White Truffle and Wild Walnut Dukkah
An aromatic, umami-rich dukkah shaped from wild walnut, white truffle, and toasted seed – nutty, earthy, and quietly luxurious, offering texture, depth, and winter nourishment drawn from stored abundance.
 
This dukkah is built on texture as much as flavour – a meeting of cracked nut, warm earth, and toasted seed, held together by the deep savour of white truffle. It is food that invites touch and attention, meant to be sprinkled, dipped, and eaten slowly.
 
Wild walnut forms the structural base – toasted gently to deepen its natural nuttiness without bitterness, then ground coarsely to preserve crunch and body. White truffle runs through the blend as a fine, aromatic thread – earthy, damp, and unmistakably umami-rich, lending quiet luxury without excess. Toasted seeds follow, warming and grounding the composition, adding lift and cohesion while allowing the walnut to remain central. Any supporting spice is used sparingly – just enough to round the edges and carry the savour forward.
 
On the palate, the experience is layered and tactile. Crunch arrives first, followed by nut oils and toasted warmth, then the slow, lingering depth of truffle. There is no sweetness here, no heat – only savour, bitterness held gently, and a richness that settles rather than dazzles. This is nourishment that feels deliberate and complete.
 
This is not a condiment of haste. It is food shaped for winter use from gathered abundance – ingredients dried, toasted, and held back with care. Each scattering is an offering placed on the altar of the mouth, taken into the body as the earthly temple. Crafted to bridge everyday nourishment and moments of quiet indulgence, this dukkah feeds body and bone with texture, fat, and depth through the dark months.
 
Flavour pairings
Bread with olive oil or cultured butter
Soft cheeses
Eggs – boiled, fried, or baked
Roasted vegetables
Salads with bitter leaves
Grilled or roasted mushrooms
Simple grain dishes
 
Serving suggestions
Use as a finishing blend. Sprinkle generously just before serving to preserve texture and aroma. Serve with bread and oil, scatter over vegetables or eggs, or use as a crusting element for roasted dishes. Texture is central – this dukkah is meant to be felt as much as tasted.
 
Storage
Store sealed in a cool, dry place away from direct heat and light. Use a dry spoon. Best enjoyed within 6 months to preserve aroma and crunch.
 
Winter Hearth Soulfoods – Mother Tongue of the Cailleach Country
The Winter Soulfoods collection is an immersive body of work set in Cailleach country – the boglands of Béarra – approached as ecosystem, archive, threshold, and kitchen. It imagines what it might mean to work from within the Cailleach’s own domain, drawing flavour, nourishment, and craft from deep ground, slow water, turf fire, and time.
 
The bog is not treated as symbol or backdrop. It is a keeper of strata – layers of matter and memory held intact. A place where time is thickened rather than spent. A preservative ground where drying, storage, and patience are not techniques, but ways of living in relationship with the land around you, and the land within you.
 
Within this terrain, food is ceremony and commitment. Ingredients are gathered as the year unfolds, worked slowly, and held back for winter – not for spectacle, but for sustenance.
 
Smoke, mineral depth, fat, and bitter-sweetness shape flavours meant to be met with attention, feeding the body deeply, strengthening bones, warming, soothing, and replenishing marrow through the dark months.
 
These soulfoods are acts of natural pace and continuity – ways of staying in relationship with place, season, and deep time. Crafted through hand, hearth, and long devotion, they carry the quiet authority of a path walked faithfully, day after day, in preparation for the dark.