Recipes
Recipes: Early summer treats
3 May 2013
The new season’s harvest starts in earnest in June with fresh strawberries, broad beans and gooseberries available in abundance.
Recipes: Spring delights
8 April 2013.
In the May issue of Kitchen Garden we look at some delicious ways to use seasonal harvests of asparagus, rhubarb and spring greens.
Recipe: Parsley soup
5 March 2013.
"This is a soup with the courage of its convictions," says Gaby Bartai. "Trust me on the quantity of parsley; it can take it. If it turns out too green for your taste, just mellow it with extra crème fraiche."
Recipe: Lumpia
3 January 2013.
In spite of the name, the useful part of the jicama yam bean is actually its tuberous root – if you manage to grow one, don’t try and eat anything from above ground as I’m led to believe that the rest of the plant is poisonous.
Recipe: Courgette and ackee quiche
6 December 2012.
Scrambled ackee is the perfect addition to a veggie breakfast. If I had a penny for every time someone had said, ‘Are these eggs from your chickens?’ (my sister actually fell for it twice), I’d have, well, only about sixpence but that’s not the point.
Recipe: Grape jelly
1 November 2012.
While it’s true that grape harvests are getting better, some years – like 2012 – don’t give great yields or sweetness. If you find yourself with insufficient grapes to make your own ‘Château Blighty’ and find they’re just a bit too tart for eating as they are, all is not lost. Grape jelly is an easy and welcome addition to the breakfast table and in 1903, Escoffier created Sauce Véronique, the classic way to serve grapes in a savoury dish (though what he’d think of our vegan version is quite another matter).
Vegan Veg - Recipe: Dried Fig Jam
4 October 2012.
I have to agree with Lonnie; the best fig is undoubtedly an unadulterated fresh fig. If I can avoid processing figs then I will – but if your tree goes into overdrive and there’s a glut, you may have to find innovative ways to use them.
Vegan Veg - Recipe: Fig & Walnut Log
4 October 2012.
I have to agree with Lonnie; the best fig is undoubtedly an unadulterated fresh fig. If I can avoid processing figs then I will – but if your tree goes into overdrive and there’s a glut, you may have to find innovative ways to use them.
Vegan Veg - Recipe: Crostini with a simple tapenade
14 September 2012.
When Lonnie first suggested the idea of olives, I have to admit that I began to question her sanity. Not least in my mind was the fact that any crop was going to be miniscule both in size and quantity. More importantly, olives need curing. They can’t just be eaten raw or used in cooking straight from the tree. Any home crop in this country is unlikely to produce enough olives to press oil from, so what on earth was I going to do with them.
Vegan Veg - Recipe: Mooli salad
2 August 2012.
I love moolis! They are versatile and easy to use. Moolis can be eaten raw but will retain their integrity when cooked and are pretty well idiot proof in the kitchen (which is always a bonus).
Current Issue: June 2013
FREE: 2 PACKETS OF SEEDS WORTH £4.25!
♦ Guaranteed success with strawberries
♦ Handy watering gadgets reviewed
♦ We chat to TV's favourite gardener, Monty Don
♦ Revealed: top 20 easy-grow crops for your plot
♦ Toby Buckland's 9 must-grow vegetables
♦ Top container veg: 4-page guide inside
♦ Make more of garlic and broad beans
♦ Win a new Mantis tiller worth £559
PLUS:
• Next issue on sale: June 6, 2013
