Eggs Archives - Kitchen Garden Magazine

Recycle coffee cups, egg cartons and lots more, in your vegetable garden!

21st March 2023 Arianne Davey Features

On Saturday it was Global Recycling Day, a day which aims to recognise and raise awareness of the importance of recycling and encourage people to take action to reduce waste and protect the environment. We thought, what better time than to share some recycling tips that you could use in your vegetable garden or on your allotment? We’re sure many…

Mudketeers diary- 17th April 2019

17th April 2019 Steve Ott Blog

Eggbox growing I decided to experiment this year with starting seedlings off in egg boxes. I bought 50 of them off Ebay and they worked out at 12p each. To give greater depth to the container I closed the box and then cut out the top. I half filled the egg box with compost and dropped a seed in each…

Video: How to Make Shakshuka

20th November 2018 Steve Ott Recipes, Video

This one-pot dish originated in Tunisia and is a great way to use up your end of season peppers and tomatoes In this video the Kitchen Garden team take you through how to prepare a delicious and warming meal for a cold autumnal day. The following recipe for Shakshuka will serve four people, take ten minutes to prepare and thirty…

KALE & AVOCADO TOAST WITH POACHED EGG

23rd August 2017 Steve Ott Recipes

This is a great brunch snack.Quick and easy to make and it tastes great too! Serves 2 | Preparation time: 10 minutes | Cooking time: 20 minutes • 1 tsp olive oil • 1 small bunch of kale, finely chopped • 1 avocado • 2 organic eggs • 2 slices of sourdough toast • Salt and pepper • A pinch…

SPANISH EGGS WITH PARSLEY & CHORIZO

1st March 2017 Steve Ott Recipes

Bursting at the seams with colour and flavour, this Spanish egg and chorizo dish is great served for lunch or dinner. SERVES 4 Preparation time: 20 minutes | Cooking time: 30 minutes • 4 tbsp olive oil • 1 onion, chopped • 1 garlic clove, chopped • 1½ tsp hot smoked paprika • 1 tin chopped tomatoes • 1 tsp…

POTATO & EGG SALAD

13th February 2017 Steve Ott Recipes

The secret to a good potato salad is seasoning the potatoes while they are still warm. SERVES 4-6 Preparation time: 25 minutes | Cooking time: 20 minutes • 800g/1¾lb potatoes • 3 tbsp white wine vinegar • 2 celery stalks, diced • 2 spring onions, diced • 4 hard-boiled eggs, peeled • 3 tbsp mayonnaise • 1 tsp mustard powder…

Breakfast eggs with spinach

25th November 2016 Steve Ott Recipes

Set yourself up for a good start with this filling and nutritious breakfast of perpetual spinach and eggs. SERVES 2 Preparation time: 10 minutes Cooking time: 20 minutes • 2 large potatoes • 1 large handful of perpetual spinach, washed and chopped • 1 onion, chopped • 2 eggs • 1 tsp jalapeños • Salt and pepper • 50g/2oz cheddar,…

Leek & Spinach Omelette

17th October 2016 Steve Ott Recipes

Serve this leek and feta omelette for lunch, or as a light dinner with plenty of herbs. SERVES 2 Preparation time: 15 minutes Cooking time: 15 minutes • 50g (2oz) butter • 2 leeks, trimmed, halved lengthwise, thinly sliced • 1 bunch tarragon, finely chopped • 100g (4oz) baby spinach, plus extra, to serve • 6 eggs • A dash…

Apple and blackberry loaf

4th October 2016 Steve Ott Recipes

This traditional loaf recipe has been updated to incorporate seasonal fruit and a crunchy crumble topping. Ingredients (makes 12 slices) 250g (9oz) self-raising flour 175g (6oz) light soft brown sugar 175g (6oz) butter or margarine 1 dessert apple, peeled, cored and grated 2 eggs Zest of 1 orange, grated ½ tsp cinnamon 1 tsp baking powder 175g (6oz) blackberries…

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…

Spring Onion Frittata

8th March 2016 Anna Pettigrew Recipes

Frittatas are a firm favourite in my household. You can put practically any seasonal garden produce into the recipe! SERVES 4 • 500g (1lb 2oz) new potatoes, cooked and sliced • 2 tbsp olive oil • 1 handful spring onion, finely sliced • 1 garlic clove, finely chopped • 2 tbsp mint, roughly chopped • 2 tbsp parsley, roughly chopped…

Leek, Broccoli & Blue Cheese Quiche

8th January 2016 Steve Ott Recipes

Although they’re a winter crop, leeks have a delicacy of flavour that suggests spring, especially when paired with purple sprouting… Serves 4 90g (3¼oz) plain flour 80g (3oz) butter 125g (4½oz) Shropshire Blue or similar cheese, finely diced 150g (5½oz) leeks, trimmed and sliced 50g (1¾oz) purple sprouting broccoli (prepared weight), trimmed and separated into small florets 1 clove garlic,…