Spring 2021: Growing Notes

In the UK, the clocks rolled back to daylight saving time on Sunday 28th March, and Easter is upon us. In my world, that means one thing… it’s time to plant some seeds! Last weekend, I dug out my propagator and some pots, gave them a good wash and hunted out some compost. This time…

Tuscan bean soup

This Tuscan bean soup is hearty, healthy, packed with veggies, and makes a great batch cook option for busy weeks when time is at a premium. This soup is delicious served with a dollop of fresh pesto, and / or a few slices of toasted days-old sourdough. Like many stock-based dishes, its flavour will deepen…

Vegan Thai green curry

With a mild green chilli warmth and sweet, creamy coconut sauce, Thai green curry is one of the ultimate comfort foods. This lovely recipe is largely based on Meera Sodha’s ‘Thai Green Curry with aubergines, courgettes and mangetout’ recipe from East, with the addition of some poached firm tofu strips and baby corn. We have…

Lo Mein-tenance noodles

…I’m all for them! I’m all about low fuss dinners where all you need to do is chop some veggies, toss them in a hot wok with some oil, add noodles and some sauces for flavour and within minutes, hey presto! Dinner is served! This veggie lo mein dish is from Pippa Middlehurst’s book ‘Dumplings…

Glamorgan sausages

Winter comfort food at its finest! These Glamorgan sausages are made up of a mixture of sharp punchy cheese (Caerphilly or Welsh cheddar), pan fried leek and herbs, rolled in breadcrumbs, then fried over a gentle heat to produce a sausage that is fantastically crunchy and crispy on the outside and yields to a deliciously…

Red cabbage à la flamande

In the winter months I love to make this braised red cabbage dish. The result is glossy, softened red cabbage which retains some texture and a subtle tartness thanks to the apples. It is a great side to include in roast dinners or with sausages and mash. While I like cinnamon, nutmeg and ground cloves…

Vegetarian Korean japchae noodles

Japchae is a Korean stir fried vegetable and glass noodle dish which can also include flank steak. This version celebrates the vegetarian variant of this meal. Tasty, easy to prepare, packed full of healthy veggies, and with minimal pots to wash up, this has become a new favourite weeknight meal in the Salford Kitchen! Many…

Autumn vegetable tart

This tart is packed full of colourful and healthy veggies, and is particularly enjoyable at this time of year. The recipe is largely based on Yotam Ottolenghi’s ‘Very full tart’ recipe in Plenty. If you can, I’d encourage you to make your own shortcrust pastry beforehand. It is well worth the time and effort. Ingredients:…

Vegetarian mee goreng with homegrown pak choi

For the most part, my pak choi plants have been coming along nicely. I have been running out of growing space however – I have some spring onions and parsley which germinated ages ago in my propagator, which I really, really need to plant out at the weekend! Some of the pak choi leaves have…