Anna Pettigrew, Author at Kitchen Garden Magazine Page 2 of 4

Frozen Raspberry Yogurt

2nd July 2016 Anna Pettigrew Recipes

Frozen yogurt has a refreshing, tangy taste, perfect for a hot day. (Ice cream machine required) Use your ripe raspberries or experiment with other seasonal fruit you are growing. Preparation time: 25 minutes | Freezing time: 2-3 hours Total time: 3 hours SERVES 6 • 175 ml (6fl oz) whole milk • 175 ml (6fl oz) double…

Plum & Almond Cake

28th June 2016 Anna Pettigrew Recipes

A simple cake to prepare as a teatime treat, and the halved plums ensure everybody gets a fruity slice. There’s so much coming through in the garden now that the kitchen is the place to be with all that fresh fruit and veg to enjoy. This month Anna Pettigrew selects fennel, plum and raspberry to tantalise our summer tastebuds. Preparation…

Salad of Melon, Beans & Halloumi Cheese

6th June 2016 Anna Pettigrew Recipes

A fantastic seasonal dish to serve on a warm summer’s evening with sweet melon and salty halloumi. SERVES4 • 1 mug aduki beans • 1 mug black beans • 1 mug couscous • ½ melon, diced • 2 spring onions, finely sliced • ½ lemon, juiced • 1 tbsp olive oil • 250g pack halloumi cheese, sliced • a small…

Blackcurrant Sponge

3rd June 2016 Anna Pettigrew Recipes

A delicious and easy one-bowl sponge loaded with juicy blackcurrants SERVES 8 FOR THE SPONGE • 225g (8oz) unsalted butter, softened, plus a little more for greasing the tin • 225g (8oz) self-raising flour • 1 tsp baking powder • 4 eggs, at room temperature, lightly beaten • 225g (8oz) golden caster sugar • 1 tsp vanilla extract FOR THE…

Lentil Stuffed Peppers

1st June 2016 Anna Pettigrew Recipes

A quick and easy stuffed pepper recipe, perfect to serve at a barbecue. SERVES 6 • 200g (7oz) red or green lentils • 2 tbsp olive oil • 1 onion, peeled and finely chopped • 1 carrot, grated • 3 garlic cloves, peeled and finely chopped • A handful of cherry tomatoes, chopped • 125ml (4½fl oz) vegetable stock •…

Melon, Cucumber, Apple Salad with Goji Berries

30th May 2016 Anna Pettigrew Recipes

A super fresh summer salad of sweet melon, apple and tangy goji berries. Serve with grilled fish or chicken. SERVES 4 • 1 melon • 2 apples • ½ cucumber • ½ lemon, juice of • 2 tbsp goji berries • 1 bunch mint sprigs, chopped 1. Halve the melon and scoop out the seeds. Cut into cubes and place…

Blackcurrant Ice Cream

27th May 2016 Anna Pettigrew Recipes

Three simple ingredients are all that is needed to make this smooth and delicious ice cream made with fresh blackcurrants. SERVES 5-6 • 450g (1lb) blackcurrants • 175g (6oz) sugar • 275ml (10fl oz) double cream 1. Reserve 2-3 tbsp whole blackcurrants, set aside. Place the remaining blackcurrants into a sieve set over a mixing bowl and mash with a…

Pea & Potato Samosas

18th May 2016 Anna Pettigrew Recipes

Crispy and delicious and well worth the effort, these little parcels are sure to please. You can easily pop a little ground lamb in too… SERVES 12 FOR THE PARCELS • 250g (9oz) plain flour • 1 tsp salt • 2 tsp vegetable oil • 1 organic egg, separated • 125ml (4fl oz) warm water FOR THE FILLING • 100g…

Garlic Prawns & Pea Spaghetti

13th May 2016 Anna Pettigrew Recipes

A very quick and easy dish to throw together, using freshly picked garden peas. SERVES 2 • 200g (7oz) spaghetti • 3 garlic cloves, finely chopped • 2 tbsp olive oil • 175g (6oz) raw shelled prawns • 1 lemon, juice and zest of • 100g (3½oz) peas • Large bunch of parsley, chopped 1. Boil the pasta following pack…

Cucumber Tzatziki

11th May 2016 Anna Pettigrew Recipes

Tzatziki is a famously garlicky yoghurt dip from Greece. It’s commonly eaten as a sauce on pitta or a dip for vegetables. SERVES 4 • 1 cucumber • 1 garlic clove, minced • 1 small bunch dill, chopped • 500ml full-fat Greek yoghurt • 1½ tablespoons white wine vinegar • 1 tbsp olive oil • 1 tsp salt • Fresh…

Cucumber Lemonade

9th May 2016 Anna Pettigrew Recipes

A refreshing summer drink using home-grown cucumbers and mint. SERVES 4 • 100g (3½oz) granulated sugar • 250ml (9fl oz) water • 250ml (9fl oz) freshly squeezed lemon juice • 1 cucumber, peeled and sliced • 1 handful mint leaves 1. In a small pan, combine sugar and half of the water. Bring to a boil until the sugar dissolves.…

Danish Buttermilk Horns, With A Cherry Almond Filling

18th April 2016 Anna Pettigrew Recipes

These traditional pastries come from the very northern part of Denmark. Buttery, crisp on the outside and soft in the middle. MAKES 12 • 150ml (5fl oz) buttermilk • 1 tsp yeast • 1 tbsp sugar • ½ tsp salt • 1 egg, beaten • 150g (5oz) butter • 300g (10oz) plain flour FILLING • 100g (3½oz) marzipan, chopped •…

Tender Asparagus Scrambled Eggs

15th April 2016 Anna Pettigrew Recipes

Add seasonal asparagus to your brunch menu for something a little special. SERVES 4 • A knob of butter • 8 eggs, lightly beaten • 1 tsp chopped fresh curly parsley or chives • 4 slices of rustic bread, toasted and buttered • 12 asparagus, trimmed and blanched until just tender 1. Add the butter to a pan, pour in…

Roasted Lemon Asparagus

11th April 2016 Anna Pettigrew Recipes

A healthy and easy side dish of fresh asparagus, perfect to serve alongside many main courses. SERVES 4 • 1 bunch of asparagus • 1 lemon, sliced • 1 tbsp olive oil • Salt and pepper to taste 1. Preheat oven to 220C/fan 200C/gas 6. 2. Prep asparagus shoots, and arrange them together with the lemon slices on a lined…