Parsley Archives - Kitchen Garden Magazine

Hanging veg gardens

24th April 2020 Shannon Butcher Tips and Advice

It is possible to grow an increasing range of tasty vegetables and herbs in hanging baskets, here are some top tips to get you started. Edible crops for baskets Tomatoes –the trailing bush types. Dwarf French beans. Lettuce. Salad leaves such as rocket, mizuna and corn salad. Nasturtiums for colour but are edible too. Herbs including parsley, chives, basil, mint,…

Celebrate Edible Britain for National Gardening Week 2019

12th February 2019 Steve Ott News

Encouraging everyone to grow-your-own is the theme of this year’s National Gardening Week (29 April–5 May 2019) The nation’s biggest celebration of gardening returns for 2019 from Monday 29 April to Sunday 5 May 2019 as the Royal Horticultural Society (RHS) encourages everyone to get involved in grow-your-own. The theme for this year is Edible Britain, with the RHS calling…

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…

Green bean salad with red and yellow peppers

12th July 2018 Steve Ott Recipes

This lively summer salad scores on looks as well as taste Ingredients (serves 2) 1 small red pepper, deseeded and sliced 1 small yellow pepper, deseeded and sliced 2 cloves garlic, peeled 2 tbsp olive oil 200g (7oz) French beans, tops removed and cut into 1.5cm (½in) slices on the diagonal 1 tbsp red wine vinegar ½ tsp brown sugar…

MUSHROOM & GOATS CHEESE RISOTTO

1st August 2017 Steve Ott Recipes

With apple, kale and mushroom on the menu, this month promises to be a tasty one thanks to Anna’s latest medley of culinary marvels I hadn’t really discovered the joys of growing your own mushrooms until I was gifted a mushroom growing kit. Make your own mushroom risotto from scratch with this recipe! SERVES 4 | Preparation time: 20 minutes…

SUMMER ORZO SALAD WITH RED ONION

16th June 2017 Steve Ott Recipes

Mediterranean orzo pasta is great in salads, and this Greek-inspired salad is great served at your next BBQ. SERVES 6-8 Preparation time: 20 minutes | Cooking time: 10 minutes • 450g/1lb orzo pasta • 1 large cucumber, peeled and diced • 200g/7oz feta cheese, cubed • 200g/7oz black olives, sliced • 400g/14oz tomatoes, halved • 2 small red onions, finely…

LENTIL BURGER WITH RED ONION

3rd June 2017 Steve Ott Recipes

A delicious and light vegetarian burger,perfect for enjoying al fresco. It is really simple to make as you throw all the ingredients in a food processor. No chopping required! SERVES 8 | Preparation time: 30 minutes | Cooking time: 30 minutes • 125g/4.5oz red lentils • 1 large red onion • 1 egg • 1 tbsp tomato paste • 1…

Pea risotto with pancetta and Parmesan

2nd June 2017 Steve Ott Recipes

Treat yourself. This recipe derives from a classic Venetian dish, risi e bisi (‘rice and peas’), which was traditionally made to celebrate the feast of San Marco on April 25. Pea season starts somewhat later here, and it makes a lovely early-summer supper. Ingredients (serves two): 25g (1oz) butter 1 medium onion, peeled and chopped 1 clove garlic, peeled and…

GRILLED SALMON KEBABS WITH A CHILLI HERB DRESSING

31st May 2017 Steve Ott Recipes

These spicy and delicious salmon kebabs are the perfect fish dish for your summer BBQ party. SERVES 4 | Preparation time: 30 minutes | Cooking time: 10 minutes • 680g/1½lb skinless salmon fillet (preferably wild), cut into 1-inch pieces • 2 organic lemons, very thinly sliced into rounds • 1 red onion, cut into wedges • 3 tbsp coarsely chopped…

BBQ’D WHOLE AUBERGINE WITH SEASONAL HERBS

31st May 2017 Steve Ott Recipes

This is the best way I’ve found to serve aubergine. By barbecuing it, then removing the outer skin, it becomes rich and creamy. Top tip: Pour plenty of good olive oil over and lots of herbs for a wonderfully summery dish. MAKES 4 as a main, or 8 as aside | Preparation time: 15 minutes Cooking time: 30 minutes •…

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…

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…

Bean sprout and sweet corn soup

10th February 2017 Steve Ott Recipes

This is a recipe that I use throughout spring and summer, adapting it to what’s in season: sprouting broccoli, asparagus, mangetout, French beans… Until then, here’s a winter version using bean sprouts, which you can harvest from your window-sill within a week – whatever the weather. Ingredients (serves 2) 15g (½oz) butter 1 small onion, peeled, halved and sliced 600ml…

SICILIAN CAULIFLOWER SALAD

10th February 2017 Steve Ott Recipes

Salads aren’t just for summer, you can get very creative experimenting with your winter veg too. This warm fragrant salad of cauliflower takes its inspiration from Sicily, and is lovely served for lunch or as a side dish. SERVES 4 Preparation time: 15 minutes Cooking time: I hour 30 minutes • 1 medium cauliflower • 2 tbsp extra-virgin olive oil,…