Pulled Pork Roll with Slaw

Cover the shoulder in the rub and place in a pot, rind up, with a well fitting lid. Add an inch of apple juice or cider to the pot. Cook in the oven at 140°C for 8 hours. Remove from...

Charred Broccoli & Fresh Green Salad

Pre-heat oven to 200˚C. Split broccoli stems and place on a baking tray. Crush toasted cumin seeds lightly with some salt and sprinkle over broccoli with a drizzle of olive oil and bake for 6-10 mins depending on size of...

Garlic Roasted Romano Peppers

Pre-heat oven to 200˚C. Split peppers in half including the stalk (makes them more robust) and clean out the seeds and white pith. Place on a large roasting tray cut side up. Pop inside your thinly sliced garlic slices and...

Oregano-Infused Potato Salad with Fennel and Leeks

Finely chop the leeks into thin slivers. Heat the oil in a large pan and sauté the leeks with a pinch of salt and pepper for 20 minutes, until golden and caramelised. While the leeks are cooking, boil the potatoes...

Summer Lovin’ Bowl

  Preheat the oven to 200°C/400°F/gas mark 6. Peel and cut the beetroots into 2½cm chunks. Put in a roasting tray and mix with the oil and a big pinch of salt and pepper. Roast for 30-40 minutes until cooked...

Under Pressure

Managing your children (and yourself) through the exam season is never going to be easy. Everyone gets stressed. Not least the teachers at your child’s school who are probably psyching their pupils up because they’re worried about results, Ofsted ratings...

Plants That Heal

The Chelsea Physic Garden has been tucked behind a wall in the Royal Hospital Road in Chelsea, SW3 since it was founded in 1673. It’s an ancient botanical garden with a unique microclimate due to its proximity to the Thames...

The Forgotten Harvest

Productivity is everything in the vegetable garden and to that end every square inch and no end of loving labour is employed to conjure a good yield from the precious loam. But what of the forgotten harvest, the unbidden crop...

Vegetables With Meals in Mind

The soil is warming and it’s time to sow some vegetables. This year I’m trying to tailor the crops I grow to what – and how much – we actually eat. I’m sure that I’m not alone in suffering from...

Fish and Sweet Potato Wedges, with Peas, Spinach and Edamame Salad

Preheat the oven to 200˚C/400˚F/Gas mark 6. While the oven is heating up, chop your capers and parsley and place in a bowl with the washed spinach. Put some water on to boil. Cut your sweet potatoes into wedges and...

Watermelon, Kale and Quinoa Salad

Rinse the quinoa. Put it in a pan with a fitted lid and cover with 200ml water. Cook covered, over a medium heat for 15 mins or until fluffy and the water has been absorbed. Don’t worry if it catches...

Gardening Resolutions

Here we go again – out with the old and in with the new and all the happy resolutions are sitting there looking shiny and achievable. Hopes are high and all is ‘plans and perusing’. I’ve been looking out of...

Champagne Jelly

Pour two-thirds of a bottle of Champagne with the caster sugar into a saucepan and bring to the boil, stirring to dissolve the sugar. Soak the gelatine in cold water for about five minutes until soft. Drain and squeeze out...

Harvest Home

It’s been tricky in the veg patch this year. We’ve had plenty of rain, and winds, low temperatures and not much ripening sunshine, combined with attacks from an ever-increasing army of pests. But if you’ve been lucky enough to get...

Butterflied Leg of Lamb with Mint Vinaigrette

  Combine wine, soy sauce, garlic, mint, rosemary and pepper in a non-metallic dish and place lamb in the marinade, cover and refrigerate overnight, turning occasionally. Prepare BBQ for grilling. Drain the meat, reserving the marinade. Cook the lamb on...

Buckwheat Salad Lunch in a Jar

Rinse buckwheat in a sieve. Add to a pan with 2 cups of water, bring to the boil and simmer gently for 10 minutes. Take the pan off the heat and leave for a further 10 minutes while any remaining...

