Innholdsfortegnelse for October 2021 i Kitchen Garden

You may well have been harvesting for some months now but October is the time when all those longer-term lovelies, including the winter squashes, are ripening and ready for stashing away for the colder months. Of course, you’ll find lots on harvesting and preparing your autumn produce on our jobs pages starting on page 6, including some useful suggestions for dealing with any gluts, but you’ll also find some timely reminders to sow more late salad leaves and top tips to ensure you have fresh herbs at your fingertips come the winter. Fruit planting season will soon be with us – an exciting time when we get to browse the catalogues for that new apple tree or soft fruit that we’ve been promising ourselves. Our resident fruit expert David Patch…

SAD-LOOKING APRICOT I wondered if you may kindly help with my apricot tree. It is a variety called ‘Aprigold’, and is a dwarf grafted variety. It was protected over winter and is now against a south-facing wall for warmth. The last few weeks the leaves have got more and more red spots in them and are drooping. I’ve had a look at the roots and they are healthy and growing well. It doesn’t appear over-or underwatered and has been fed. I wondered if it had peach leaf curl but wasn’t sure if this affected apricots? Shiv Panchalingam, Reading Guy Barter, chief horticulturalist, RHS GUY SAYS: I don’t think this is peach leaf curl. The spots are more consistent with bacterial canker where the bacteria infect the leaves, causing little spots.…

When it comes to home-grown veg, peas are pretty high on the list of crops that people grow or want to have a go at growing. They are beautiful straight from the pod in the garden, perfect to boil for a couple of minutes and serve with fresh mint, or ideal to freeze for later use. That said, my favourite way to eat them is mixed into some chopped cucumber, red onion and feta cheese, then drizzled with a little oil and a bit of fresh, crushed garlic for a really nice salad. Peas used to be a staple food in the UK in years gone by, not for eating fresh but for drying and sustaining the nation throughout the winter months, with pease pottage being popular. However, peas lost…

Growing fruit and vegetables for me is rooted in a love of food. I also hate waste and want the most from my garden for the least effort. But growing is only part of the challenge. When to harvest and what to do with your crops if you are not going to eat them immediately are key. We have become conditioned as to which bit of plant we use. Plant parts that are a bit fiddly or tricky to pack have become ‘waste’. Lots of plants produce edible flowers and seeds that aren’t commercially viable but can be enjoyed at home. Knowing how to keep harvested crops in great condition for as long as possible reduces waste. Rediscovering traditional food preservation methods, but adopting new technology to make them even…

The simplest ideas are often the best and when it comes to extending the season, both in early spring and the autumn, cold frames are hard to beat. Hardly new (the Victorians made full use of them) and not much more than a box with a transparent covering, yet they can offer just enough additional warmth and protection to allow you to sow up to a month earlier in the spring than you might do outdoors and a month later in the autumn. You can make your own from wood such as recycled scaffold boards or pallets, bricks or any other material that will make a wall on which to support a covering of glass or clear plastic. The covering itself could be made from recycled windows (the traditional option)…

KG PODCASTS AN INTERVIEW WITH MARTIN FISH See our interview with Martin Fish, RHS judge, gardening expert and one of KG’s longstanding contributors. Podcast 95 AN INTERVIEW WITH ROB SMITH Heritage veg enthusiast and Big Allotment Challenge winner Rob chats about what he likes doing best – growing fruit and veg. Podcast 93 AN INTERVIEW WITH FRANCES TOPHILL BBC Gardeners’ World presenter Frances Tophill talks about her passion for rewilding. Podcast 99 For these and for all of our podcasts go to: www.kitchengarden.co.uk/category/podcast FIVE TIPS FOR TACKLING AN ALLOTMENT Ex Blue Peter and Westminster Abbey gardener, Chris Collins, shares his top tips for starting out on your organic allotment journey. Chris (now head of horticulture at charity Garden Organic) started his allotment journey three years ago when he took on…

SNEEBOER TIMBER BULB PLANTER With a 12.5cm (5in) deep, 6cm (2½in) diameter, hand-forged, stainless steel cone, this bulb planter can be used for autumn plants of daffodils and tulips, but also doubles as a potato planter too. It has an ash handle and measures 90cm (3ft) long. HARROD HORTICULTURAL www.harrodhorticultural.com TEL: 0333 400 6400 PRODUCT CODE: GGT-368 PRICE GUIDE: £99.95 * Prices correct at time of Publication KG VERDICT Not the cheapest planter in town but a class act. The smooth and comfortably contoured T-handle allows for twohanded pressure, further supported by the side bar for placement of the foot when driving the cone into the soil or lawn. The tool can be turned either way to suit right-footed or left-footed users. The cone slides into grass and soil almost…

