Carrots Archives Page 2 of 4 - Kitchen Garden Magazine

Podcast 53: Heritage Carrots

12th April 2019 Rachel Atkins Podcast

The Kitchen Garden Magazine Podcast – packed full of hints, tips and advice from the team. Who needs bling bling when you can have pure carrot gold? The history of the humble carrot is shrouded in mystery, with rumours, facts and old wives’ tales all mixed into the story. Involving kings, rebellions, night vision, war and designer veg, it certainly…

Video: How to Get Started With Carrots

1st April 2019 Steve Ott Video

Learn everything you need to know to start growing carrots in this brilliant beginners guide. This video explains how to prepare the ground, sow the seeds and when to water them to achieve success with carrots.…

A soup-er way to eat your greens!

18th October 2018 Steve Ott Recipes

The Vegetarian Society is dishing up some comfort grub as we head into the colder months… and you can grow most of the ingredients! When the season of colds and flu is upon us, we all have a favourite comforting dish that makes us feel better. The Vegetarian Society asked its members and supporters for their go-to culinary hugs and…

Aduki bean rissoles

9th January 2018 Steve Ott Recipes

Gaby Bartai offers a delicious recipe for the perfect Aduki Bean Rissoles Aduki beans produce stubby, crunchy sprouts, perfect for adding nutty interest to vegetable rissoles. You’ll find complete sprouting instructions on pages 60 to 63 of the February 2018 issue; aduki beans should be sprouted for a minimum of four days, and are at their best after six or…

WINTER SQUASH MINESTRONE SOUP

16th September 2017 Steve Ott Recipes

A rich Italian soup that is loaded with delicious vegetables and pasta then topped with cheese! SERVES 4 | Preparation time: 20 minutes | Cooking time: 45 minutes • 1 tbsp olive oil • 1 onion, diced • 1 celery stick, diced • 1 carrot, diced • ½ courgette, chopped • 200g/7oz winter squash, diced • 2 garlic cloves, finely…

Vegetable seduction

6th July 2017 Steve Ott News

Researchers at Stanford University have discovered that vegetables are more appealing if they’re sold as ‘indulgent’ rather than ‘healthy’. The research team set up an experiment using students in the university cafeteria as unwitting subjects, and found that sales of vegetable dishes rose significantly when ‘seductive’ labels were used. ‘Healthy’ labels such as ‘wholesome’ were a turn-off, even though the…

RUSSIAN SALAD WITH PEAS

25th April 2017 Steve Ott Recipes

Let your newly harvested peas shine in this Russian inspired salad with potato and carrots. It tastes delicious. SERVES 6 | Preparation time: 20 minutes | Cooking time: 20 minutes • 3 medium/large potatoes, peeled • 3 large carrots, peeled. • 150g/5oz fresh peas • 4 large eggs, boiled and diced • 12 sweet baby pickles, diced • 1 small…

TUNA SALAD

12th April 2017 Steve Ott Recipes

A colourful finely diced salad – ensuring you get a bit of everything in every bite! Eat it as it is, or use it as a sandwich filling. SERVES 4 Preparation time: 15 minutes | Cooking time: 10 minutes FOR THE SALAD: • 2 tins tuna (dolphin friendly) • 1 red bell pepper, diced • 1 tin black beans, drained…

Podcast 17: Things to do in May

10th April 2017 Steve Ott Podcast

The Kitchen Garden Magazine Podcast – packed full of hints, tips and advice from the team. It’s National Gardening Week – In this episode, the team look through the May issue and talk about companion planting, making a carrot fly-free frame, growing in buckets, planting, heritage beetroot and look ahead to the Harrogate Spring Flower show.…

WARM CARROTS WITH CUMIN & PARSLEY

7th March 2017 Steve Ott Recipes

A vibrant dish with contrasting orange and green. Its sweet and crunchy textures go perfectly as a side dish, or part of a salad table. SERVES 4 Preparation time: 15 minutes | Cooking time: 10 minutes • 4 large carrots • 1 clove of garlic, crushed • 1 tsp cumin • 1 tbsp sesame seed oil • 1 tbsp sesame…

Thai Green Curry with Cauliflower

1st February 2017 Steve Ott Recipes

This aromatic vegetarian Thai green curry features this season’s best cauliflower. Full of flavour and simple enough for weeknight dinners. SERVES 4 Preparation time: 25 minutes Cooking time: 30 minutes • 2 tbsp coconut oil • 200g/8oz tofu, cubed • 1 medium onion, diced • 2 medium garlic cloves, thinly sliced • 3 tbsp Thai green curry paste • 1…

Roasted Carrot, Fennel & Lentil Salad

13th January 2017 Steve Ott Recipes

High in fibre, and a good source of vitamin C, this winter salad is a perfect way to use some of your stored carrots. SERVES 4 Preparation time: 15 minutes Cooking time: 30 minutes • 2 tbsp olive oil • 1 tbsp cumin seeds • 400g/14oz carrots, peeled, halved and cut into sticks • 2 fennel bulbs, sliced • 1…

Spaghetti Bolognaise With Perpetual Spinach

13th January 2017 Steve Ott Recipes

A rich and comforting dish loaded with vegetables, perfect for this time of year SERVES4 Preparation time: 20 minutes Cooking time: 35 minutes • 2 medium onions, peeled and chopped • 1 tbsp olive oil • 1 carrot, grated • 2 garlic cloves, peeled and crushed • 500g/1lb lean minced beef • 100g/4oz spinach, chopped • 2 tsp dried oregano…

Winter veg chutney

6th January 2017 Steve Ott Recipes

Root crops don’t lend themselves to many preserving possibilities – so when I spotted both swede and carrot amongst the ingredients of the market-leading ‘pickle’ brand, I attempted to reverse-engineer the recipe. But when I tasted my first batch, it wasn’t that like the original… it was much nicer. So I abandoned the attempt to replicate it, and developed the…