Wild Rice and Lentil Salad with Grainy Mustard and Vinaigrette

Whisk all the dressing ingredients together and taste for seasoning. Mix the rice, lentils, red onions, spring onion, and chives together and toss the dressing through the salad

Small and Interesting

We couldn’t quite decide who was to get the sunflower seeds this morning. Us or the birds? The birds won but that was only because it was the Great Garden Birdwatch this weekend and sunflower seeds on the bird-table bring...

Seeds of Success

Hark! Is that the merry thud of the Christmas post, or rather, the post-Christmas post landing on the mat? The arrival of the seed catalogues is - for sad old me anyway - part of the magic of the season....

Smoked Salmon Roulade with Cucumber Salad

Place the smoked salmon, butter, lemon juice & black pepper in a food processor and, when mixed stir through the crème fraîche & chives & check the seasoning. Lay out the 250g of smoked salmon on parchment paper in a...

Roasted Butternut Squash, Feta & Couscous Salad

Preheat the oven to 200°C. Cube the butternut squash, leaving the skin on, and roast in the oven with olive oil and seasoning for approximately 40 minutes. Mix approximately 300ml boiling water with a teaspoon of vegetable bouillon and pour...

Winter Vegetables

There is a filthy frugality about winter vegetables. Perhaps it’s because so many of them have to be dug up, rather than daintily picked from on high. You can feel it, in the dirt that gets under your frozen fingernails...

Whats Cooking at Holmewood House School?

Can you talk us through a typical lunchtime meal? Every day we offer: a healthy, traditional main course meal using fresh seasonal ingredients; homemade soup and rolls; a freshly prepared salad bar with a choice of protein; pasta or baked...

Whats cooking at The Junior King’s School Canterbury?

Dee McConkey, the acting Head of Pre-Prep, The Junior King’s School Canterbury Can you talk us through a typical lunchtime meal? A typical lunch may be roast beef, Yorkshire pudding, roast potatoes and buttered cabbage, carrots and peas with a...

Truly Scrumptious Cherry Peach Parfait

Layer the jar starting with ½ the granola. Top with ½ the yogurt. Top with the cherries and sliced peaches. Finally, top with the remainder of the yoghurt and finish with the granola.

Hot Smoked Oak Roasted Salmon Salad

Wash and dry the lettuce. Put some boiling water in a pan and bring back to the boil. Put in the peas and blanch quickly for 1 minute, then refresh under cold water and set aside until ready to use....

Courgette “Noodle” Salad

Pre heat oven to 200°C. Peel and cut the beetroots into segments and place on baking tray. Scatter with thyme and drizzle with olive oil. Bake for about 15 minutes until slightly caramelised. Put aside until ready to use. Place...

Summer Bounty

Remember back in the spring when nothing was growing and every pea was precious, when five courgette seeds didn’t seem enough to plant out and the bean seedlings were thin and straggling? Well, I’m eating those words now, and trying...

Nature’s Table

A gentle stroll with the dog to see the Common Spotted Orchids in a patch of woodland nearby recently led to a frantic search for any citric acid hopefully left over from last year. The elderflowers are out and lighting up...

Feta, Watermelon and Avocado Salad

Cut the watermelon into chunks, removing the peel and seeds. Do this over a bowl to catch the juice and set the juice aside. Put the salad leaves in a bowl or on a serving platter and add the watermelon,...

Beetroot Cured Salmon

Carefully pin bone the salmon. Lay 2 oversized sheets of cling film onto a tray and place the salmon on the clingfilm, skin side down. Peel and cut the beetroot into 1cm chunks. In a food processor, purée the beetroot...

Spring Fever

Catch up crops If you missed the first half of the growing season – for whatever reason (and being a fair weather gardener is not a sin in my book) I have good news, because May is a great month...

Roasted Beetroot & Lentil Salad

Cut the beetroot and onion into quarters. Arrange in a roasting tin and drizzle over the honey, olive oil and balsamic vinegar. Do not toss them together as the red beets will stain the yellow ones. Season with salt and...

Children and Food: Just Don’t Mention The “o” Word!

With obesity rates in the UK continuing to rise, keeping our young people trim and healthy is becoming more and more of a challenge for both parents and teachers. It has always been difficult to keep teenagers from junk food...