TRADITIONAL TOOLS, BUILT TO LAST Spear & Jackson’s Traditional Stainless range of cultivating tools has been created by combining modern and natural materials to create timeless, quality classics. The Garden Riddle is made from chrome-plated steel for durability. With a 330mm (13in) diameter and 10mm (⅜in) square base plate holes, it is ideal for sifting soil and compost and removing stones. With an RRP of £21.99, this is an indispensable piece of kit for any garden or allotment. Spear & Jackson has been designing and manufacturing quality garden tools for more than 260 years. Its extensive ranges of cultivating, digging and cutting tools appeal to all levels of gardening ability, from the occasional gardener through to professional garden designers and landscapers. Spear & Jackson products are available from all good…

Well worth the effort to make from scratch when you have the time! This rainbow lasagne is absolutely delicious with earthy beetroot and tangy passata sauce. SERVES 6 Preparation time: 1½ hours Cooking time: 1 hour ■ 400g/14oz beetroot, washed topped and tailed ■ 1 box of lasagne pasta ■ 1 large onion, chopped ■ 3 cloves garlic, minced ■ 2 tsp dried oregano ■ 300g/10½oz spinach ■ 250g/9oz ricotta ■ 1 large egg ■ 200g/7oz mild cheddar, grated ■ ½ tsp ground cinnamon ■ 1 ball mozzarella, sliced ■ 400g/14oz passata FOR THE WHITE SAUCE ■ 500ml/1 pint whole milk ■ 50g/1¾oz butter ■ 50g/1¾oz plain flour ■ Nutmeg 1. Preheat oven to 200C/fan 190C/gas 6 2. Bring a large pan of water to the boil and cook…

A freeform French tart filled with delicious end-of-season chard, ricotta and chutney. Absolutely delicious and sure to impress. SERVES 4 Preparation time: 40 minutes Cooking time: 40 minutes ■ 2 tbsp olive oil ■ 2 shallots, sliced ■ 2 cloves of garlic, minced ■ 500g/1.1 lb of Swiss chard (tough stems removed) ■ 250g/8oz cottage cheese 100g/3½oz grated Gruyere or Comté ■ 1 egg, beaten ■ Salt and pepper to taste ■ Freshly grated nutmeg ■ 1 tbsp chutney FOR THE GALETTE DOUGH: ■ 300g/10oz plain flour ■ 85g/3oz polenta ■ 1 tsp sugar ■ 1 tsp salt ■ 170g/6oz unsalted butter, cut into ½ ■ inch pieces and chilled ■ 4 tbsp olive oil ■ 50ml/1¾fl oz ice water 1. Start by making the dough. Pulse the…

Preparation time: 25 minutes Cooking time: 45 minutes ■ 3 small winter squash such as ‘Hokkaido’ ■ 1 tin butter beans ■ 4 tbsp oil ■ 2 shallots, minced ■ 3 cloves garlic, minced ■ 250g/8oz green/brown/speckled dried lentils ■ 1 litre vegetable stock ■ Leaves from a few sprigs of fresh thyme ■ 1 bay leaf ■ 3 tbsp tamari/soy sauce ■ 1 tbsp honey 1. Preheat the oven to 180C/fan 170C/gas 4. 2. Cut the squash in half and remove the seeds. Leaving the skin on, chop into wedges and put on to a baking tray. Drizzle with two tablespoons of oil and a pinch of salt and mix, coating the pumpkin wedges evenly. Bake in the preheated oven for 30–40 minutes, until they start to brown and…

SERVES 4 Preparation time: 30 minutes Cooking time: 40 minutes ■ 1 tbsp olive oil ■ 1 leek, washed, trimmed and finely sliced ■ 1 celeriac, washed, peeled and roughly chopped ■ 2 apples, cored and roughly chopped ■ A few sprigs of fresh thyme, leaves picked ■ 1.5 litres/2½ pints of vegetable stock ■ 1 x 400g/14oz tin of butter beans, drained ■ Sea salt and freshly ground black pepper TO SERVE ■ 75g/2½oz butter ■ A few sprigs of fresh sage per person, leaves picked 1. Heat the oil in a large pan, then add the leek and cook over a low heat for 10 minutes, until soft and sweet, taking care not to catch it. 2. Add the celeriac, apples and thyme and cook for 2-3 minutes,…

SERVES 4 Preparation time: 30 minutes Cooking time: 50 minutes ■ 2 tbsp olive oil ■ 1 large butternut squash ■ 1 tsp sea salt ■ Large knob of butter ■ A large bunch of sage ■ 3 cloves of garlic, minced 1 onion, chopped ■ 1 bunch of kale ■ 1 packet of lasagne pasta ■ 150g (6oz) mozzarella cheese, grated FOR THE WHITE SAUCE: ■ 750ml (1¼ pint) milk ■ 85g (3oz) butter ■ 1 bay leaf ■ 85g (3oz) plain flour ■ ¼ tsp pepper, ground ■ ¾ tsp nutmeg, ground 1. Preheat oven to 200C/180C fan/gas 6. Grease a lasagne dish, set aside. 2. Split and de-seed the butternut squash. Drizzle 1 tbsp olive oil over and place in a baking dish together with the garlic.…

