Ottolenghi’s Chickpea Saute… with Fat Hen

Following on from Ottolenghi’s Chickpea Saute in his book, Plenty. We replaced the chard with fat hen, and only used 1 carrot and a large turnip in place of the other 3 carrots. It proved to be delicious, and fat hen brings a richness which works well with chickpeas, while the turnip gives an earthy…

Fat Hen

I’ve been farming fat hen (Chenopodium album) for a few weeks and thought I should actually try eating the plant. Whilst having a brew in the allotment hut, i reached out for River Cottage’s Hedgerow book. It said to lightly sauté fat hen with butter and thats exactly what we did. Fat Hen really does taste…

Samphire

Samphire is a really wonderful treat. We cooked around 250g in boiling water for 4 minutes, drained then added a splash of olive oil, butter and lemon juice. No need for salt as this is quite a salty plant. More recipes can be found in The Guardian.  

Jon Tyler’s Nettle Pesto

We’ve loads of young nettles in the allotment looking fresh and tasty in the sun. So my first foray into nettle cooking is this pesto from The Guardian. Now I need to find some pesto recipes. There’s a River Cottage recipe i’d also like to try, which uses chedder and breadcrumbs. Ingredients 25g nettle tops 2…

Sloe Gin

I enjoy a tipple or two of sloe gin and thought i’d try my hand at making it. @spbail had previously found sloes in Manchester and I followed her footsteps. See Sam’s blog post at http://mightaswell.co.uk/blog/1218. Strangely, for the second weekend running, we came across a cockerel on Kings Road while waiting for the bus to Chorlton. He’s…

Kim @ ISLINGTON MILL

Oh my goodness what a treat! We had the sheer delight of sampling beautiful seasonal food made by Kim, a professional vegetarian chef based at Islington Mill. I was attending an event by the Crescent Network as part of my day job and Kim put on the catering. Despite cooking all day long Kim was…