I have a few kitchen witchery cookbooks which I absolutely adore and bewitch myself immensely when reading them or re-creating some of the recipes. Usually they are full of practical and beneficial information handed down by the centuries, decades or years, from kitchen witch practitioners; often drawing from folk traditions, ancient spells, herbalism and nature, blending magical intentions with everyday cooking and baking. What I admire most about these books is the application and connection to nature and traditions and how some appear to have become lost, finding a resurgence while others have morphed into modern day habits and or personal rituals. Drawing from the seasons and listening to our ancestors. Kitchen Witchery has its magical practicality from ingredients, herbs, intention, seasonal and lunar cycles and rituals whether that be from your own backyard and garden, kitchen or in Laura's case her narrow boat.
I am in enamoured with how and what she creates in such a narrow space, as I often find my home kitchen lacking in space. That said I am grateful for my kitchen and I'm quite creative with the space I've got. I can create and that is all that matters.
In her book she gives an Introduction to Kitchen Witchery (what it is and the origin of), The core Principles of Ritual, Gathering Nature, The Witch's Store Cupboard and a Glossary of such. All helpful for one to comprehend and become enlightened because let's face it there can be some preconceived misinformation when the word witch or witchery is brought up. Whether you align yourself with kitchen witchery or not, this book has some scrumptious recipes to create through the seasons with many delicious intentions.
To find out more about Laura May and her ritual recipes you can follow her on Instagram (@lauramayritualkitchen), find her on YouTube (@Theritualkitchen) and TikTok.
The recipe I will share from her cookbook is a scrumptious one. Where in-between Autumn Equinox and Samhain lies comfort and warmth with something to tuck into, such as, a recipe like this.
~ Baked Mash with Salted Maple Pecan and Chilli Crust ~
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Charging with warmth and simplicity
Serves 4 (AS A SIDE DISH)
4 medium sweet potatoes
2 tbsp butter
60g (2oz) pecans, crushed
2 tbsp maple syrup, plus optional extra to drizzle
1 tsp chilli flakes, plus optional extra to sprinkle
2 tsp flaked sea salt
Sea salt and black pepper
Fresh herbs, such as parsley or chives, to garnish (optional)
YOU WILL ASO NEED:
A candle
Before beginning, gather your ingredients and set the intention of warmth and comfort. Light a candle and place it near your cooking space to symbolize the hearth, a timeless source of nourishment and connection. Take a moment to visualize charging these ingredients with your intentions.
Preheat your oven to 200ºC/400ºF/Gas 6. Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until tender. Once cooked, let them cool slightly before peeling off the skins.
In a mixing bowl, mash the sweet potatoes with butter and salt and pepper until smooth and creamy. Spread the mash into a baking dish, smooth the top.
In a separate bowl, combine the crushed pecans, maple syrup, chilli flakes and flaked sea salt, mixing until the pecans are well coated. Sprinkle the pecan mixture evenly over the sweet potato mash. Bake for 15-20 minutes, or until the crust is golden and fragrant.
Garnish with fresh herbs and extra chilli flakes, if you want more heat, and drizzle with extra maple syrup if desired - visualizing the warming, comforting charge they contain. This recipe is the epitome of autumn comfort food, providing a satisfying side that invites everyone to gather around the table.