An Annual Affair

What is a seed? An absolute miracle really. In botanical terms a seed is a potential plant; an embryo surrounded by its own nutrients ready to sustain life. All it needs to germinate is a combination of essential factors such...

Rose infused Lamb Cutlets with Chilli and Mint Drizzle

For the lamb and marinade: Mix all the ingredients together and marinate the cutlets for a minimum of one hour, or overnight for added flavour. The best way to do this is to place them all in a freezer bag,...

Leading Veg

If you’re pacing up and down indoors like a caged, vegetable growing tiger, eager to get out and onto the plot, there’s a chink of good news, because the light is coming back and there are quite a few crops...

Perky Turkey Salad

The above ingredients are fluid and flexible – use finely sliced carrots, lettuce, tomatoes etc as substitutes, if needed (but no sprouts and parsnips please) For the dressing: Make the dressing by adding the ingredients to a jar and shaking...

Strong Foundations

The garden is putting itself to bed for the winter and it’s up to you how much you want to help it do this; you can tidy up behind it, or leave it to its own devices as it sheds...

Let’s Stay Outside

At the end of the summer it’s tempting to let the veg patch gently slide and allow the post harvest tangle and torpor to take over. But September, far from being the end of the season, turns out to be...

Chargrilled Sardines with Crushed Pink Fir Apple Potatoes & Fennel, Toasted Pine Nut & Baby Leaf Salad and a Lemon and Parsley Dressing

Cook the potatoes in a pan of boiling water until soft. Remove the outer leaves of the fennel and slice the bulbs thinly. Melt some butter in a pan and add the fennel, slowly cook until soft. Add some crushed...

Steak A La Nina

Remove the steaks from the fridge to allow them to come to room temperature. First, make the sauce. Put the anchovy in a bowl with all the olive oil except 1 tablespoon. Add the herbs, lemon juice, sugar and vinegar....

Shaved Fennel, Roasted Cauliflower, toasted Hazelnut & Feta Salad with Maple Dressing

Preheat oven to 210°C. Break up the cauliflower into small florets and place in a roasting tin, drizzle with olive oil and roast in oven for about 20-25 minutes until some of the heads have turned brown. Remove from the...

Chargrilled Pork Chop, Baked Lemon Jersey Royals, Broad Bean, Mint, Feta & Chorizo salad

Preheat the oven to 185°C/Gas 4/365°F. Season the pork chops with sea salt and ground black pepper and rub with a little olive oil. Set aside. Halve the potatoes and place them in a roasting tray with a spash of...

A Taste of the Exotic

Ilove TimeOut’s description of Brixton Market as a ‘sensory fiesta’ for that is what it is. And in the course of my weekly grandmotherly duties, I’ve found myself exploring the shops in the market selling fruit and vegetables from all...

Minimum Effort, Maximum Yield

It’s hard to imagine, but there really are some vegetables that will just grow, without fuss or tantrums, regardless. But low maintenance doesn’t mean no maintenance – your plot will still need preparing and then weeding and feeding, but the...

Costless Cures

Spied in a garden down in Devon last July was a big clump of what was to me an unknown plant or certainly something I hadn’t really noticed particularly. It was in the hedgerows too, along with any manner of...

Parsley & Pumpkin Seed Dressing

Wash and chop the parsley. Put all the ingredients in a blender and blend until smooth. In a big bowl, toss the dressing with blanched carrots and broccoli, adding cooked potatoes if you wish. N.B.: This dressing is also good...

Roast Vegetable Cous Cous with Feta

Cut the vegetables into bite-sized chunks and place in a roasting pan. Drizzle with olive oil, scatter with oregano and roast for 20-30 minutes (depending on chunk size). Prepare the cous cous according to packet instructions, then add the roasted...

We Hear It From The Kids

Hector, age 2½ (above left) says... What's your favourite thing to do with mummy and daddy? (When I wake up at 5am everyday...) I like to build things out of Duplo with Daddy. What's your favourite story? 'The Elephant and the Bad...

