I started with this recipe from Rose Elliot’s ‘Pasta Pasta’, aiming to work out the proportions per person, allowing me to cook for one person or six. I am planning on trying a squeeze of lemon juice next time, or some pine nuts. Not sure.
INGREDIENTS per person:
- 100g farfalle pasta
- 50g grated carrot
- 50g chopped sundried tomatoes
- a sprig of thyme
- 50g grated hard goat’s cheese
- salt and pepper
- A drizzle of good olive oil
- Put on a pan of salted water and bring to the boil. Prepare the carrots, tomatoes and cheese while the water heats
- Boil the pasta for around 8 minutes. For the last minute of cooking, add the grated carrot. Stir and drain, and return to the pan
- Add the olive oil, thyme, grated cheese and sundried tomatoes, season and stir to mix.
This is a quick recipe involving some of the new peas and young herbs from the garden. It was quick and delicious. I had some spaghettini, which is like spaghetti but thinner and faster to cook, you could use spaghetti which is thicker, or capellini which is finer. I was cooking for myself only, so I scaled the recipe appropriately. You can scale it up as required.
- Around 75g mangetout
- around 75g pasta
- around 20g butter
- 4 tbsp chopped herbs, a mixture of parsley, basil and chives, or chive flowers
- 1 small clove of garlic, crushed
- salt and pepper
- parmesan to taste
- Bring a large pan of salted water to the boil.
- Meanwhile prepare the peas; remove any stringy bits and cut to your preferred size, and put into a steamer, ready to cook.
- Mix the crushed garlic, a grate of salt, butter and herbs together in a small warm bowl.
- Put the spaghettini in the sauce pan, put the peas over the top in the steamer, and cook until the spaghettini is just about cooked. Drain the pasta when it is ready, and return to the hot pan.
- Mix the butter and herbs into the pasta, then mix in the peas
- Serve with a dredging of grated parmesan and black pepper to taste.
The vegetable garden is growing really well in spite of the high winds trashing the potatoes and the beans. This afternoon I started thinning out the root vegetables and removing some random kale plants that had self-seeded in amongst the leeks. I used about 500g of thinnings and leaves to make this soup.
- A mixture of vegetables. I had some mizuna greens, orache, Russian kale, carrots, mange tout, and some small beetroot tops. All washed and chopped small
- A small onion, finely chopped.
- Celery salt
- Marigold stock
- 2 tbsp Green pesto sauce
- Salt and pepper
- Olive oil
- Around 1/5 litres of boiling water
- A handful of soup pasta, such as quadretti or stelline
- Freshly grated pecorino or parmesan cheese
- Heat the oil on a low flame, and gently fry the onion until it is soft.
- Add the vegetables in the order in which they will cook, slowest to fastest. I added the carrots, then the beetroot tops, mizuna and kale, then poured over the boiling water, and seasoned with celery salt, black pepper, and some marigold stock powder.
- Once the kale is beginning to cook, then add the orache and peas, and the soup pasta. Check for taste and simmer until the pasta is just about done.
- Stir the pesto into the soup, and serve sprinkled heavily with grated parmesan or pecorino.
The pea season is coming. The mange tout are already ready, and some of the peas are podding up nicely. I did a massive pick-through of the peas at Tagsa Horticulture, and made this curry based on one in ‘Curry Easy’ by Madhur Jaffrey.
- 1 tbsp ground coriander
- 1 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1/2 tsp ground ginger
- 3 tbsp rapeseed oil
- 1/2 small onion, chopped finely
- half a can of chopped tomatoes
- 1 tsp salt
- 2 punnets of chestnut mushrooms, around 400 to 500g, chopped into chunks.
- 300g peas, could be frozen, or mange tout, freshly picked and halved
- Combine the dry spices in a bowl and add around 1 1/2 tbsp water to make a paste
- Pour the oil into a medium pan, and heat to medium hot. Add the onion and start to stir and fry, until the onion is becoming a little browned at the edges.
- Add the spice paste, cook for a minute and then add the tomato, mixing and stirring.
- After about five minutes, when the tomato is hot and beginning to cook down, add 450ml boiling water and the salt. Bring to a simmer, and cook for 20 minutes
- Add the chunks of mushroom, bring back to a simmer and cook for another 10 minutes.
- Add the peas, bring back to a simmer and cook for a further 5 minutes.
This was best served warm, rather than hot, with a flat bread such as a nan.
The season for this dish is coming soon, but I just longed for it. I had eggs, some frozen broad beans from last year, and some dried dill, and it was very good. It will be even better when my dill plants and broad beans are ready. Thanks to Susannah and Alexander for the eggs.
Thank you to ‘nightingales and roses‘ for the recipe.
- 500-600g broad beans
- 4 eggs, lightly beaten
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp white pepper
- 2 cloves of garlic, crushed or chopped
- 1 tbsp flour
- 3/4 tsp turmeric
- 60g fresh dill, chopped, or 2 tbsp dried
- 4 tbsp oil
- Defrost the beans, if using frozen beans. For larger beans, remove the tough outer skin.
- Heat the oven to 190C.
- Mix the salt, baking powder, pepper, garlic, flour and turmeric and beat into the eggs. Squish any lumps, then fold in the beans and dill.
- Oil a 20cm springform tin with half the oil, and heat it in the oven. When the tin is hot, pour in the mixture and return to the oven.
- Bake for 15 minutes, then remove from the oven, and brush the remaining oil over the top. Return to the oven and bake for another 10-15 minutes, until the top has a lovely golden crust.
Serve with a radish salad, flatbread, a yoghurt dip, some fresh walnuts.
I found the original recipe I was given rather sweet, so I have reduced the amount of honey in the recipe here. I’m currently trying out all sorts of recipes with potato in, if you hadn’t noticed.
