Anna Pettigrew Archives - Kitchen Garden Magazine

Gateau vite fait with rhubarb | French ‘quick cake’ recipe

11th March 2024 Anna Pettigrew Recipes

I can highly recommend trying this delicious French ‘quick cake’. You can customise it through the seasons, swapping apples or plums for rhubarb. SERVES 8 Preparation time: 15 minutes Cooking time: 30 minutes Ingredients 150g (5oz) sugar, plus 2 tbsp for top of rhubarb 3 eggs 3 tbsp butter, melted 2 tbsp buttermilk (or milk) ½ vanilla pod, seeds scraped…

Kale, tomato & courgette bake

19th January 2024 Anna Pettigrew Recipes

Anna Pettigrew shares the recipe for a tasty, warming dinner time treat. I like serving this juicy dish with rice, but you can serve it with potatoes or pasta instead if you prefer. SERVES 4 Preparation time: 30 minutes Cooking time: 1 hour 10 minutes Can be frozen Ingredients 2 large red onions, chopped A big handful kale, chopped 5…

Anna Cairns Pettigrew’s Veggie Chilli

12th August 2022 Arianne Davey Recipes

An easy meal to serve a crowd and is very well suited to making a day ahead. Serve with rice, or try it in baked potatoes for a filling meal. Serves 6 Preparation time: 20 minutes Cooking time: 40 minutes 150g (5oz) black beans, soaked overnight, then cooked for one hour.1 large sweet potato, peeled and dicedolive oil for frying1…

This month in Kitchen Garden – June 2017

25th April 2017 Pauline Hawkins Latest issue

Turn up the taste! This is is packed with hints and tips on watering and feeding to improve the flavour of your crops. It’s time to start sowing those tender crops for growing outside or in the polytunnel and greenhouse. Whether you like to grow sweetcorn, courgettes, cucumbers – or all three – we have it covered for you this…

BEET BURGER

13th March 2017 Anna Pettigrew Recipes

Crispy on the outside, yummy and smoky flavoured on the inside, this recipe has everything you want from a burger. Serve it with potato wedges or a big salad for a lighter meal. MAKES 6 PATTIES Preparation time: 35 minutes | Cooking time: 30 minutes • 2 large beetroots (about 350g/12oz) • 1 large onion • 100g/3oz green lentils, cooked…

BLACK QUINOA & BROCCOLI BOWL WITH TOFU

13th March 2017 Anna Pettigrew Recipes

You just feel healthy eating this colourful dish, full of textures and plenty of bite. If you can’t find black quinoa, substitute with regular white quinoa. SERVES 4 Preparation time: 15 minutes Cooking time: 30 minutes • 1 large onion, sliced • 1 head of broccoli, cut into florets • 2 cloves of garlic, sliced • 200g/8oz firm tofu •…

Fresh Fig Chutney

19th August 2016 Anna Pettigrew Recipes

Serve this sweet and tangy chutney with a crumbly aged cheddar and crackers for a delicious snack. Makes 2-3 Jars Preparation time: 15 minutes | Cooking time: 25 minutes • 250g (9oz) brown sugar • 8 large ripe figs • 150ml (5fl oz) malt vinegar • 150ml (5fl oz) cider vinegar • 250g (9oz) red onions,…

Fig Bruschetta

12th August 2016 Anna Pettigrew Recipes

Enjoy some late summer indulgence with this mouthwatering starter. SERVES 4 Preparation time: 5 minutes | Cooking time: 5 minutes • 8 slices of ciabatta • Olive oil • 2-3 fresh figs • 110g (4oz) cambozola • 1 tsp balsamic vinegar • 1 tsp runny honey • A few sprigs of oregano 1. Brush the bread…

Roasted Tomato & Coconut Soup

10th August 2016 Anna Pettigrew Recipes

This is a lovely vegan soup that is sweet and tangy with home-grown tomatoes and deliciously creamy from the coconut milk. SERVES 4-6 Preparation time: 20 minutes | Cooking time: 45 minutes • 400g (14oz) tomatoes, halved • Olive oil to drizzle • 1 large onion, chopped • 1 thumb-size piece of ginger, grated • 3…

Mini Tomato Frittatas

5th August 2016 Anna Pettigrew Recipes

These colourful frittatas can be made ahead and served at a picnic, or serve straight out of the oven with a salad for lunch or brunch. SERVES 6 Preparation time: 15 minutes | Cooking time: 20 minutes • 4 organic eggs • 8 cherry tomatoes, halved • ½ red pepper, finely diced • ½ red onion,…

Horseradish & Smoked Salmon Spread

28th July 2016 Anna Pettigrew Recipes

This is a flavourful spread, with the horseradish giving the salmon an extra punch. Great for bagels or spread on crusty bread. SERVES 4 Preparation time including refrigeration: 1 hour 15 minutes. • 200g (8oz) cream cheese • 100g (4oz) sour cream • 1 tbsp lemon juice • 1 small bunch of dill, chopped • 1-2 tbsp grated horseradish, depending…

Homemade Raspberry Vinaigrette

22nd July 2016 Anna Pettigrew Recipes

A delicious low fat dressing for salads. Easy to make and a fantastic use of your seasonal raspberries. Makes 1 bottle Preparation time: 15 minutes • 125g (4oz ) raspberries • 50ml (1¾fl oz) apple cider vinegar • 50ml (1¾fl oz) white wine vinegar • 1 tbsp Dijon mustard • 1 tbsp honey • 1 tsp salt • 1 tsp…

Baked Fennel Fish

8th July 2016 Anna Pettigrew Recipes

A zesty and flavourful dish that is both easy to prepare and impressive to look at. SERVES 4 Preperation time: 15 minutes | Cooking time: 35 minutes | Total time: 50 minutes • 750g (1lb 10oz) potatoes, thinly sliced • 2 red onions, peeled and sliced • 1-2 cloves garlic, peeled and…

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…