Gluts of the week

/Gluts of the week

Rhubarb, Marzipan & Orange Blossom Strudel

Rhubarb fever has set in. As has election fever. And I've inadvertently created a political rhubarb pudding. Part Austrian strudel because the filling is rolled in filo. Part Turkish baklava...

Sweet & Savoury Herby Cream Puffs

With such an incredible glut of herbs and my current choux pastry fixation, this week's recipes are very pretty little choux buns - thyme and pear custard cream puffs and herby goats cheese puffs...

The Prettiest Glut of All: Edible Flowers

Nothing says Springtime like a posy of flowers. After the seemingly endless grey of winter, early Spring flowers are a welcome splash of colour and life. Almost good enough to...

A Miraculous Glut of Purple Sprouting Broccoli

Success! It grew! The god damn Purple Sprouting Broccoli has produced a harvest. Better, in fact: a glut! I have, as you can probably tell, struggled with PSB for many years. It's a fickle...

Patch Update – soil, seeds and suspense

Itching doesn't cover it. I am positively desperate to get going in the veg patch this year. This Easter weekend is traditionally the time when I blitz the first round of real seed planting, but in the run up to that heavenly weekend of gorging on seed packets I've been preparing the earth and having a tidy up. Here's what I've been up to...

Rhubarb and Saffron Pudding

Lordy, Slack. Not rhubarb again. Yes. Again. I know. Every year, come the forced rhubarb season, I get a bit myopic. I’m sorry, but I just can’t help it. The baby pink stems. The welcome sweetness. In a month otherwise bereft of fruity flavours one can hardly be blamed. And this cold snap means one thing - steamed sponge puddings...

2016 Patch Plan: The Year of the Hero Harvest

Down with onions. And potatoes. And (most) carrots. There. I’ve said it. I’m out. I’m a vegetable snob. You’re shocked, I know, but it’s what I am so you might as well get used to it. And this year, in my veg patch plan, I’m going to embrace the veg snob within. This year, I will plant only Hero Harvests: crops that really stand out, grow well and taste better than anything I could buy cheaply and ethically in the shops. Let me explain...

Time-Lapse Stuffed Cabbages

The winter cabbages have been particularly good this year. Which is unusual for me. But I'll be clearing the patch in the next fortnight so they need using up, pronto, and therefore are perfect candidates for this week's glut. Plus, I had an austere but delicious porky meal at a St John's supper club last week so I'm inspired to make something austere and porky. And nothing says austerity like stuffed cabbage...

In Praise of Cauliflowers – Persian(ish) Cauliflower Rice

The cauliflower is the kitchen gardener's greatest challenge. Fiendishly difficult to grow, they are tricksy and stubborn little buggers. And yet it is one of the cheapest and most un-loved veg harvested in the UK. So all hail the cauliflower growers of Great Britain. We salute you with this Persian Cauliflower Rice recipe and more...

A Wishful Glut of Wassailed Apples

Tis' the wassailing season, so it is. When jolly rural peasant folk traditionally enjoyed the simple pleasure of a glass of cider in the orchard, their merry singing ensuring a good apple harvest. Our two apple trees, I’m afraid, received no such ceremony. But I do have apples and a terrific bircher muesli recipe for them...

At Last! A Glut of Leeks

At last! I have a proper leek harvest. They are fat. They are long. They are un-invaded by weevils. Regulars will remember my poor leek showing in previous years (see here). But no more! I have leeks! Lots of them! And a lovely leek, bacon and cheddar muffin recipe to show them off. Terrific for packed lunches.

The Endless Beetroot Glut – soup with mackerel crumble

You would think, by now, I might have run out of things to say about beetroot, wouldn't you? I've covered them in detail here, here, here and here. Oo and here too. Perhaps there's a beetroot marketing board I should talk to... And yet here we are in January and I find myself blessed, still, with beetroot from the patch. Admittedly it's a bit battered and woody in parts, but it's still perfectly good for juicing, smoothies and, in the weather warrants today, soup.