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 of olive oil ■ A small bunch parsley, finely chopped ■ 50g (2oz) feta, crumbled 1. Melt the butter in a frying pan over medium heat. Add leeks, garlic and tarragon, and cook, stirring occasionally until leeks are soft. Add spinach and mix in. Cook until the spinach is wilted. Season with salt and pepper. 2. Whisk eggs and parsley together. Heat a little oil in a non-stick frying pan over medium-high heat. Pour in half the egg mixture, swirling pan to coat base. Cook for 2-3…

MAKES 4-5 X 500ML JARS Preparation time: 30 minutes Cooking time: 1 hour ■ 1 kg/2lb Bramley apples, peeled, cored and roughly chopped ■ 1 kg/2lb pears, peeled, cored and roughly chopped ■ 1 kg/2lb plums, halved and stones removed ■ A thumb piece of fresh ginger, peeled and grated ■ 2kg/4½lb granulated sugar ■ Zest and juice of 1 lemon 1. Place all the fruit and ginger in a large heavy-bottomed pan. 2. Pour in just enough water to cover the base. Bring to the boil, then reduce the heat and simmer for 45 minutes until the fruit is tender. Make sure to stir once in a while to stop it from sticking. 3. Remove from the heat and stir in the sugar until completely dissolved. 4. Add…

SERVES 4 Preparation time: 30 minutes Cooking time: 20 minutes ■ 300g/101/2zoz chicken pieces ■ 200g/7oz bok choy ■ 100g/3½ oz baby corn ■ 1 red pepper ■ 1 onion, sliced MARINADE: ■ 100ml/3½oZ fresh orange juice ■ 2 tbsp dry sherry ■ 1 tbsp dark soy sauce ■ 1 tbsp white wine vinegar ■ 1 tbsp honey ■ 4 tsp sesame oil ■ 1 clove garlic, minced ■ 1 tsp Chinese five spice SAUCE: ■ 100ml/31/2fl oz chicken stock ■ 2 star anise ■ 1 tbsp soy sauce ■ 1 tbsp tomato ketchup ■ 4 tbsp soft brown sugar ■ 3 tbsp white wine vinegar ■ 2 tsp cornflour, dissolved in 4 tsp cold water GARNISH ■ 2 spring onions, finely sliced 1. Combine the marinade ingredients, add the…

SERVES 2 Preparation time: 10 minutes Cooking time: 20 minutes ■ 1 tbsp of vegetable oil ■ 3 spring onions, chopped ■ ¼ red chilli, de-seeded and sliced ■ A thumb of ginger, grated ■ 1 garlic clove, chopped ■ 800ml/1½ pint of vegetable stock ■ 2 medium pak choi, washed and chopped ■ 2 tbsp of miso paste ■ 2 nest of egg noodles 1. In a medium pot heat the oil and fry the spring onions for three minutes. Add the ginger, garlic and chilli and fry for a minute longer. 2. Pour in the stock and bring to the boil for five to seven minutes. 3. Add in the pak choi and miso paste and stir to dissolve the miso. Gently simmer for five minutes. 4.…

SERVES 6 Preparation time: 30 minutes Cooking time: 50 minutes FOR THE PASTRY: ■ 400g/ 14oz of plain flour ■ 2 tbsp of caster sugar ■ 1 lemon, zest of ■ 250g/ 10oz of cold butter, cut into cubes ■ 1 egg ■ 2 tbsp of cold water FOR THE FILLING: ■ 5oz golden caster sugar, plus extra for sprinkling ■ A knob of butter ■ 400g/14oz of a mix of cooking apples and eating apples, peeled and chopped ■ 200g/7oz of blackberries ■ 1 egg for brushing 1. For the pastry, place the flour, sugar and lemon zest into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the egg and the water and mix with a round-bladed knife until the mixture forms…

SERVES 2 Preparation time: 20 minutes ■ 1 heaped teaspoon of grated horseradish ■ 125g/41/2oz of creme fraiche or cream cheese ■ A few sprigs of dill, chopped ■ 1/2 lem on, juiced ■ 1 tsp of capers, rinsed and chopped ■ 200g/7oz of smoked mackerel ■ Butter, for spreading ■ 4 slices of thick cut wholemeal bread ■ 1/2 small cucumber, cut into ribbons ■ 1/4 red onion, thinly sliced ■ Large handful of watercress ■ Black pepper 1. Combine the horseradish, creme fraiche/cream cheese, dill, lemon juice and capers in a small bowl. Season well with black pepper. 2. Next flake the mackerel into the bowl and mix well. 3. Butter the bread and spoon the mackerel mixture onto two slices. Layer the cucumber ribbons on top…

TOP JOBS FOR OCTOBER TASKS FOR YOUR VEGETABLE PATCH BY JOYCE RUSSELL GATHER LEAVES Collect fallen leaves and use them to cover empty beds, make leaf mould, or add a thin layer to the compost heap. Leaves look lovely on the ground, but they can make paths slippery. Use your judgment to get a balance between beauty and usefulness. TIDY STRAWBERRY BEDS Autumn varieties can be fruiting well in a good October. Remove any late flowers from summer varieties as these won’t make anything at this stage. Remove any runners and trim off discoloured leaves. PLANT SPRING CABBAGE Buy plants, if you haven’t grown your own, and get them into the ground before the middle of the month. Plants will provide plenty of tasty green leaves next spring. REMOVE NETTING Fruit…

