinner for six is entirely doable, and it&#039;s some of the best cooking you&#039;ll do all year. A stress-free three-course template, the borrowing economy of chairs, and how to handle the washing-up without losing friends.</description>
    <author>Homemade London</author>
    <category>Kitchen Projects</category>
    <pubDate>Sun, 08 Nov 2026 08:43:57 GMT</pubDate>
  </item>
  <item>
    <title>Green Doesn&#039;t Mean Gone: A Late-Season Hot Sauce Project for London Windowsills</title>
    <link>https://homemadelondon.com/late-season-chilli-hot-sauce-london-windowsills/</link>
    <guid isPermaLink="true">https://homemadelondon.com/late-season-chilli-hot-sauce-london-windowsills/</guid>
    <description>The final pods of the year rarely ripen in time, but they still make a very good small-batch ferment. A practical guide to finishing a windowsill glut — variety choices, salt ratios, bottling, and the safety bits that actually matter.</description>
    <author>Homemade London</author>
    <category>Kitchen Projects</category>
    <pubDate>Sun, 08 Nov 2026 04:45:59 GMT</pubDate>
  </item>
  <item>
    <title>The Larder With No Till: Inside London&#039;s Quiet Food Swap Networks</title>
    <link>https://homemadelondon.com/london-food-swap-networks-larder-barter-guide/</link>
    <guid isPermaLink="true">https://homemadelondon.com/london-food-swap-networks-larder-barter-guide/</guid>
    <description>All over London, home cooks are trading jars, gluts and herbs through group chats, allotment sheds and shelves by the front door. No money changes hands — but there are rules, and a few safety points worth knowing before you join in.</description>
    <author>Homemade London</author>
    <category>Market Finds</category>
    <pubDate>Sun, 08 Nov 2026 04:45:59 GMT</pubDate>
  </item>
  <item>
    <title>Brenda the Starter and the 78% Hydration Club: Notes From Our 2026 Sourdough Census</title>
    <link>https://homemadelondon.com/brenda-the-starter-2026-sourdough-census-notes/</link>
    <guid isPermaLink="true">https://homemadelondon.com/brenda-the-starter-2026-sourdough-census-notes/</guid>
    <description>We asked readers across the UK to open their kitchen doors and tell us the truth about their starters, their flour and their flattest loaves. Nearly 1,400 of you replied. Here is what British home sourdough actually looks like in 2026 — plus the five fixes that came up again and again.</description>
    <author>Homemade London</author>
    <category>Kitchen Projects</category>
    <pubDate>Sun, 08 Nov 2026 00:46:23 GMT</pubDate>
  </item>
  <item>
    <title>Fifteen Quid, One Market, Five Meals: A Borough Budget Experiment</title>
    <link>https://homemadelondon.com/fifteen-quid-borough-market-weekend-cooking-challenge/</link>
    <guid isPermaLink="true">https://homemadelondon.com/fifteen-quid-borough-market-weekend-cooking-challenge/</guid>
    <description>Can you really shop Borough Market for £15 and come away with a full weekend of proper cooking? We went in with a tenner-fifty and a five-pound coin to find out — and came back with a shopping list, a meal plan and some firm opinions about which stalls are worth your money.</description>
    <author>Homemade London</author>
    <category>Market Finds</category>
    <pubDate>Sun, 08 Nov 2026 00:46:23 GMT</pubDate>
  </item>
  <item>
    <title>The Sunday That Starts Christmas: Making Your Own Pudding for Stir-Up Sunday 2026</title>
    <link>https://homemadelondon.com/stir-up-sunday-2026-homemade-christmas-pudding-london/</link>
    <guid isPermaLink="true">https://homemadelondon.com/stir-up-sunday-2026-homemade-christmas-pudding-london/</guid>
    <description>Stir-Up Sunday falls on 22 November 2026, the traditional day for making Christmas pudding. This is the case for steaming your own, with a reliable recipe, London shopping notes and a low-key way to involve the family.</description>
    <author>Homemade London</author>
    <category>Kitchen Projects</category>
    <pubDate>Sat, 07 Nov 2026 20:46:36 GMT</pubDate>
  </item>
  <item>
    <title>Quince, Unpeeled: A London Guide to November’s Most Awkward Fruit</title>
    <link>https://homemadelondon.com/quince-unpeeled-london-guide-novembers-awkward-fruit/</link>
    <guid isPermaLink="true">https://homemadelondon.com/quince-unpeeled-london-guide-novembers-awkward-fruit/</guid>
    <description>Knobbly, hard and easy to ignore, quince is one of the best things on a London farmers’ market stall in November. Here is how to choose it, prep it and turn it into membrillo, spiced poached fruit and a properly grown-up crumble.</description>
    <author>Homemade London</author>
    <category>Market Finds</category>
    <pubDate>Sat, 07 Nov 2026 20:46:36 GMT</pubDate>
  </item>
</channel>
</rss>