- 1 can of borlotti beans
- 4 tbsp olive oil
- 2 onions, finely sliced
- 8 cloves of garlic, chopped
- 2 carrots, 1cm dice
- 1 tbsp tomato paste
- 4 dried chillies, crushed
- 1/2 tsp mild dried chilli flakes
- 2 medium potatoes, cut into 1cm cubes
- 1 tbsp dried basil
- 1/2 tsp salt
- juice of half a lemon, about 2 tbsp
- a good grind of black pepper
- 1 tbsp honey
- flat-leaf parsley, chopped, to serve
- Heat the oil over a medium flame, and fry the onion, garlic and carrot for around ten minutes. Keep stirring so that the vegetables don’t catch.
- Add the tomato paste, chillies and chilli flakes, and cook for a minute.
- Add the borlotti beans, potato, dried basil and salt and cook for a few minutes to heat everything through
- Add 500ml boiling water and the lemon juice, and simmer for around twenty minutes until the potato is cooked.
- Add the black pepper and honey to taste, and stir the parsley through. Leave the stew for around ten minutes before serving, to allow the flavours to mingle.
This is a delicious vegetarian stew, it reheats well, and is very forgiving with variations on the vegetables.
- 4 tbsp vegetable oil
- 2 cloves of garlic, crushed
- 2 slices of fresh ginger, peeled and crushed
- 2 large potatoes, peeled and cut into 4cm cubes
- 1 pack of green beans, sliced into 4cm lengths
- 2 carrots, cut into 4cm batons
- 1 punnet of mushrooms, cut into 4cm chunks (or whole if you picked the right size at the shop)
- 4 tbsp dark soy sauce (Chinese Soy Sauce)
- 4 tsp sugar
- 2 tbsp dry sherry or shaohsing wine
- Heat the oil in a large pan, medium to high heat, and when it is hot, add the ginger and garlic, fry for around 15 seconds.
- Add the potatoes, beans and carrots, and stir for another minute.
- Add the mushrooms, and fry for another minute.
- Add around 500m boiling water, the soy sauce, sugar and wine, and bring back to the boil. Cover, turn the heat down low and simmer for around twenty minutes.
- Remove the cover and turn the heat up, boiling the sauce down, stirring gently as you go. You are aiming to get down to a thick gravy-like sauce which coats the vegetables.
- If you want to prep ahead and reheat for after work, leave a little more sauce, so that this boils down as you reheat it.
This recipe is very forgiving; you can vary the stock base, the proportions of the vegetables or the herbs you use, whether or not to include chestnuts or cream.
- 1 large onion
- 1 tbsp vegetable oil
- 1 tsp butter
- 4 tbsp sherry (subst wine if no sherry available)
- 250g brussels sprouts
- 500ml stock (increase if you are not using chestnuts)
- pinch of dried tarragon
- 200g chestnut puree
- salt and pepper
- 4 tbsp single cream
- Chop the onion, and fry gently in the butter and vegetable oil, for around 5 minutes, so that it starts to soften without browning.
- Add the sherry, bring to the boil and when the alcohol has boiled off, add the sprouts, stock, tarragon and pureed chestnuts, and bring to a simmer. Simmer for around 15 minutes.
- Use a soup blender and whiz until smooth. Season and add the cream, if using.
Although the ingredients for this recipe appear simple, it requires careful cooking to get it right. If you do not cook the ingredients down properly, it can be slightly bitter and watery. Done well, it is amazing, more than the sum of its parts.
- 70g butter
- 800-900g courgettes
- 1 tin organic chopped tomatoes
- 2 tbsp freshly chopped parsley
- 1 clove of garlic
- salt and pepper
- Wholemeal breadcrumbs
- Use a peeler to peel the courgettes lengthwise. Do not peel completely, leaving a few strips of the green skin. Then slice them into thin rounds about half a centimetre thick.
- Put the sliced courgettes in a colander and salt them, and leave them to drain for at least half an hour. Put a plate on top of them to press them down.
- Put the chopped tomatoes, 10g of butter, chopped parsley and the garlic in a medium pan with salt and pepper and simmer very slowly to make a very thick paste.
- In the meantime, put the sliced courgettes onto a tea-towel and mop up all the surface water, getting them as dry as possible.
- Cook about half of the sliced courgettes in 20g of the butter. Start by gently melting the butter; do not let it colour brown. Add the courgettes and cook on a low heat until they are transparent. Repeat for the rest of the courgettes and another third of the butter. Doing them in two separate batches allows you to cook all of the courgettes properly.
- Amalgamate the tomatoes and the courgettes, and put the mixture into an oven ready dish. Smooth down the top and strew with breadcrumbs, just a light layer. Dab a little more butter over the surface. Put the dish in the top of a hot oven (around 190C) for 25 minutes and serve very hot when the surface is a deep golden brown.
This would be a good accompaniment for pork or lamb, or served as a light meal with a baked potato .
I think of these as tiny square spicy chips – they should be crispy and flavoursome.
- Around 700g potatoes, diced to around 1cm cubes
- 5 tbsp veg oil, such as rapeseed or sunflower oil
- 1/8th tsp asafoetida
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/8 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp red chilli powder, such as Kashmiri chilli powder
- 1/2 tsp salt
- Heat the oil in a wok over medium heat, and add the asafoetida, mustard seeds and cumin seeds, and let them sizzle for a minute, so that the mustard seeds pop.
- Add the potatoes, stir and sprinkle in the turmeric.
- When the potatoes start to brown, add the coriander, cumin, chilli and salt and turn the heat up to hot. Fry for another couple of minutes so the potatoes are crispy on the outside.
A great side-dish, or serve with a fried egg on top.