■ It’s always a good idea to have a good tidy and clean up in the greenhouse, especially if you use the benches to overwinter a range of plants. A good brush down to get rid of old compost and cobwebs and then a wash down with some disinfectant to kill any fungal spores will help to keep plants healthy. ■ Before the autumn winds set in, check the polytunnel, greenhouse and cold frames to make sure that all doors, windows and movable parts are in good order. If needed, carry out repairs straight away. ■ Slugs and snails can often be a problem under cover in autumn as they are searching for tender new growth to nibble on, so make sure any seedlings are protected. ■ In autumn vine…

Scour any catalogue and you will see descriptions of varieties which wax lyrical about the flavour – the decadent pleasure of eating strawberries warmed by the morning sun, picking nectar-sweet gages from the tree and eating them before you’ve even got back to the kitchen door. This is undoubtedly a major part of why we grow our own fruit, but there is a whole new world of tastes and textures available to the home cook who grows their own fruit, instead of relying on the choice from the supermarkets. There are several benefits from using fruit for cooking rather than just fresh. The obvious one is that it increases storage time. While some apples will happily store for several months, there are many that won’t. Cook them and freeze them,…

(*Free gifts not currently available in NI or EU) NEXT ISSUE ON SALE 30 SEPTEMBER GROW GARLIC, FRUIT FOR RAISED BEDS AND MUST-HAVE HERBS WE VISIT A VEGETABLE GARDEN THAT HELPS THOSE IN NEED MEET ANGELA GREAVES (AKA THE LEARNER GARDENER) DISCOVER HOW COVERING YOUR SOIL CAN IMPROVE YOUR CROPS MAKE YOUR COMPOSTING CORNER A HAVEN FOR WILDLIFE NATURE’S HARVEST: GETTING THE BEST FROM YOUR LEAVES PLUS CREATE A MINI FOREST GARDEN CROP PROTECTION TRIED & TESTED YOUR LATEST GIVEAWAYS AND OFFERS FREE WITH EVERY ORDER* 10 STRAWBERRY ‘FENELLA’ PLANTS (*Free only with orders from reader offer pages) To order your next issue of Kitchen Garden, head to classicmagazines.co.uk/pre-order-kg We will send it directly to you! No need to don a face mask and nip out to the shops. When…

SERVES 8 Preparation time: 25 minutes Cooking time: 35 minutes ■ 250g/9oz plain flour ■ 300g/10oz light brown sugar ■ 85g/3oz cocoa powder ■ 2 tsp baking powder ■ 1 tsp bicarbonate of soda ■ 125ml/4½fl oz vegetable oil ■ 2 tsp vanilla extract ■ 200g/7oz grated cooked beetroot ■ 300ml/10½fl oz almond milk FOR THE ICING: ■ 375g/13oz icing sugar ■ 1½ tbsp cocoa powder ■ 75g/2½oz dairy free butter ■ 4½ tbsp boiling water 1. Pre-heat the oven to 180C/350F/gas 4. 2. Liberally grease 2 x 20cm (8in) loose-bottomed cake tins with dairy-free butter and line the bottoms. 3. In a large bowl, sieve together plain flour, sugar, cocoa, baking powder and bicarbonate of soda. 4. Add almond milk, vanilla extract and vegetable oil. Mix well. 5. Add…

SERVES 6 Preparation time: 20 minutes Cooking time: 40 minutes ■ 250g/8oz turnip greens, or kale if preferred ■ 680g/1½lb turnips, peeled and diced ■ 2 shallots finely chopped ■ 3 tbsp butter divided ■ 3 tbsp plain flour ■ 1 tsp mace ■ 500ml/1 pint whole milk ■ 100g/3½oz grated cheddar ■ 100g/3½oz breadcrumbs ■ 2 tbsp melted butter ■ 1 tbsp olive oil 1. Remove stems and any bruised leaves from the greens. Wash thoroughly in cold water and drain well. Roughly chop. 2. Lightly fry the shallots in olive oil, set aside. 3. In a pan of boiling water cook the greens for 4 minutes. Add the turnips and cook for a further 5 minutes. Drain and set aside. 4. Preheat oven to 200C/fan 190C/gas 6.…

SERVES 4 Preparation time: 20 minutes Cooking time: 20 minutes ■ 1 sheet of puff pastry ■ 2 juicy pears ■ ¼ cup lemon juice ■ 120g/4oz goat’s cheese ■ 1 egg, beaten ■ 1 tbsp acacia honey ■ Black pepper ■ Fresh thyme leaves, chopped 1. Preheat the oven to 180C/fan 170C/gas 5. Line a baking sheet with parchment paper. 2. Unroll the sheet of puff pastry and place it on the baking sheet. 3. Fold the edges of the pastry in and crimp the edges with a fork. 4. Core and slice the pears thinly and drizzle the lemon juice over the top to keep the pears from browning. 5. Crumble the goat’s cheese over the pastry and sprinkle half the thyme over. 6. Next arrange the…

