organic vegetable gardening courses, growing tips and homegrown recipes.
Even the best jars of mayonnaise have long lists of ingredients on the back of them. This has just four and all of them are easily recognisable. You can make this in a blender or food processor but if you do it by hand you've truly earned a large dollop of mayo. This is a small quantity but if you double the mixture if doesn't take much longer to … [Read more...]
If you've made salsa verde and have a few anchovies left in the tin, you can enjoy an interpretation of 'salad nicoise' using baby salad leaves, sliced tomatoes, hard boiled free-range egg (eight minutes only please), a few olives and some french dressing (olive oil, lemon juice and dijon mustard). Or a dollop of home made mayonnaise. You could … [Read more...]
I started off eating this as a soup, but discovered the skin was tender enough to eat the whole thing with a knife and fork. Perfect for a one-person dinner with nearly nicoise salad Cut the lid off a mini-pumpkin. Scoop out the seeds with a teaspoon. Fill with grated gruyere cheese (Moore Wilson stocks an excellent unpasturised one). I could … [Read more...]
A wonderful, pungent accompaniment to lamb or beef. Don’t worry too much about the quantities in this. Taste it and adjust the flavour at the end. It should be thick and spoonable like a good pesto. It’s best made just before serving to retain it’s ultra-green vibrancy but you can keep it, covered, in the fridge for a couple of days. Or you … [Read more...]
