From chip-shop staple to artisanal ferment… how tangy vinegars have been livening up British mealtimes for generations

In an extract from her new book, The Productive Garden , Stephanie Hafferty explains how to save money and use traditional wisdom for homemade nasties-free loveliness

New drinks and tipples to try

Across the country, small producers are rediscovering the ancient art of fermentation, with delicious results. Tom Howells samples British-made kefir, kombucha, kraut and more

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