SERVES 4 Preparation time: 25 minutes Cooking time: 25 minutes ■ 1 onion, cut into rings ■ 1 large pear, sliced ■ ½ red cabbage, very thinly sliced ■ 2 beetroot, peeled and sliced ■ 4 tbsp vinegar ■ 1 tbsp sugar ■ 1 tbsp olive oil ■ 2 tbsp walnuts, chopped ■ 1 tbsp thyme, chopped 1. In a bowl, place the onion and pour over the sugar and vinegar, stir and set aside to marinade. 2. Place the beetroot in a small roasting dish and drizzle over half the oil. Bake in a preheated oven at 200C/Fan 180C/gas 6 for 20-25 minutes. 3. In a serving bowl, arrange the cabbage, cooked beetroot, onions and pears. Drizzle over the remaining oil, and scatter the nuts and thyme on…

SERVES 4 Preparation time: 25 minutes Cooking time: 15 minutes ■ 2 beetroot, grated ■ ½ sweetheart cabbage, shredded ■ 2 small carrots, grated ■ 1 tsp mustard ■ 2 tbsp raisins ■ A squeeze of lemon ■ 4-5 tbsp mayo or yoghurt ■ 1 pack halloumi, sliced ■ 175g (6oz) couscous ■ Some parsley, chopped 1. Mix the beetroot, cabbage and carrot with the mustard, mayo and raisins. Season to taste with salt and pepper and squeeze a little lemon over. Mix well to combine. Set aside. 2. Preheat the grill, and pop the halloumi slices under to cook. Turn once golden. Then set aside. 3. Pour over 250ml (8fl oz) boiling water over the couscous, stir to mix, then cover. Leave to stand for 7-10 minutes or…

MAKES 4 JARS Preparation time: 30 minutes Cooking time: 30 minutes ■ 1.5kg fresh beetroot ■ 1 cinnamon stick ■ 1 tsp whole black peppercorns ■ ½ tsp whole cloves ■ 1 tsp yellow mustard seeds ■ 1 tsp whole allspice ■ 3 bay leaves ■ 3 tbsp caster sugar ■ 1 litre distilled malt vinegar ■ 4 x wide-necked jars, sterilised 1. Make the spiced vinegar: put the spices, sugar and 300ml of the vinegar in a pan. Bring to the boil slowly, then take it off the heat and leave covered overnight. 2. Wash the beetroot carefully without rubbing the skin off. Put them into a large pan of boiling water and simmer for about 30 minutes until just tender. Drain and leave to cool. 3. Rub…

SERVES 4 Preparation time: 20 minutes Cooking time: 25 minutes ■ 300g/10oz butternut squash, peeled, de-seeded and cut into 2cm pieces ■ 250g/9oz fresh beetroot, halved or cut into wedges if large ■ 100g/3½oz purple potatoes, cut in half ■ 1 red onion, cut into wedges ■ 2 teaspoons olive oil ■ 1 tbsp balsamic vinegar ■ 1 tsp mustard ■ 1 tsp honey ■ 200g/7oz kale, shredded ■ 150g/5oz halloumi ■ 100g/3½oz brambles 1. Preheat oven to 200C/fan 180C/gas 6. 2. Line a baking tray with baking paper. Scatter the squash, beetroot, onion and potatoes over the tray. Drizzle with oil and season with salt and pepper. 3. Roast, tossing occasionally, for 20 minutes or until the vegetables are tender. Set aside to cool slightly. 4. Under a…

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 of chilli flakes 1. Heat a frying pan with the olive oil, then add the kale together with the chilli flakes and gently wilt for 4-5 minutes. Set aside. 2. Halve and stone the avocado, then scoop out the flesh and mash on to the bread. Top with the kale, and season with salt and pepper. 3. Heat a pan of water and using a wooden spoon, make a gentle ‘whirlpool’ – then carefully break the eggs into the centre of the ‘whirlpool’ and leave to…

SERVES 6 Preparation time: 20 minutes Cooking time: 5 minutes ■ ½ head of cauliflower, cut into very small florets ■ 100ml (31/2fl oz) vinegar ■ 100ml (31/2fl oz) water ■ 1 tsp salt ■ 1 tsp mild curry powder ■ 1 tsp turmeric ■ 2 tbsp mayonnaise ■ 5 tbsp creme fraiche ■ 2 tbsp dill, chopped ■ 1 tbsp capers ■ 1 carrot, finely chopped ■ 1 tbsp gherkins, finely chopped ■ Salt and pepper to taste 1. In a non-reactive saucepan heat the vinegar, water, salt and curry powder over high heat. Once it is boiling, take it off the heat. 2. Place the cauliflower and carrot into a large bowl, pour the vinegar mix over the vegetables and let it steep for 10 minutes. 3.…