Grilled Coconut Swordfish with Lime, Chilli and Coriander Sauce

Put all the ingredients, apart from the lime leaves and the coconut milk, into a food processor and blitz until it forms a rough paste. In a bowl mix the paste with the coconut milk and the lime leaves. Place...

Spanish Chicken with Chorizo

Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5. Season the chicken pieces. Heat the oil in a large flameproof casserole and cook the chicken thighs on a high heat on all sides until golden brown. Do this in two...

Onto a Good Thing

Comfrey (Symphytum officinale) I’m not sure how unusual comfrey can be considered to be but not everybody has it, and actually not everybody wants it as it spreads like mad (but does suppress the weeds) but what a plant. It...

The Unbuyables

It is galling when my family pick gingerly through the hole-ridden greens I’ve lovingly tended and then tell me gaily that I “could have bought a nice cabbage for 50p” from the supermarket. All those months of nurturing and protecting...

Salmon, Mushy Peas & Chunky Sunblush Tomato Ketchup

Preheat your oven to 120°C/Gas 1/2, position middle shelf. Boil your kettle. Start with the salmon. Get a non-stick baking tray. Put the salmon on the tray. Season each fillet with salt and cayenne. Brush the seasoning into the flesh....

Food for Free

For a moment there I thought winter was never going to end, but here we are once again surrounded by the perennial miracle of spring. What better way can there be to celebrate the long awaited season, than to get...

Aubergine Burger With Smoked Paprika & Greek Salad

Preheat your oven to 220°C/Gas 7, position upper middle shelf. Start with the dressing. Get a small bowl. Add the 3 tbsp of extra virgin olive oil, lemon zest, 2 tbsp of lemon juice and ½ tsp of smoked paprika....

Crab Mayonnaise with Cucumber Salad

Prepare the cucumber by using a vegetable peeler, peeling thin ribbons of flesh and skin, but not the seeds. Place the cucumber ribbons in a sieve over a bowl and sprinkle with salt. Leave for an hour. Later, rinse under...

Last of the Summer Salads

Did you think it was all over in the vegetable garden for the year? That you could harvest your spring sowings, clear the patch and then relax? I have some news. Whether it’s good or bad depends on how you...

Asparagus Frittata

Thickly slice the potatoes and cook in a pan of boiling water for about 10 mins. Drain and cool slightly. Break off any woody ends on the asparagus spears and cook in boiling water for about 4 mins. Drain. Cut...

Quail’s Egg & Asparagus Salad

Arrange the sugar snap peas and the radishes around the plate and drizzle with the vinaigrette.   Steam the asparagus and lay across the plate.  Poach the quail’s eggs and drop them in between the asparagus. Season and drizzle with...

Need for Seed

The early rush is over – peas, carrots, beetroot and broad beans could well be growing away nicely in your plot (if not, just throw some in now and they’ll do their best to catch up). The weather is warming...

Plotting to Grow Vegetables?

It is hard to be completely self-sufficient when you’re growing your own, unless you have acres to devote and the manpower (and willpower) to look after and harvest a mountain of crops. But it is very rewarding to come in...

Get Involved

Gardening has always been a perfect children’s activity. It combines muck and magic, a chance to get messy, and the promise of great things from even the tiniest seed. As the large family garden is a rarity these days, even...

Venison Steak with Juniper Berry and Rosemary Marinade

In a pestle and mortar grind the garlic, rosemary, juniper, salt and pepper. Add just enough oil to form a loose paste. Season each venison steak with a spoonful of the mixture and keep the rest aside for later. Rub...

Pick & Mix

Next to having a baby and clearing out cupboards, there’s not much I’ve found that’s more satisfying than sowing seeds. My compulsion is under control at the moment, but by April it will be a different story. Behold the tiny...

Panfried Scallops on Carrot & Ginger Puree

Marinate the scallops for a couple of hours in the juice of ½ a lime and a couple of tbspoons of olive oil Peel and slice the carrots and ginger and put in a saucepan. Cover with water and boil...

