Nuts Archives - Kitchen Garden Magazine

Plant power: How to grow your own plant-based protein

How to grow your own plant-based protein this Veganuary

8th January 2024 Web Editor Features, Tips and Advice

Whether you’re vegan, vegetarian or just trying to cut down your meat and dairy intake, how about growing your own plant-based protein? Growing any of your own produce is one of the best ways to reduce your carbon footprint and if you’re making the switch to a plant-based diet then why not flex your green fingers? The experts at The…

Jazz up your sprouts!

8th December 2023 Steve Ott Recipes

They don’t want, or need, to be soggy, tasteless or grey… liven up your Christmas dinner with this zingy recipe from the team at YesPeas! Peas And Brussels Sprouts With Hazelnut And Orange Glaze Ingredients 200g prepared Brussels sprouts 400g frozen peas 50g butter 50g hazelnuts, roughly chopped Zest and juice of one orange 1tsp sugar Sea salt and black…

Podcast 79: Sweet and Savoury Corn

24th April 2020 Rachel Atkins Podcast

The Kitchen Garden Magazine Podcast – packed full of hints, tips and advice from the team. Corn ranges from savoury to super sweet, yellow to blue, giant growers to hip high minis – it’s not just sweetcorn! It has always been a staple of native Indians in the United States, with most corn varieties actually being more savoury in flavour…

Plant diet devised for people and planet

21st January 2019 Steve Ott News

A report published in the medical journal, The Lancet, advises on what we should eat for our own health and that of the planet How might it be possible to feed 10 billion people healthily, while also reducing our demands on the planet? An international commission of 37 scientists spent two years devising the Planetary Health Diet, which has just…

CHRISTMAS LEFTOVERS: WHICH ARE SUITABLE FOR BIRDS?

28th December 2018 Steve Ott Blog

We have lots of festive leftovers at this time of year, but not all should be given to the birds, wildlife specialists CJ Wildlife explain Birds delight us with year-round visits and fun antics, plus their own wild food supplies are likely to be dwindling as the winter stretches on. However, tempting as it is to go out with a…

DAMSON ALMOND CRUMBLE

4th September 2017 Anna Pettigrew Recipes

With beet, winter squash and damsons on the menu, Anna Pettigrew’s latest culinary creations will certainly get those taste buds tingling Crumbles make some of the best puddings – not only are they easy to make, they are so accommodating in terms of the fillings you can use. If you are short of plums, pop some berries in and you…

KALE & HERB CRÊPES WITH A CHEESE SAUCE

15th August 2017 Steve Ott Recipes

This dish is great to serve for lunch or for dinner with some green beans on the side. It’s great to have various recipes on hand to spice up your home-grown kale. SERVES 2 | Preparation time: 30 minutes | Cooking time: 30 minutes FOR THE CRÊPES • 25g/1oz butter, melted • 25g/1oz plain flour • 225ml/8fl oz milk •…

APPLE MUESLI BAKE WITH MAPLE SYRUP

8th August 2017 Steve Ott Recipes

And it’s so quick to knock together – it can be made on a whim when you are craving a delicious sweet treat. This is a great way to use up any apples that have gone a bit soft or bruised. SERVES 4-6 | Preparation time: 15 minutes | Cooking time: 45 minutes • 5-6 not too sweet apples, peeled,…

Tiger Nuts

16th March 2017 Steve Ott News

Super Foods Packed with Goodness! Dobies are delighted to launch a plant that truly deserves the title of heritage! Cultivated for over 4,000 years and much favoured by the Egyptians, ‘Tiger Nuts’ as they are known, are meeting the growing demand for healthy snacks that can easily be grown in a container at home. Once popular in the 50ies era…

Roast Garlic, Mushroom & Nut Pate

1st February 2017 Steve Ott Recipes

This vegan pâté is sure to take your fancy, and is a speedy dish to prepare. It’s delicious on hot toast or crackers. SERVES4 Preparation time: 15 minutes Cooking time: 15 minutes • 250g/9oz organic chestnut mushrooms, chopped roughly • 60g/2oz unsalted mixed nuts, such as walnuts or hazelnuts • 1 whole garlic • 1 tbsp olive oil • ½…

SWEETHEART CABBAGE WALDORF SALAD

1st February 2017 Steve Ott Recipes

The perfect wintry salad. A wholesome and wintry take on the classic Waldorf salad, which is perfect served as an accompaniment to many dishes. SERVES 4 Preparation time: 15 minutes • 1 sweetheart cabbage, shredded • 150g/5oz grapes, cut in half • 2 tsp white balsamic vinegar • 60g/2oz shelled walnuts • 2 tbsp mayonnaise • 2 sticks of celery,…

Plum Salad with Maple Syrup Crunch

14th July 2016 Steve Ott Recipes

A pretty and tasty summer salad, great served as a light lunch. SERVES 4 Preparation time: 25 minutes FOR THE MAPLE-NUT CLUSTERS 75g (3oz) sliced almonds 50g (2oz) hazelnuts, roughly chopped 50g (2oz) pumpkin seeds 3 tbsp maple syrup 1 tsp salt FOR THE SALAD 4 plums, halved and pitted 4 tbsp extra-virgin olive oil 2 tbsp balsamic vinegar 1/4…

Apricot, buckwheat and hazelnut crumble

29th June 2016 Steve Ott Recipes

Stone-fruits make a delicious, summery filling to comforting crumbles. Lucy Burton shares her recipe for a gluten-free seasonal crumble Warm and comforting crumbles are usually reserved for the colder winter months, when apples, pears and quince grow in abundance. Subject as we are to the unreliable workings of British summer weather however, a cosy pudding in summer can, sometimes, prove just…

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…