MAKES 6 Preparation time: 15 minutes Cooking time: 10 minutes ■ 200g/7oz self-raising flour ■ 1/2 tsp salt ■ 50g/11/2oz coconut oil (the solid type) ■ 125ml (4½ fl oz) almond or soya milk ■ 50g/1½ Oz brambles (blackberries) 1. Heat the oven to 220C/fan 200C/gas 7, then lightly grease a baking sheet. 2. Sift the flour into a mixing bowl, then add the salt. 3. Rub in the coconut oil until the mixture resembles breadcrumbs. 4. Add the almond milk, and quickly bring the dough together, don’t over work it. 5. Finally, add the brambles and turn on to a floured work surface and knead very lightly. Pat out to a round 3cm (1 in) thick. Using a knife, cut six rough triangles and place on the baking…

■ GALES Strong winds are common this month. Make sure tall plants are tied to strong stakes. Pick up any loose items that might blow around and fix any loose doors and windows on structures. Remove any overhanging branches that might fall and do damage. ■ FROST The first hard frost can kill off tender plants. Cover over any that you want to keep going – this may work if one or two cold nights are followed by warmer weather. ■ SLUGS IN ROOT CROPS Lift carrots before slugs eat their way through the roots. It’s not worth running the risk of leaving them in the ground past early October. Damaged roots start to rot and you can lose the lot. ■ VINE WEEVIL Tip container-grown plants out of their…

Leaves for play and feeding the Soil Hi! I’m Belle and I’m here every month to share lots of fun activities for you to do at home, on your own or with your family OUR SERIES FOR YOUNG GROWERS. I love running through autumn leaves, kicking them up in the air as I go and hearing them crunch. The sounds are fantastic and so are the colours! So many different leaf shapes and shades of red, orange and yellow all over the ground. When you next step outside – how many different colours and leaves can you see? Pick the leaves up, throw them in the air and tear a few leaves into pieces! What noises can you hear? Did you know that these fallen leaves are also great for…

The legend goes that in the 14th century the Thane of Cawdor followed instructions he received in a dream to load a donkey with gold and let it wander the local vicinity. Wherever it laid down that night would be the site of the new castle. The donkey chose a humble holly tree to sleep under. Whatever the truth of the story, a petrified holly tree stands proud in the base of the castle, and carbon dating places it around 1397. The kitchen garden at Cawdor also has an unusual story. During the summer months, when the castle is open to the public, Lady Cawdor moves a few miles down the road to her summer house in Auchindoune. Visitors were free to explore the castle’s kitchen garden, which was originally…

One of the pleasures of growing your own is that one is always looking forward, preparing for seasons to come, even as nature is slowly preparing to rest for the winter. Clearing beds of summer crops creates space to plant for next summer’s garlic harvests. Using no-dig methods means that beds are always ready for next plantings, especially as regular hoeing keeps weeds to a minimum. I twist out the old plants, leaving most of the roots in the soil, which benefits the soil life and structure, and trowel out any weeds which might have been hiding there. A light tamping down with the back of a rake or my feet, and the bed is ready for the garlic. GARLIC PLANTING I mostly use my home-grown garlic as seed garlic,…

SAVE UP TO £9 (AGM is the RHS Award of Garden Merit. Under RHS garden trials these varieties performed particularly well) FREE WITH EVERY ORDER SHALLOT ‘GRISELLE’ (15 SHALLOTS) Planted in the autumn, shallots will get off to the best possible start, first putting down good roots in the stillwarm soil, then making rapid top growth in spring. Shallot ‘Griselle’ is one of the best varieties available and regarded by discerning cooks as the ‘true shallot’. This long bulb species (Allium oschaninii) originally grew wild in Central Asia but is now widely grown due to its exceptional garden performance. The shallots have a purplish pink flesh (and a grey skin) with a fine strong flavour favoured by cooks. All bulbs are certified as disease and virus free. You will receive…

PUMPKIN AND RED ONION FOCACCIA A fresh and fragrant focaccia straight from the oven is truly irresistible. Try my version with pumpkin and red onion for a seasonal twist! SERVES 8 Preparation time: 35 minutes Cooking time: 1 hour ■ 450g/14½ oz strong white bread flour ■ 1tsp salt ■ 1 x 7g sachet dried fast-action yeast ■ 3 tbsp olive oil, plus extra for greasing ■ Large handful fresh rosemary sprigs, chopped ■ A good pinch sea salt flakes ■ ½ pumpkin, peeled and sliced ■ 1red onion, sliced ■ Olive oil, to serve (optional) ■ Balsamic vinegar, to serve (optional) 1. Heat the oven to 200C/fan 180C/gas 5. 2. Combine the flour and salt in a large bowl. Put the yeast in a jug with 300ml (½pt) warm…