Pumpkin Gnocchi

For the gnocchi: Makes around 20 tiny dumplings. Cook the pumpkin; you can steam it, but I tend to cube and bake for 30 minutes or so with oil and herbs (in this case rosemary) as this gives it a sweet,...

Thinking Ahead…

There’s nothing like the prospect of a summer wedding reception in your garden to concentrate the mind at this time of the year. Peering out at a scene of devastation after howling winds and heavy rain this week, I realise...

Go Nuts!

As the sunlight ripens to amber gold and the first leaves begin to turn, who can help but feel excited about the Weald’s autumnal bounty? We are spoilt with world-class apples and pears at their scrumptious peak, but what of...

Tender is the Veg

There is something about the distinctive, slightly earthy smell of tomato plants that transports me back to (an entirely fictional) childhood, where I have a grandfather who grew tomatoes in his greenhouse (he also smoked a pipe for similar reasons)....

Artistic Licence

There is no better air than here for work.” Is how John Maynard Keynes described the atmosphere at Tilton House in East Sussex, the country residence that he shared with his wife Lydia for many years. Just a little further...

Warm Asparagus and New Potato Salad

Make the dressing by combining all the ingredients and stirring/shaking vigorously until they’re mixed really well. Boil the potatoes for 15-20 minutes, then drain. Cut the woody ends off the asparagus, rinse and steam (you don’t need an asparagus steamer,...

All in One Chicken with New Potatoes & Peppers

Preheat the oven to 220˚C Gas Mark 7. Place the peppers, new potatoes and onions together in a small roasting tin, sprinkle with the olive oil and seasoning. Toss together then bake for 20 minutes until starting to brown. Reduce...

Photographer’s Home and Studio

Any illusion you might have that you are visiting a traditional Kent family household is neatly dispelled at the gates. There, dozing in the shade amid wild flowers and ornamental rhubarb is a 1960s Morris Minor. Not that unusual, you...

Couscous Salad

Put the couscous into a bowl and rub in the olive oil so that the grains get a nice coating, pour over your hot stock. Cover with a plate or saucepan lid and leave to stand for 5 minutes until the couscous...

Food for Thought

It is hard to believe some of the surveys about children, their eating habits and their knowledge of food. One wonders whether they liven up quiet news days or are simply to infuriate those adults who grew up before main...

Raising the Stakes

To quote Cyril Wenham, both tenant farmer and pub landlord on the Isle of Oxney for many years, in conversation with his son, ‘Gardening is alright, boy, but it’s too near the ground.’ Well, had he had the choice we...

Honey and Mustard Glazed Sausage, Red Onion and Potato Roast

Preheat the oven to 200C Gas 7. Twist the sausages in the middle then cut into two smaller sausages. Place the sausages, onions and potatoes in a roasting tin. Mix together the honey, mustard, oil and seasoning and pour over...

Chinese Duck & Red Cherry Salad

Preheat the oven to 220C Gas 7. Mix together the honey, soy sauce and spice powder and brush over the skin side of the duck. Place on a wire rack over a roasting tin and roast for 20 minutes until...

Couscous with Spiced Barbecued Vegetables

Prepare the barbecue. Place the couscous in a bowl and pour over the hot stock or water. Leave to stand for 15 minutes stirring occasionally to break up any lumps. Mix together half the olive oil, spices, garlic and seasoning....

The Glass is Greener

I hadn’t realised that I had much in common with a darting ruby-throated hummingbird until last autumn, when, meandering along the late-flowering borders at Wisley with a friend, we simultaneously spotted a particularly scrumptious velvety burgundy salvia. Being delicious to...

A Butterfly Unfurled

When Sally Harrington opens the huge front door of her Kentish weatherboard home I assume that the 1950s bungalow that once stood here was demolished to make way for the new house. “No,” she says, “it’s still in here somewhere,...

Baked Mushrooms with Goat’s Cheese and Pesto

Preheat the oven to 200C Gas Mark 6. Remove stalks from mushrooms. Spread pesto over inside of mushrooms and place on a small baking sheet. Slice goat’s cheese and arrange over mushrooms and scatter over sunflower seeds. Drizzle with olive...