Squash – Crown Prince

Crown prince is rightly named. A regular favourite amongst allotmenteers it’s delightful duck egg blue colour stands out and it is often regarded as on of the best squash in the kitchen.

Grow – King Oyster Mushrooms

As autumn takes hold, the nights draw in and the leaves start to fall from the tree, as if by magic, mushrooms small and large start to emerge, often what seems overnight. Find out how to grow the exquisite King Oyster Mushroom.

Singapore Noodles With Crispy Tofu

Over the last few months the chef Jamie Oliver has been the centre of a “cultural appropriation” twitter storm over his Jerk Rice. Slammed, firstly because the spices he uses are not traditional jerk seasoning and secondly no one in Jamaica would consider jerking rice at all. But Jamie is not the first.

Singapore noodles, spicy stir fried rice noodles, available in nearly every Chinese restaurant and take away in the UK Singaporeans would regard you with horror if you even suggested it.

Tomato Amish Paste

When compared to our continental cousins such as the French and Italians, American food often has a poor reputation in Europe, fairing even less well than my homeland of Britain. From chlorine washed chicken and genetically modified crops (both of which are banned in Europe) to the Macdonaldalisation of the world to the “Supersized” generation.  However Amish paste is one supersized American import that is seriously worth looking at.

Garlic Solent Wight

A long time ago the British were highly sceptical of garlic and very few would eat it, let alone grow it and you could buy olive oil but only in pharmacies for the treatment of ear problems. Then along came the cookery writer Elizabeth David

Chilli and Lime Sweetcorn

In August and September the fields around here are filled with maize. It’s perfectly possible to get disoriented walking through the giant stalks of ripening maize, rustling in the breeze. On the allotment you can’t get lost in my sweetcorn patch but the ripening sweetcorn is stunningly sweet, better than any you will buy in the shop and if you use it in this recipe you will find it a-maize-ing!

Tabbouleh

There aren’t many children in the UK lucky enough to grow up with quality Lebanese/Armenian food on their doorstep. I was one of the lucky ones and there are numerous stories of me as a small child refusing to eat something that my long suffering mother had cooked and instead “running away” to my best…

Hong Kong Omelet

I was made one of these omelets for the first time staying in a friends apartment in Hong Kong.   I’m not always the humble eggs biggest fan, boiled egg yes, fried egg no. Poached maybe, cheese omelet no no no no no.

Garlic Printanor

I find having to peel tiny garlic bulbs intensely frustrating and because our Midlands climate is not idea growing conditions for garlic, mine have a tendency to be on the small side. Therefore am always on the look out for a garlic bulb that produces large cloves despite our sometimes gloomy English climate.

Cucumber Granita

One of the joys of summer is Pimms or gin and tonic with slices of cucumber and limes.  The cucumbers are doing really well in the allotment, so much so that I’ve been wondering what to do with the excess. so I began to play around with the idea of cucumber as a drink or…