SERVES 2 Preparation time: 15 minutes Cooking time: 35-40 minutes ■ 400g/14oz turnip, diced ■ 200g/7oz potatoes, diced ■ 2 slices of stale bread, ripped into chunks ■ 2 tbsp olive oil ■ Salt and pepper to taste ■ 1 tsp caraway seeds ■ 2-4 eggs 1. Preheat the oven to 190C/fan 170C/gas 5. 2 Toss the turnips and potatoes in the olive oil, and place in a roasting tin. Season with salt and pepper and sprinkle over the caraway seeds. 3. Bake in the oven for 20 minutes. 4. Give everything a good stir to evenly cook, then add the bread. Place back in the oven for a further 10 minutes. 5. Remove from the oven, and make two hollows. Crack an egg into each hollow and bake…

SERVES 4 Preparation time: 20 minutes Cooking time: 45 minutes ■ 2 tbsp olive oil ■ 1 large onion, finely chopped ■ 400g/14oz minced pork/beef or vegan alternative ■ 1 carrot, finely chopped ■ 4 celery stalks, finely chopped ■ 4 garlic cloves ■ 2 tsp oregano ■ 1 tsp harissa paste or ½ tsp chilli flakes ■ A handful of coarsely-chopped flat-leaf parsley ■ 1 tin tomatoes ■ Salt and freshly ground pepper ■ 400g/14oz pappardelle pasta ■ 4 handfuls of Swiss chard 1. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add your mince of choice and a pinch of salt and pepper. Cook the mince until well-browned over a medium-high heat. Once browned, transfer the mince to…

SERVES 4 Preparation time: 30 minutes Cooking time: 1 hour ■ 1 tbsp sunflower oil ■ 400g/14oz pumpkin, peeled and chopped into small dice ■ 1 large stick celery, chopped into small dice ■ 1 medium onion, finely chopped ■ 4 cloves of garlic, minced ■ 1 red chilli, finely chopped or ½ -1tsp dried chilli flakes ■ 1 tbsp tomato purée ■ 1 tsp ground cumin ■ 1 tsp ground coriander ■ 1 bay leaf ■ 1 cinnamon stick ■ 1 tsp smoked paprika ■ 400g can of chopped tomatoes ■ 100g/3½oz each dried kidney beans, aduki beans and black eye beans, or a 400g can of each, drained ■ Handful of chopped coriander leaves 1. If using dried beans, soak and cook as recommended on the packaging…

SERVES 6 Preparation time: 20 minutes Cooking time: 20 minutes ■ 500g/1 lb celeriac (unprepared weight) ■ 4 shallots, peeled and halved ■ 2 tbsp olive oil, plus extra for greasing ■ 3 garlic cloves, finely chopped ■ 3 tbsp finely chopped fresh thyme, plus extra sprigs for garnish ■ 250g/9oz chestnut mushrooms, thickly sliced ■ 1 x 375g sheet ready-rolled puff pastry ■ 200g/7oz Gruyere cheese, or a vegetarian alternative, finely grated ■ 200ml/7fl oz cream ■ 3 eggs ■ 1 tsp Dijon mustard 1. Preheat the oven to 200C/fan 180C/gas 6. Peel the skin from the celeriac and cut into 2cm (¾in) slices. Place in a large roasting tray with the shallots and the olive oil, season well and toss together. Roast for 15 minutes until starting to…

SERVES 4 Preparation time: 10 minutes Cooking time: 50 minutes ■ 1 butternut squash ■ 2 tbsp olive oil ■ 1 tbsp butter ■ 2 onions, diced ■ 2 garlic cloves, thinly sliced ■ 1 mild red chilli, de-seeded and finely chopped ■ 850ml (29fl oz) vegetable stock ■ 4 tbsp crème fraîche 1. Heat oven to 200C/180C fan/gas 6. Cut the squash lengthways, and remove the seeds. Pop in a large roasting tin with half the olive oil. Roast for 30 minutes, turning once during cooking, until golden and soft. 2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and the chilli. Fry for 5-10 minutes until the onions are soft. 3. Scrape out the flesh of…

SERVES 4 Preparation time: 10 minutes Cooking time: 15 minutes ■ 400g (13oz) pasta of your choice ■ 2 tbsp extra virgin olive oil ■ 2 leeks, sliced ■ 2 large garlic cloves, sliced ■ 2 tbsp black olives, de-stoned ■ 1 x 200g (7oz) tin of tuna, drained ■ 150 ml (¼ pint) dry white wine ■ ½ lemon, zest of ■ 150 ml (¼ pint) double cream ■ 1 bunch of parsley, chopped ■ Salt and black pepper 1. Place the pasta into a large saucepan of lightly salted boiling water. Boil for 10-12 minutes until al dente. Drain well and return to the pan. 2. Meanwhile, heat the oil in a frying pan, add the leeks and garlic and cook gently for 5 minutes. 3. Flake in…