Recipes from the New G&G Cookbook

I know. I need a virtual slap on the wrist, don't I? I've been more than pitiful in my blogging of late. And for that I am sorry. But I have a terrific excuse. No the dog didn't eat my laptop (though he is sat a my feet as we speak with his feed-me-you-never-feed-me-it's-suppertime-feed-me face so it's not inconceivable). The excuse is this: I've written a book. A BOOK! I KNOW! I'm a bit excited about it all. And I've got some recipes from it for you...

A Glut of Apples: Stove-Top Crumble

The G&G cup of bucolic idealism was overflowing this weekend at the gloriously twee Chadlington Apple Day - a village celebration of the apple harvest. The sun shone on straw-hatted men pressing apples, rosy-cheeked children apple bobbing and WI ladies selling jars of apple sauce (I might have made that last bit up, but surely it was classic jam and Jerusalem territory). But for a badly knitted cardigan I could have fallen into a Miss Marple novel ("golly, the Reverend's been drowned in a cider barrel!")...

Cooking with Kids at Big Feastival

I'm at The Big Feastival this weekend teaching Parent and Child classes for AEG. The weather's been glorious (so far...) and the classes have been a hoot - blimey we certainly have a [...]

A Glut of Redcurrants

There's nothing subtle about jam-making. Not in my book anyway. Just big, intense flavours and twee, chintzy jam lids. This week I've been let loose in my neighbour's envy-inducing fruit cage to strip the redcurrant bushes. They are enormous and I pick nearly 6kg from just one plant. Back in the kitchen there's only one thing on my mind - redcurrant jelly....

Patch Progress

There's been too much cooking of late. I've been feeling the need to get dirt in my fingernails rather than pastry. To get the sun on my back rather than chefs' whites. And the patch has noticed my absence too, becoming, as it has, a bit weedy around the edges and ever so slightly petulant....

A Glut of Milk

Milk. I've always loved the stuff. From the little glass bottles with rusks at playtime and to my adult remedy for sleeplessness straight from the bottle lit by the glow of the fridge in a dark kitchen.

G&G Taste of London Cookery Class – Rhubarb & Mackerel

The broad beans are home alone this week as G&G pays a visit to the bright lights of London Town. As well as being slightly overwhelmed by how many people there are in our [...]

10 Days at River Cottage: Part One

G&G has switched off the hob, folded away the tea towels, watered the greenhouse and has gone on a study trip this week. I'm at River Cottage on the Devon/Dorset border to [...]

How to Get Started Growing Your Own Veg

Allotmenting has undoubtedly shaken off some of its fusty image over the past few years. But for many, especially city-dwellers, growing your own food is still the preserve of retired folk with moth-eaten [...]

Cheesy Leek and Kale Pesto Pizza – Winter’s last Harvest

There was a proper landmark moment in the G&G patch the other week. A moment that signified the end of the old growing season and the start of Spring with all its hustle [...]

Another Gluts of Meat Free Recipes

Time for the second instalment of my Meat Free Week. The latter half of the week was a little more work-filled than the first, so the odd mundane supper of cheese omelette and pesto pasta slipped [...]

A Glut of Meat Free Recipes

It’s Meat Free Week this week and I’m getting on board and going veggie for a week. Not that I’m a particularly carnivorous beast anyway. Nor am I with the more extreme veggies (hey, you said ‘lunatic fringe’ not me…) who think all meat is murder. I just, as you know, like my veg and will happily support anything that encourages us all to eat more of them. As it happens, it’s also National Butchers Week which might seem a coincidence so comical it’s almost ridiculous, but actually they both have much in common. Both encourage us to reflect on how much meat we eat, where it’s come from and how it lived. And if you, as I do, subscribe to the principle that we should spend more on buying less meat – reducing volume but increasing quality – then two sit quite happily together. Both encourage more conscientious consumption of meat – happy days. Anyway, enough politics. To the kitchen, where the first half of the week has been a feast of greens… […]