SERVES 6 Preparation time: 20 minutes Cooking time: 45 minutes FOR THE FILLING ■ Butter, for greasing ■ 12 large ripe damsons or plums, stones removed, chopped ■ 1 apple, cored, peeled, chopped ■ ½ lemon, juice only ■ 160g/5½oz soft brown sugar ■ ½ tsp almond essence FOR THE CRUMBLE ■ 175g/6oz plain flour, sifted ■ 50g/2oz almond flour ■ 50g/2oz sugar ■ 50g/2oz muscovado sugar ■ 100g/3½oz butter, chilled, cut into cubes ■ 100g/3½oz porridge oats ■ 1 lemon, zest of 1. Preheat the oven to 180C/fan 160C/gas 4. 2. Grease a 30cm/12in square ovenproof dish. 3. Place the plums, apple, lemon juice and almond essence into the bottom of the dish and sprinkle with the sugar. Mix well, and even it out. 4. For the crumble, in…

More recipes SERVES 6-8 Preparation time: 20 minutes Cooking time: 1 hour 15 minutes ■ 1 onion ■ 1 tbsp olive oil, plus extra for roasting ■ 1 tbsp balsamic vinegar ■ ½ butternut squash, de-seeded and cubed ■ 8 eggs ■ 100ml (3½ fl oz) milk ■ ½ tsp salt ■ 2 tbsp fresh parsley, chopped ■ 100g/3½ oz fresh spinach ■ 100g/3½ oz peas 1. Preheat oven to 180C/fan 170C/gas 5. 2. Slice the onion and place into a large saucepan. Add a tablespoon of olive oil and a tablespoon of balsamic vinegar. Cook the onion slices on low heat for about 20 minutes until very soft. Set aside to cool. 3. Meanwhile, place the squash cubes on a baking sheet and coat evenly with olive oil.…

SERVES 4 Preparation time: 15 minutes Cooking time: 15 minutes ■ 200g/7 oz flat rice noodles ■ 100g/31/2oz shrimp ■ 2 eggs, beaten ■ 4 tbsp tamarind sauce ■ 2 tbsp fish sauce ■ 1 tbsp brown sugar ■ 1 tsp chilli flakes ■ 2 tbsp vegetable oil ■ 2 garlic cloves, finely chopped ■ 200g/7 oz bok choy ■ 100g/31/2OZ bean sprouts 1. Cook the noodles according to the packet instructions. Drain and set aside. 2. While the noodles are cooking, mix the tamarind, fish sauce, sugar and chilli flakes together. Set aside. 3. Heat the vegetable oil in a wok or large frying pan over medium heat and add the garlic. Cook briefly, taking care it doesn’t catch, then add the shrimp and cook briefly until they…

SERVES 2 Preparation time: 10 minutes Cooking time: 20 minutes ■ 2 skinless salmon fillets ■ 2 large pak choi ■ 2 tbsp of vegetable oil, divided ■ 2 garlic cloves, minced ■ 75ml of fish stock ■ 2 tbsp of sesame seeds FOR THE SAUCE ■ 1 tbsp of sweet chilli sauce ■ 1 tbsp of sesame oil ■ 1 tbsp of dry sherry ■ 1 tbsp of brown sugar ■ 1 tbsp of honey ■ 2 tbsp of dark soy sauce ■ 2 tbsp of ginger, grated ■ 1 clove of garlic, minced ■ Cooked rice to serve 1. Heat oven to 200C/180C fan/gas 6. 2. Place the salmon fillets in a small oven-proof dish. Mix the sauce ingredients in a bowl and pour over the…

SERVES 6 Preparation time: 30 minutes ■ 200ml (7fI oz) of whisky ■ 400ml (14fl oz) of ginger ale ■ 200ml (7fl oz) of amaretto ■ 200ml (7fI oz) of simple syrup ■ 3 limes, juice of ■ 100ml (3½fl oz) of orange juice ■ 250g/8¾ oz of brambles, plus extra for garnish 1. In a large jug, mix the whisky, ginger ale, amaretto, simple syrup, lime juice and orange juice and stir. Adjust for sweetness, or add more lime juice if needed. 2. In a bowl, macerate the brambles with a spoon. 3. Fill a glass with crushed ice and add a few tsp of mashed brambles. Pour the punch over the ice and garnish with extra blackberries.…

SERVES 4 AS A LIGHT SALAD Preparation time: 30 minutes Cooking time: 5 minutes FOR THE BACON ■ 250g/8oz bacon or vegetarian bacon substitute ■ 4 tbsp of balsamic vinegar ■ 1 tbsp of maple syrup FOR THE SALAD ■ 1 small red onion, thinly sliced ■ 1 tbsp of maple syrup ■ 2 tbsp of olive oil ■ Salt and pepper to taste ■ 100g/3½oz of raspberries ■ 2 ripe peaches, peeled and cut into slices ■ 4 handfuls of watercress ■ ½ small head of radicchio, chopped 1. To prepare bacon: Cut bacon into 1/4Ain-thick strips. Heat a large skillet over medium heat. Add the bacon and cook, stirring often for a few minutes. Next add the balsamic vinegar and maple syrup. Cook for a further…